The BEST creamy Authentic Guacamole made with perfectly ripe, rich and buttery avocados and a zesty blend of herbs and spices, and no unnecessary fillers. This will be your new favorite recipe to make with EVERYTHING.
Guacamole! One of my all-time favorite snacks!
I mean, who can resist creamy, fresh, and a little bit spicy authentic guacamole with a handful of warm tortilla chips?!
This perfect guac is made ripe avocados, garlic, jalapenos, red onion, cilantro, tomatoes, and lime juice.
Truth be told, authentic guacamole doesn’t actually need tomatoes, but it is sometimes added to stretch a batch. I’ve kept them in this recipe because I like their brightness and acidity. So skip the tomatoes if you want or leave them in if you like them! It’s good either way.
This recipe also calls for crushed garlic instead of minced because the crushed mixes in perfectly smooth so you don’t end up with a mouthful of garlic pieces. It’s super easy, and you don’t need any special equipment. Just a fork and some salt. The full instructions are down in the recipe.
And DO. NOT. Skip. The lime juice. Fresh lime juice takes it from basic to amazing.
How to Choose the Best Avocados
The best guacamole is made from perfectly ripe avocados.
Look for avocados that are ripe and soft, but not firm. Gently press on one end. It should be firm, but have a slight give to it.
Unripe avocados will be hard and often green.
Also, grab avocados that still have the stem attached, the little button at the top. If the stem has been removed in the store, it’s more likely to have brown spots on the inside.
Is There a Way to Keep Guacamole from Browning?
Avocados turn brown with exposure to air, so the trick to keep guacamole green is to keep the air away from it.
Here are a few tricks you can use:
- Place the avocado pits in with the guacamole when you store it. There’s really no proof that this works, and maybe it doesn’t help, but I always do it anyway because it certainly doesn’t hurt!
- Cover with plastic wrap. Place the plastic wrap directly on the guacamole so that it’s exposed to very little air.
- Cover with water. Instead of plastic wrap, cover with about a half inch of water. Avocado is dense so it won’t absorb the water. When ready to use, pour the water off the top and give it quick stir.
Can You Freeze Guacamole?
Believe it or not, you can!
Avocados and guacamole both freeze surprising well.
To freeze, place in a freezer bag. Vacuum seal or squeeze out all of the air bubbles. Then place in the freezer, and freeze for up to 3 months.
To use, thaw in the refrigerator overnight. Transfer to a bowl, and add a squeeze of fresh lime juice.
To thaw faster, place frozen guacamole in a bowl of cool water for 30-40 minutes, until soft. Don’t let it come all the way to room temperature. Then transfer to a bowl, give it a quick mash and stir, and a squeeze of fresh lime juice, and you’re ready to eat.
How to Serve Authentic Guacamole
Guacamole is traditionally served with tortilla chips, like these delicious homemade ones.
You can also serve it with veggies, such as radishes, carrots, bell pepper strips, or cucumber slices for a lower carb option. Cheese whisps or pork rinds are also great low carb ideas.
Authentic guacamole also makes a great topping for Mexican classics like tacos or burritos, or even on top of burrito bowls, salads, or burgers.
More Mexican Inspired Recipes You’ll Love
- Restaurant Style Salsa – super easy salsa in the blender that you’ll want to make again and again!
- Homemade Tortilla Chips – just like your fave Mexican joint. Expertly fried and perfectly salted.
- Refried Black Beans – best refried beans ever. They’re so creamy and rich, you’d never guess that they’re also vegan.
- Easy Skirt Steak Fajitas – soaked in a lime-based marinade and then perfectly charred in a skillet or the grill with onions and peppers.
- Chipotle Barbacoa – simple ingredients in a set-it-and-forget-it recipe with SO MUCH flavor.
- Chipotle Cilantro Lime Rice – the perfect accompaniment to all your Mexican dishes.
- 3 ripe avocados
- 1 garlic clove crushed
- 1/3 cup red onion finely chopped
- 1 medium Roma tomato finely chopped
- 1 jalapeno seeded and finely chopped
- ¼ cup chopped cilantro
- 1½ tablespoons fresh lime juice
- 1/4 teaspoon salt or more to taste
- Cut avocados in half length-wise. Remove the pit, and scrape out the meat into a medium mixing bowl. Mash with a fork or potato masher.
- To crush the garlic, coarsely chop the clove. Salt generously and allow to sit for 5-10 minutes. Mash with a fork or the side of a knife until it's a paste-like consistency. Add to the mashed avocado.
- Add the remaining ingredients to a bowl and stir until everything is incorporated.
- Use fresh limes! The juice from fresh limes truly makes this recipe amazing!
- Serve with tortilla chips or veggies, if you want a lower carb option.
- Storage: Place in a bowl with avocado pits. Cover with plastic wrap so that there’s no air pockets or bubbles. Store covered in the refrigerator for up to 2-3 days.
- Freezer Directions: Transfer to a freezer bag. Remove all air bubbles and pockets, and freeze flat for up to 3 months. To serve, thaw in the refrigerator overnight, for about 24 hours. To thaw more quickly, place in a bowl of cool water until soft. Don’t let it come all the way to room temperature. It should still be cool.
UPDATE INFO: This recipe was originally published in October 2014. It was updated with new helpful tips, pictures, and a video in June 2020.
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