Once you learn how to make guacamole, you'll never want to buy it from the store again!
Creamy Haas avocados, fresh limes, spicy jalapeños, and crunchy vegetables come together to create this unbelievably tasty, yet super easy recipe.
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If you've never heard of guacamole before, you've most likely been living under a rock. Seriously though, this dip is a global sensation.
Whether you're at a Superbowl Sunday party or a restaurant in Mexico, guacamole is guaranteed to make an appearance.
What is guacamole?
Put simply, guacamole is mashed-up avocados that can be mixed with other ingredients like tomatoes, onions, chiles, and lime. The avocados create an ultra-creamy base, while the veggies provide texture and additional flavors.
The name guacamole stems from the Nahuatl word, āhuacamolli, meaning "avocado sauce" in English.
In the early days of the Aztecs, guacamole was made purely of mashed avocado. They would spread this buttery concoction over tortillas for a heart-healthy snack.
However, with the arrival of Spaniards in Latin America came additional ingredients like garlic, cilantro, and limes.
Since the Spaniards had a difficult time pronouncing āhuacamolli, they rearranged the word over time to become guacamole (a combo of "aguacate" + "mole").
The original āhuacamolli spread eventually morphed into the chunky and flavorful dip of modern-day guacamole that can be found at Sunday brunch or Cinco de Mayo celebrations.
Not only is this guacamole recipe quick to put together, but it's also 100% vegan, gluten-free, and oil-free.
So here you have it, the best guacamole recipe that is going to steal your heart.
Grab your forks, and let's get mashing!
🍲 Key ingredients
For a complete ingredient list and step-by-step guide, scroll down to our recipe card.
Taste: this creamy and delicious fruit is an obvious must-have for any guacamole recipe. We've seen a lot of recipes that add things like sour cream to increase the yield, but the flavor and texture just won't be the same. If you are planning on making the best guacamole, you've gotta commit.
Health: avocados are full of nutrients like potassium. They have even more than bananas! Plus, they contain other compounds like fiber and healthy fats. No wonder the Aztecs loved this food so much.
Taste: another secret weapon in guacamole that helps create a well-rounded chip dip. Limes add just the right amount of zestiness this green concoction needs. What do you end up with? The perfect tang in every bite.
Health: did you know the juice from one lime contains 20% of your daily Vitamin C needs? They're a pretty amazing food to include in your diet, wouldn't you say?
Taste: a little of this herb goes a long way. We're guilty of always putting too much garlic in our meals, but hey, we love the taste! It's zesty, spicy, and pungent — the perfect addition to a rich and creamy base.
Health: there have actually been studies showing garlic has the ability to help lower blood pressure, but that's more in the supplement form. To eat an equivalent amount of fresh garlic, you would turn a lot of heads with your stinky breath. Still pretty cool, though!
Taste: adding cilantro to our guacamole recipe is what gives it an element of complexity. It provides citrusy, peppery, and almost spicy notes to this dish. Much like garlic, we always find a way to add cilantro to our meals. What about you?
Fun fact: if you're one of those people that thinks cilantro tastes like soap, it's likely a genetic issue. The more you know, right?
If you have questions about how to make guacamole, don't forget to check out our FAQ section at the bottom of this post.
Step 1: slice the tomatoes and remove the inner seed portion. Then, dice what's left of the tomatoes. Finely dice the white onion and mince the garlic and cilantro. Cut the jalapeño in half lengthwise. With a small spoon, scrape out the seeds and finely mince each half.
Step 2: cut the avocados in half and remove the seeds. Scoop out the inner green flesh onto a large plate or bowl and roughly mash with a fork.
Step 3: add the tomatoes, onion, garlic, cilantro, jalapeño, lime juice, and sea salt to the avocados. Mash a little more to combine everything. Taste and adjust seasonings as needed. Add lime juice for more tang, jalapeño for spice, or onion for more crunch.
This guacamole recipe is easy to store and keep fresh if you follow these simple steps:
Contact with air is usually what causes guacamole (and avocados in general) to brown. To reduce the chances of this, flatten the guacamole completely with a spoon then put a layer of water (or lime juice) on the top of the guacamole and cover it in an airtight container.
Guacamole should keep in the fridge for up to 2-3 days without browning. When you are ready to eat it, just pour off the liquid, stir, and enjoy!
You can freeze this guacamole recipe by packing it into a freezer-safe bag and squeezing the air out. You can also use an airtight container with plastic wrap over the exposed areas of the guacamole. It will last in the freezer for up to 3 months.
💭 Tips & variations
We'd like to share some tips and variations we learned while experimenting with this guacamole recipe:
- Have patience. It's absolutely necessary to wait for your avocados to ripen to ensure a creamy guacamole texture.
- De-seed your tomato. Don't skip this step or you'll be left with watery guacamole.
- Add more spice. If you prefer more spiciness, use serrano or habanero chiles.
- Omit what you don't like. Don't feel like you need to add onions, cilantro, or garlic if you're not fond of the taste.
- Add in seasonings. Some people like adding cumin or cayenne to their guacamole recipes. Experiment to see what you like!
🍴 Tasting notes
There's really nothing better than homemade guacamole. It's:
If you try this guacamole recipe, please rate it and leave us a comment below! Want to stay up-to-date with new recipes? Subscribe to our newsletter or connect with Broke Bank Vegan on social media. Happy eating!
- Chef knife
- Large mixing bowl or plate
- 2 Roma tomatoes, de-seeded and diced ($0.28)
- ¼ large white onion, diced ($0.06)
- 2 cloves garlic, finely minced ($0.08)
- 10-12 springs cilantro, minced ($0.05)
- 1 medium jalapeño, de-seeded and minced ($0.04)
- 3 large Hass avocados ($0.54)
- 2 tablespoon lime juice ($0.12)
- Sea salt to taste ($0.01)
- To begin, slice the tomatoes and remove the inner seed portion. Then, dice what's left of the tomatoes. Finely dice the white onion and mince the garlic and cilantro. Cut the jalapeño in half lengthwise. With a small spoon, scrape out the seeds and finely mince each half. Set aside.
- Next, cut the avocados in half and remove the seeds. Scoop out the inner green flesh onto a large plate or bowl and roughly mash with a fork.
- Add the tomatoes, onion, garlic, cilantro, jalapeño, lime juice, and sea salt to the avocados. Mash a little more to combine everything. Taste and adjust seasonings as needed. Add lime juice for more tang, jalapeño for spice, or onion for more crunch.
- Optional ingredients are not reflected in the price or calories of our recipes.
- We calculate nutritional information for our recipes with Cronometer.
- Recipe cost calculations are based on ingredients local to us and may vary from recipe-to-recipe.
- All prices are in USD.
♻️ Similar recipes
For more tasty dips and spreads, check out our:
- Salsa roja for a classic Mexican salsa you need to learn how to make!
- Salsa verde to try a tangy, spicy, and herbaceous sauce on all your favorite Mexican meals.
- Chamoy for a mouthwatering sauce you just have to taste to understand.
- Salsa fresca to enjoy a fresh and delicious appetizer, snack, or side dish.
You'll know your avocado is ripe because it will feel soft when you lightly squeeze it. Also, if the stem at the top comes off easily and you see green underneath, then you are good to go.
Yes, you can use different avocado varieties besides Hass (like Gwen, Pinkerton, or Fuerte). Try adding a little vegan sour cream or mayo if that's the case to make sure your guacamole turns out creamy.