Guacamole is the recipe that rewards good ingredients more than it does technique. Three ripe avocados, a lime, some onion, a chili, salt — mash it up, taste, and adjust. That's it. Anyone who tries to make guacamole "fancy" with mayo, cream cheese, or a food processor is missing the point. This is the 10-minute dip that anchors every Mexican meal, upgrades every sandwich, and disappears the fastest at every party.
Snack
Easy
Mexican
Classic guacamole
Ripe avocados mashed with lime, jalapeño, red onion, cilantro, and salt — the 10-minute Mexican classic that makes every chip, taco, and enchilada better.
- Prep
- 10 min
- Cook
- 1 min
- Total
- 10 min
- Serves
- 6
Classic guacamole
Makes About 2 cups
Serves
6
Scaled 1×. Ingredients adjusted — but cook time, pan size, and oven temperature don't scale linearly. A bigger batch usually needs a bigger pan and a few extra minutes; a smaller batch often finishes sooner. Trust your eyes, not the timer.
Ingredients (13)
To finish
You'll need
- Large molcajete, mortar and pestle, or medium bowl
- Fork or potato masher
- Sharp knife
- Cutting board
Instructions
0 of 8
Nutrition
Estimated per serving · 1/3 cup
160
Calories
2 g
Protein
9 g
Carbs
14 g
Fat
6 g
Fiber
1 g
Sugar
290 mg
Sodium
What to look for when you shop
Best varieties
- Hass — the classic guacamole avocado; creamy, rich, nutty, widely available
- Fuerte — smooth green skin; milder flavor but still excellent
- Reed — round summer variety; very rich
- Lamb Hass — larger than Hass, similar flavor
- Pinkerton — pear-shaped; creamy with a small pit (high yield)
Ripeness
The most reliable test is gentle palm pressure near the stem end — a ripe avocado yields slightly but isn't squishy. Rock-hard = 2 to 4 more days of ripening. Soft all the way through = past prime, sometimes brown inside. The pop-the-stem trick is unreliable (per Cook's Illustrated and Serious Eats testing).
Imperfections are fine
Surface bruises often don't reach the flesh — check by opening. Small brown spots in the flesh can be cut around. Long stringy brown fibers = overripe or cold-damaged; rare but not a disaster.
Good substitutions
- Edamame guacamole — use 1 1/2 cups blanched shelled edamame for a lower-fat version
- Avocado + Greek yogurt — swap 1 avocado for 1/3 cup Greek yogurt for a lighter, tangier dip
- Pea guacamole — swap 1 avocado for 1/2 cup fresh or frozen peas (polarizing but valid)
- Any ripe avocado variety — Hass is standard but Fuerte, Reed, or Pinkerton all work
In season
California avocados peak February through September. Mexican Hass avocados fill year-round gaps. Quality matters more than season — a properly ripe avocado in any month is what you need.
How much to buy
3 large ripe avocados (about 1 1/2 lb total).
From a grower near you
Find your avocado grower on CollectiveCrop
Commercial Hass avocados are picked weeks early, gassed to ripeness, and often hit the shelf already browning inside. Coastal California growers — from late winter through early fall — sell fruit that was allowed to ripen on the tree, which is a different avocado entirely: creamier, nuttier, reliably green when you open it. CollectiveCrop is how Californians find their neighborhood grower and how the rest of us find the best peak-season fruit shipped short. Guacamole is the recipe that announces the difference.
- In season February – September (California); year-round from Mexico
- For this recipe 3 large ripe avocados
- Freshness Picked within this week (once ripe)
- Imperfects welcome Second-grade produce works great here
- Diet-friendly vegan · gluten-free · dairy-free
- While you're there Fresh limes · Fresh cilantro · Red onion · Jalapeños or serranos · Roma tomatoes (in season)
At the market
3 large ripe avocados (about 1 1/2 lb total).
Best varieties
- Hass the classic guacamole avocado; creamy, rich, nutty, widely available
- Fuerte smooth green skin; milder flavor but still excellent
- Reed round summer variety; very rich
Good to know
Tips
- Taste and adjust aggressively. This is the #1 difference between good and great guacamole — proper seasoning.
- Soak the red onion in ice water. 5 minutes takes the harsh bite out without dulling the color or flavor.
- Mash with a fork, not a food processor. Texture matters; smooth guac is baby food.
