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Guacamole is the food of the gods. Rich, butter avocado countered by bright, acidic lime juice and tomatoes, and punctuated by spicy chile, fresh cilantro, and zesty onion—what’s not to love?

Guacamole in a white bowl with chips on the side.

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Hailing from the lands of Aztecs, guacamole represents the confluence of the past and present, a delectable dip that has transcended both time and international borders.

While there exist myriad interpretations of this dish, true guacamole purists stand by the original ingredients, which dance in harmony to create an unparalleled gastronomic experience. Much more than just a dip for chips, guacamole is a testament to the potential nestled within humble ingredients.

Hand holding a chip with guacamole on it.

Why You’ll Love This Guacamole

A spoonful of this guacamole is like a carnival of flavors in your mouth. The lusciousness of avocados, crisp red onions, tangy tomatoes, zingy lime juice, and spicy jalapeño peppers combine to create an experience that is truly enthralling. Every bite unearths new layers, new sensations, and an ineffable delight.

Moreover, guacamole can be savored in so many ways. Whether it’s a dip for your tortilla chips, a spread for your toast, or a topping for your tacos on Tuesday, guacamole effortlessly enhances every dish it graces.

Overhead shot of the ingredients needed to make guacamole.

Ingredients You Need to Make It

The ingredients for this guacamole are humble and basic. The only trick is finding perfectly ripe avocados. Here’s what you need:

  • Avocados: The heart and soul of guacamole, avocados lend their luscious texture and buttery flavor to the dip. Look for Hass avocados, which have a creamy consistency perfect for guacamole.
  • Roma tomatoes: Roma tomatoes, also known as Italian plum tomatoes, are great for guacamole because of their moisture content ensures your guacamole isn’t watered down. They also have thin skins, so you don’t have to worry about peeling them.
  • Jalapeño pepper: Jalapeño peppers give the guacamole a hit of spice, balancing the creamy avocados and tangy tomatoes. If you can’t handle the heat, you can use less or even just leave them out. If you don’t have peppers, substitute a few dollops of your favorite salsa.
  • Lime juice: A squeeze of lime juice introduces an irresistible tartness and prevents the avocados from browning. Lemon juice can serve as a stand-in, but lime juice remains the gold standard.
  • Red onion: Red onions add a sharpness and crunch, providing a lovely contrast to the creamy avocados. Sweet onions or shallots can be used in lieu of red onions. If you want to lessen the bite of your onions, after dicing, let them soak in cold water for 10 minutes or so, then drain and pat dry before adding to your guacamole.
  • Cilantro: Cilantro brings a fresh, aromatic note that rounds out the guacamole’s flavors. If you don’t like cilantro, feel free to leave it out.
  • Salt and pepper: Salt enhances the natural flavors of the ingredients and brings everything togehter, while pepper adds a hint of heat and complexity.

How to Make It

Guacamole is easy to make and doesn’t require any cooking. Here’s how to make it:

  1. Halve and pit the avocados, scooping out the flesh into a bowl. Mash the avocado with the back of a fork.
  2. Add the finely diced tomatoes, jalapeño peppers, red onions, and of cilantro. Squeeze in the lime juice and season with salt and pepper to taste.
  3. Taste and adjust seasonings as needed.
  4. Serve immediately.

How to Store Guacamole

Guacamole can turn brown quickly, but don’t panic if you can’t finish it all in one sitting. Put the leftover guacamole in the smallest container that it will fit in and cover it with plastic wrap, pressing the plastic wrap directly onto the surface of the guacamole. This will prevent the guacamole from oxidizing so that it will last in the refrigerator for a day or two.

Guacamole in a white bowl with chips on the side.

What to Serve It With

Now that you have your guacamole ready, let’s delve into the myriad of dishes it can complement.

By on May 21st, 2023


Hi, I’m Robin! I am a full-time food blogger, recipe developer, and cookbook author. I spend my days cooking, writing about, and photographing food.

I’m the author of more than 50 cookbooks, including Ramen for Beginners5 Ingredient Cooking for TwoSushi at HomeThe Baking Cookbook for Teens, and the bestselling Campfire Cuisine.

My food writing has also been featured in major print and online pubications including Cooking Light, Fitness, San Jose Mercury News, San Francisco Chronicle, and others. → More about Robin

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