Here is my fool-proof, authentic guacamole recipe. It’s creamy, fresh and completely irresistible. I’m sharing it with you today because my friends keep asking for the recipe!
You’ll only need six basic ingredients to make the best guacamole:
- Avocado
- Onion
- Cilantro
- Jalapeño
- Lime
- Salt, and optional ground coriander (that’s my secret ingredient)
You won’t find any funny business in this guacamole recipe. No sour cream or mayonnaise. No peas or preservatives. Just fresh and healthy ingredients!
I knew I nailed my guacamole recipe when my friends would not stop gushing about it at our latest gathering. “I wish I could make guacamole this good,” was exactly what I wanted to hear.
Are you ready to make the best guacamole you’ve ever had? Here we go!
Watch How to Make Guacamole
How to Make Guacamole
1) Start with great avocados.
You want ripe but not over-ripe Hass avocados, which are the standard grocery store variety with slightly bumpy skin. Look for avocados that yield a bit to a gentle squeeze, but avoid using avocados that are mushy or stringy on the inside (yuck!).
If you have to choose between hard or mushy avocados, choose the hard ones and place them in a paper bag with a couple of bananas. The ethylene gas released by the bananas will ripen them up faster, but you still might have to wait overnight or up to a couple of days.
If you come home with perfect avocados but won’t be turning them into guac right away, store them in the refrigerator to slow their ripening.
2) Texture is key.
For the best guacamole texture, you want slightly chunky avocado and finely chopped onion, cilantro and jalapeño.
Here’s the easiest way to prepare your avocados: Cut each avocado in half around the pit, carefully remove the pit, and scoop the avocado flesh into your bowl with a spoon. Other recipes will tell you to dice the avocado, but diced avocado pieces are slippery devils!
You can mash the avocado quickly and easily with a potato masher, pastry cutter (shown below) or large serving fork. A regular fork will also work, but requires more effort. Stop mashing when the guac is still a little chunky.
3) Skip the tomato (maybe) and garlic (definitely).
Tomato is notably missing from my recipe because mealy, watery, out-of-season pink tomatoes have no business in anything, ever.
If you have a gorgeous red summer tomato, though, go right ahead. Chop it up and stir it in, leaving out as much liquid as possible.
I also skipped garlic, because its flavor is distracting. If you want your guacamole to taste like Chipotle’s, don’t add garlic.
4) Get your lime-to-avocado ratio just right.
I’ve discovered that just over 2 teaspoons lime juice per mashed avocado is the perfect ratio for flavor and browning prevention. You might need a splash more lime juice if your avocados are particularly large.
5) Season sufficiently.
Don’t be stingy with the salt. It’s amazing what another pinch can do to bring out guacamole’s best.
I also added 1/4 teaspoon ground coriander, which offers a little je ne sais quoi and ups the irresistibility factor. Coriander is a little trick that I learned from Tessa via her mom.
If coriander seems like a strange addition, consider that coriander is made of ground cilantro seeds, and cilantro is a key component in guacamole. That said, you can skip it if you don’t have it or don’t like it.
How long does guacamole last?
Guacamole can keep for several days if you store it properly. Without any help, avocado flesh will turn brown when exposed to air. To prevent that from happening, place a chunk of onion on top of leftover guacamole. Yes, really! Then, cover the top of the bowl with plastic wrap. Conveniently, you’ll have half of one onion leftover from this recipe.
Onion works better than pressing plastic wrap against the surface of the guacamole or covering it with water and pouring it off later. (I’ve tried both methods.)
Onion is also the best way to keep leftover avocado good—just place an avocado halve in a container with a chunk of onion, seal it with a lid, and it’ll stay good for a couple of days. This trick works because onions contain sulfur, and sulfur prevents the avocado’s browning enzyme from interacting with the air.
Guacamole Serving Suggestions
This homemade guacamole recipe makes a perfect party dip, since it’s vegan and gluten free for all to enjoy. Just add tortilla chips, or crisp raw veggies for a lighter option.
For a full party spread, add a few more dips:
Or, add a dollop (or two) of guacamole to just about any Mexican recipe. Serve it with:
- Quesadillas
- Tacos or fajitas
- Burritos or burrito bowls (start with a base of cilantro-lime brown rice)
- Nachos
- Enchiladas
Easy Guacamole Variations
Here are some ideas if you want to get creative with your guacamole:
- For a colorful and fruity twist, top it with well-drained mango salsa or pineapple salsa.
- For a smoky, crunchy variation, drizzle a few spoonfuls of adobo sauce (from a can of chipotle peppers) plus toasted pepitas (green pumpkin seeds) on top. You’ll find this recipe in my cookbook, Love Real Food.
