The secret to the best guacamole recipe? Starting with a paste made with coriander/cilantro, chilli and onion. It’s the traditional Mexican way. First timers can never pick why it tastes so good, they just know it is waaaay better than the usual!

Plus, I’m sharing a secret for how to stop guacamole from going brown – it lasts two whole days in the fridge and stays the perfect green colour!

This is the best guacamole recipe as it’s simple to make and uses fresh, high-quality ingredients. Authentic guacamole doesn’t contain fillers and unnecessary ingredients. All you need is avocados, onion, tomatoes, coriander/cilantro, jalapeno pepper, lime juice, garlic, and salt. Easy and delicious!

Guacamole in a bowl with a chip dipping in.
I’m not one for hyperbole, but this really is the best guacamole recipe. When it comes to crowd-raving guacamole the key is to not get too fancy or try to be too unique. Guacamole is meant to be easy to make and delicious. Plain and simple. It’s a blend of a few high quality ingredients with flavors that meld together beautifully.

POPULAR RIGHT NOW

Guacamole Ingredients
With just eight simple ingredients you can make one of the all-time-best dip recipes.

Avocados: Want to know how to pick the best, most ripe avocados? See my tips below!
Onion: I’m using yellow onion which is most often used in Mexico, but you could use red onion as well.
Tomatoes: Choose Roma tomatoes which are less juicy. No one wants a watery guac.
Coriander/Cilantro: One of my favorite herbs and a staple in Mexican cuisine.
Jalapeno: You can also use serrano pepper for a little extra heat.
Garlic: Some people like their guac with garlic, others like it without. I love just a little.
Lime: Freshly squeezed lime is a must. Don’t use jarred lime juice as the flavor is muted.
Salt: A pinch of flaky salt brings it all together.

Pick Ripe Avocados for the Best Guacamole
The best guacamole starts with the freshest ingredients. Look for avocados that are ripe, but firm. You definitely don’t want soft and mushy avocados.

So how do you pick good, ripe avocados? First, grab avocados that still have the stem attached. If the stem has been removed in the store, it’s more likely to have brown spots on the inside. Then, gently press on one end. It should be firm but have a slight give to it.

How Do You Make Guacamole?
Slice three ripe avocados in half, remove the pit and scoop them into a mixing bowl. Then use a fork to gently mash them to your desired level of chunky or smooth. Add the onions, tomatoes, cilantro, jalapeno pepper, garlic, lime juice and salt and stir everything together. That’s it. The most delicious, easy guacamole.

A bowl of fresh, authentic guacamole next to tortilla chips.

How to Store Leftovers (and Keep it Green!)

Guacamole oxidizes and turns brown pretty darn quick. The lime juice helps to slow this process, but it’s inevitable that leftover guacamole will eventually start to brown.

Now, I’ve tried every kitchen hack imaginable to keep guacamole green (I eat a lot of guacamole). So what doesn’t work? Well, let’s start with leaving the pit in the guacamole. This does nothing to prevent browning and there’s no scientific justification for it. Consider it an old wives tale.

Next, many say to add lemon juice. And this helps a bit, but I don’t like that it changes the flavor profile of my beloved guacamole.

The most common guacamole preservation hack is placing plastic wrap directly on the guacamole to prevent oxidation. And this may work for a day or two. But I’m striving to reduce my plastic consumption and just don’t love this method.

So in my quest to keep my guacamole green I stumbled on this hack – and it’s brilliant.

Here’s how to keep guacamole green:

Place your leftover guacamole in a storage container and pat it down firmly with a spoon so it’s nice and flat on top.
Add about 2 or 3 cms of water on top (I used cold water).
Place the lid on the storage container and store it in the fridge. That’s it!
When you want to enjoy the guacamole, drain the water off the top, give it a stir and you’re good to go.

I tested this method for three full days and it worked like a charm. It stays perfectly fresh and delicious. Though I will admit by the third day it does start to get a little more watery. But who has guacamole last that long anyway?

Next, many say to add lemon juice. And this helps a bit, but I don’t like that it changes the flavor profile of my beloved guacamole.

The most common guacamole preservation hack is placing plastic wrap directly on the guacamole to prevent oxidation. And this may work for a day or two. But I’m striving to reduce my plastic consumption and just don’t love this method.

So in my quest to keep my guacamole green I stumbled on this hack – and it’s brilliant.

Ingredients

• ▢3 avocados, ripe
• ▢½ small yellow onion, finely diced
• ▢2 Roma tomatoes, diced
• ▢3 tablespoons finely chopped fresh cilantro/coriander
• ▢1 jalapeno pepper, seeds removed and finely diced
• ▢2 garlic cloves, minced
• ▢1 lime, juiced
• ▢½ teaspoon sea salt

Instructions

Slice the avocados in half, remove the pit, and scoop into a mixing bowl.

Mash the avocado with a fork and make it as chunky or smooth as you’d like.

Add the remaining ingredients and stir together. Give it a taste test and add a pinch more salt or lime juice if needed.

BC’s Tips

• Look for large avocados for this recipe. If you can only find small avocados, feel free to add one more!
• Definitely use fresh limes rather than lime juice in a bottle. The flavor difference is worth it. And speaking of limes, I’m using Mexican limes which give about 1 to 2 tablespoons of juice. 
• Make sure to read my tips above for keeping leftover guacamole green and fresh. It’s truly amazing! And I store the leftover guacamole in these food storage containers.