- A molcajete (lava stone mortar) is traditional and adds stone minerality. A bowl and fork work fine at home.
- Serve immediately for best color. If making ahead, press plastic wrap directly on the surface and refrigerate.
- Save the pit — placing it in the bowl does slightly slow browning (via air displacement), but it's not magic.
- For a crowd, double everything. Guacamole disappears fast.
- A pinch of cumin is controversial but excellent — it amplifies the nutty avocado flavor without tasting like "cumin."
Storage
- Refrigerator: 1 day with plastic wrap pressed directly on the surface.
- Freezer: technically 3 months but texture suffers — not recommended unless used for cooking.
- Room temperature: 2 hours (during a party), then refrigerate.
Reheating
- Not applicable — served cold or at room temperature.
Make ahead
- Prep all the aromatics (onion, jalapeño, cilantro, lime) up to 4 hours ahead.
- Mash avocados right before serving — don't do this part ahead.
- If you must make it earlier, up to 2 hours with plastic wrap pressed directly on the surface and refrigerated.
Variations
- Classic taqueria: add 1/2 cup diced Roma tomato; the traditional Mexican-American version.
- Spicy guacamole: add 1 minced serrano (or leave jalapeño seeds in); for more heat, 1/2 habanero.
- Smoky chipotle guac: add 1 tsp chopped chipotle in adobo.
- Pomegranate guacamole: fold in 1/4 cup pomegranate seeds — fall/winter variation.
- Mango guacamole: fold in 1/2 cup diced ripe mango — summer variation.
- Cotija-topped: crumble 1/4 cup cotija or feta over the top.
- Charred corn guac: fold in 1/2 cup grilled corn kernels.
- Bacon guacamole: top with 3 slices of crispy bacon, crumbled.
- Guasacaca (Venezuelan): blend with extra cilantro, parsley, and olive oil until smoother.
Swaps
- No cilantro: use chopped parsley (different flavor but fresh) or a pinch of dried cilantro.
- No jalapeño: use a pinch of cayenne or red pepper flakes for heat, or skip entirely.
- No red onion: substitute with 2 thinly sliced scallions or 1 shallot.
- No lime: lemon juice works; slightly different flavor but acceptable.
- No garlic (not traditional anyway): skip it — classic guac has no garlic.
Frequently Asked Questions
How do I pick the perfect avocado?
The reliable test is gentle palm pressure near the stem end — a ripe avocado yields slightly, rock-hard ones need 2 to 4 more days, and squishy ones are past prime. The "pop the stem cap" trick is widely repeated but unreliable (the stem area browns regardless of the fruit's interior condition), so use palm pressure first and the stem cap only as a backup.
How do I keep guacamole from turning brown?
Press plastic wrap directly onto the surface (eliminating air), add plenty of lime juice (acid slows oxidation), and refrigerate. The old trick of saving a pit helps slightly but isn't essential. Leftover guac should still be bright green after a day.
Should guacamole be chunky or smooth?
Traditional Mexican guacamole is chunky — avocado should be crushed, not pureed. A fork or potato masher is ideal; a food processor turns it into baby food. Leave visible chunks of avocado throughout for texture.
How spicy should it be?
Adjustable. One small seeded jalapeño is mild; one with seeds is medium; two with seeds is spicy. Start mild and add more to taste. Serranos are hotter than jalapeños (about 2x); habaneros are much hotter.
Can I add tomato to guacamole?
Yes, and it's traditional in many regions. Add 1/2 cup diced tomato (Roma or cherry, seeded first to reduce water). Some purists skip it; it's optional and authentic either way.
How long does guacamole last?
1 day refrigerated with plastic wrap pressed on the surface. Flavor is best in the first few hours. After 24 hours, it's safe but the color and texture suffer.
Can I freeze guacamole?
Technically yes, but not well. Freeze in an airtight container with plastic wrap pressed on the surface. Thaw in the fridge; stir vigorously. Texture is slightly different but usable for spreading or cooking.
What do I serve with guacamole?
Tortilla chips, tacos, burritos, quesadillas, enchiladas, nachos, grilled meat, fish tacos, eggs, a spoon over rice and beans, or as a sandwich spread. It's also great on avocado toast (meta but real).
More recipes to try
See every recipe →
Know what's worth cooking this week
Get one recipe a week — always timed to what's actually in season near you. No filler, no fluff.