- For flavor just like Chipotle’s guacamole, add a squeeze of lemon juice (they use a lemon-lime juice blend).
- You could even mix some kale into your guacamole, for health bonus points.
Please let me know how this guacamole turns out for you in the comments! Your feedback is so important to me and your star ratings encourage other readers to make the recipe. Thank you!
Best Guacamole
- Author:
- Prep Time: 15 mins
- Total Time: 15 minutes
- Yield: 2 ½ cups guacamole 1x
- Category: Appetizer
- Method: Made by hand
- Cuisine: Mexican
Learn how to make the best guacamole! This authentic guacamole recipe turns out perfectly every time thanks to a few simple tricks. It’s so easy! Recipe yields about 2 ½ to 3 cups guacamole, depending on your avocados (divide or multiply as necessary).
Ingredients
- 4 medium ripe avocados, halved and pitted
- ½ cup finely chopped white onion (about ½ small onion)
- ¼ cup finely chopped fresh cilantro
- 1 small jalapeño, seeds and ribs removed, finely chopped
- 3 tablespoons lime juice (from about 1 ½ limes), or more if needed
- ¼ teaspoon ground coriander
- 1 teaspoon kosher salt, more to taste
Instructions
- Using a spoon, scoop the flesh of the avocados into a low serving bowl, discarding any bruised, browned areas.
- Using a pastry cutter, potato masher, or fork, mash up the avocado until it reaches your desired texture (I like my guacamole to have some texture, so I stop mashing once there are just small chunks remaining).
- Promptly add the onion, cilantro, jalapeño, lime juice, coriander, and salt. Stir to combine.
- Taste and add additional salt (I often add up to ½ teaspoon more), until the flavors really sing. If it needs more zip, add a little more lime juice (or, if it tastes too limey already, don’t worry—it will mellow out after a brief rest).
Notes
Recipe adapted from my cookbook, Love Real Food.
Change it up: This guacamole is perfect as is, but if tomatoes are in season, try adding in chopped ripe, red, seeded tomatoes. If you want to get crazy, try garnishing your guac with crumbled cotijah or feta cheese, chopped chipotle peppers in adobo sauce or sun-dried tomatoes, and/or toasted slivered almonds or pepitas.
How to store leftovers: Transfer the guacamole to a suitably sized container to reduce the surface area available for oxidizing (browning). Place a generous hunk or halve of onion on top (see photo) and cover the container with plastic wrap. Leftovers will keep well, refrigerated, for about 3 days. Just remove the onion before serving. If the top turns light brown, just scoop off the browned bits and you should find bright green guacamole underneath.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Deborah @ The Harvest Kitchen
I could devour a bag of chips with this guac!! It looks perfect!!
Kate
Right? It’s so hard not to eat spoonfuls of it. I hope you try it!
Miriam
This looks delicious, Kate!
One safety tip: I noticed in one of your pictures that the avocado pit is stuck to the knife. Whacking a sharp knife into the avocado pit to remove it has become popular lately. I had a friend who seriously cut herself like that, so for the inexperienced (not you, but maybe some of your readers), it probably safer to pry the pit out with a fork or the tip of the knife.
Rachel
YUM. This looks like my ideal guac!! Amen to no mealy tomatoes! I have a mojalcete (that needs to get more use… more guacamole ASAP), and I picked up a technique I think from Food52 where you mash the onion with the lime juice and salt first to make almost a vinaigrette situation, then add in the avocados and finish with cilantro. Not sure if it makes a major difference in flavor but it’s nice for my husband who doesn’t like chunks of onion. :)
So happy for A Couple Cooks and their little Larson!
Rachel
*Molcajete, oops!!
Sasha @ Eat Love Eat
I second this method. I smush up half of the onion and jalapeño with salt (a la Thomasina Miers – my go-to authority on Mexican food here in the UK) and finely chop the rest. Best flavour ever!!! Envious of your molcajete – I just use a pestle and mortar!
Kate
Yum! That sounds like an interesting technique- I’ll have to try it out. And I’m so happy for them and their little family, too! Such a joyful time in their lives.
Tracy
I thought I made a decent batch of guacamole. I’ve always sprinkled in a splash of chipotle pepper powder for some smokey depth. But the addition of the coriander and that tip about crushing the onion, salt and lime juice together…both just elevated my Guac Game! It was sheer heaven! LOVE your blog and all your great viewer’s comments!
Meredith | Earth & Oven
Mmmmm coriander! Love your take on guac and I may find myself ‘adopting’ THIS sometimes soon, lol. My go-to guac method needs a serious refresh.
Kate
No time like the present, friend! :)
Karen
This sounds fantastic! I will put guacamole (and avocado) on pretty much anything so I will have to try this!
