This guac is the kind of thing people hover around at parties, casually asking for the recipe while pretending they’re not going back for a fourth scoop. It’s creamy, zippy, and fresh, with the perfect balance of richness and brightness. No weird fillers. Just real-deal, crowd-pleasing flavor. It’s a five-minute recipe that tastes like you really tried. Pair it with chips, tacos, toast, or honestly, a spoon.
Why You’ll Love It
No blender, no fuss—just a bowl and a fork.
Bold flavor with simple, fresh ingredients.
Adjustable heat and texture.
Naturally vegan, gluten-free, and totally addictive.
Works as a dip, topping, or spread.
Here’s What You’ll Need
3 ripe avocados
1 small red onion, finely diced
1 small tomato, seeded and diced (optional)
1 clove garlic, minced
1–2 tablespoons chopped fresh cilantro
Juice of 1 lime (plus extra to taste)
Salt to taste
1 small jalapeño, finely chopped (optional, for heat)
Let’s Guac It Up
Step 1: Get the Avocados Ready
Cut the avocados in half, remove the pits, and scoop the flesh into a medium bowl. Use a fork to mash them—go chunky or smooth, depending on your vibe.
Step 2: Add the Good Stuff
Mix in the red onion, garlic, tomato (if using), cilantro, lime juice, and salt. Stir gently until well combined.
Step 3: Taste and Adjust
This is where the magic happens. Taste it. Add more lime juice if it needs brightness, more salt if it feels flat, or jalapeño if you want it to kick back a little.
Tips for Peak Guac
Use ripe avocados—they should yield slightly to pressure but not feel mushy.
Finely dice everything for balanced bites.
Add lime juice right away to keep the guac from browning.
Serve immediately, or press plastic wrap directly onto the surface and refrigerate for a few hours.
Serving Ideas
With tortilla chips, obviously.
Spooned over tacos, nachos, burrito bowls.
Spread on toast with chili flakes or a soft-boiled egg.
Alongside grilled meats or roasted veggies.
Best Ever Guacamole
- Total Time: 10 minutes
- Yield: 4–6 as a 1x
Description
This guac is the kind of thing people hover around at parties, casually asking for the recipe while pretending they’re not going back for a fourth scoop. It’s creamy, zippy, and fresh, with the perfect balance of richness and brightness. No weird fillers. Just real-deal, crowd-pleasing flavor. It’s a five-minute recipe that tastes like you really tried. Pair it with chips, tacos, toast, or honestly, a spoon.
Ingredients
3 ripe avocados
1 small red onion, finely diced
1 small tomato, seeded and diced (optional)
1 clove garlic, minced
1–2 tablespoons chopped fresh cilantro
Juice of 1 lime (plus extra to taste)
Salt to taste
1 small jalapeño, finely chopped (optional, for heat)
Instructions
Step 1: Get the Avocados Ready
Cut the avocados in half, remove the pits, and scoop the flesh into a medium bowl. Use a fork to mash them—go chunky or smooth, depending on your vibe.
Step 2: Add the Good Stuff
Mix in the red onion, garlic, tomato (if using), cilantro, lime juice, and salt. Stir gently until well combined.
Step 3: Taste and Adjust
This is where the magic happens. Taste it. Add more lime juice if it needs brightness, more salt if it feels flat, or jalapeño if you want it to kick back a little.
Tips for Peak Guac
Use ripe avocados—they should yield slightly to pressure but not feel mushy.
Finely dice everything for balanced bites.
Add lime juice right away to keep the guac from browning.
Serve immediately, or press plastic wrap directly onto the surface and refrigerate for a few hours.
Notes
With tortilla chips, obviously.
Spooned over tacos, nachos, burrito bowls.
Spread on toast with chili flakes or a soft-boiled egg.
Alongside grilled meats or roasted veggies.
- Prep Time: 10 minutes
Nutrition
- Calories: ~350 kcal per serving
IRL Q&A
Q: Can I make it ahead of time?
A: Yes, but keep it airtight. Press plastic wrap directly onto the surface to minimize browning. It’s best within a few hours.
Q: What if my avocados are underripe?
A: Unfortunately, guac needs ripe avocados. But you can ripen them faster by putting them in a paper bag with a banana for a day or two.
Q: Not a fan of cilantro—can I skip it?
A: Totally. You can leave it out or sub parsley if you want a fresh green note without the classic cilantro flavor.
Q: Can I add extras like corn or pomegranate seeds?
A: Absolutely. Corn, black beans, pomegranate, cotija—get creative and make it your own.
Q: What’s the best way to keep leftovers green?
A: In addition to plastic wrap, some swear by pressing a thin layer of water or lime juice over the surface and draining before serving again. Worth a shot.