Kate
YES I’m thinking of all the delicious veggie wraps and burrito bowls I’ll be making with this. :) Thanks, Karen!
Jannell
I loooove guacamole! I’m so trying this!
Roshni
Another great way to slow oxidation in leftover guac is to leave the pit/seed in the container with it! I can’t remember the exact scientific explanation, but I’ve been doing it for ages. Just remove the seed before serving.
Kate
Oh, I’ll have to try that!
Dhyan Atkinson
How timely! Yesterday I wanted “a” avocado but ended up buying a bag of 7, huge organic avocados because the price was so good. I was just wondering 10 minutes ago what in the world I was going to do when 7 avocados all get ripe at once. Thanks for solving my problem! Dhyan in Boulder
Kate
Out of all the problems to have, too many avocados is probably one of the best ones. I hope you like it!
Zelda
Love your stuff…
Here’s a random addition to your guacamole. The Mexican mother of my daughter’s best friend told me years ago never cut an avocado or scoop its flesh with metal utensils – use plastic. Plastic will slow the browning dramatically. I got no kinda science behind this but honestly we have always done this since and while guacamole doesn’t last long in our house (our family’s recipe is very similar to yours) we don’t do any fancy storage – just snap on a ziploc cover to the bowl and we can go 2-3 days without it getting unsightly!
Carrie Mauter
One thing I started adding to my guacamole is cucumber. I know it sounds weird but its so refreshing and good for you. I love your recipe but I will be adding cucumbers to it! Love all your stuff.
★★★★★
Kate
That sounds interesting, Carrie! I hope you enjoy the guacamole.
john hoffman
Kate, Lime juice helps somewhat with oxidation. But I have found that it the guac in a glass bowl, put saran wrap over the lip of the bowl, down the side and tightly onto the guac and up the sides and over the lip-just as you would when making custard to keep a skin from forming. This will keep the guac its beautiful green color for days and no browning!
John
★★★★★
Kate
Hi, John! It looks like everyone has their own go-to method to stave off the dreaded oxidation process. Thanks for adding yours! I hope other readers can experiment and figure out which works best for them, too.
Alison's Allspice
I always put loads of garlic into my guac, guess I’ll have to try it without! I love your addition of coriander as well!
Kate
I hope you do try it, Alison!
Sara @ Last Night's Feast
Yum! This looks delicious
Kate
:)
Sonja
Ahhhh THANK YOU so much, friend! This guac looks perfect and I love all the method tips to :) Thank you for the kind words! We MUST find a way for you to meet Larson in person — he is dying to! Hoping 2017 is our year! PS Can’t wait to get your book soon :)
Sonja
And by “to”, I meant “too”. Gah.
Kate
Oh, I’m so glad you love it, Sonja! I’d love to meet your little man, we’ll have to find a way to make that happen! So happy for you and your family. :)
Alexis deZayas
I’ve never heard that about the onion! What a game changer!
★★★★★
Kate
Seriously!
Jessie @ Chasing Belle
I love making guacamole and completely agree that texture is key and garlic should be left out! I like to use very, very finely chopped red onion in mine because of the flavor and it adds a little more color. I love the addition of coriander and will definitely be trying this one out for Memorial Day…or sooner!
Kate
Yes! The coriander is a little unusual-sounding at first, but absolutely makes the flavors sing. I hope you try it, Jessie!
Claudia
Hey, thanks for the shout out! – Tessa’s mom :)
Kate
Hey, Claudia! Thank *you* for the amazing coriander tip– it really sends the guacamole over the top! All my best. :)
DP
You are seriously the best food blogger in my opinion. I can’t wait to try the onion trick as I have never been able to figure out how to make guacamole last. I have tried numerous things suggested to me on the internet and none of them have worked. I have wrote this in the past, but your food is so delicous and healthy. I find so many food blogs don’t strike the balance the way you do. Your recipes are the most repeated on my cooking rotation and I don’t dread trying them like other food blogs where I might not end up food I wouldn’t want to eat. Even a few recipes that were not my favorites are nothing that my family will turn its nose up at. I know that doesn’t sound as complimentary—but trust me when I say this–you are my favorite food blog! So happy you bring happiness to my kitchen:)!
Jasmine
Looks yummy! I have a question about the cilantro though…
My husband has a fairly common genetic trait that, for him, makes cilantro taste like soap. Do you have any substitute suggestions for all your no-cilantro readers? Or would you just leave it out and not replace?
Thanks much!
Tessa | Salted Plains
We need another Mexican-themed potluck stat! Cinco de Mayo? :)
Kate
Seems like the perfect opportunity. ;)
Dhiya A
I never tried guacamole my whole life, so glad I stumbled into this recipe!
Kate
Me, too, Dhiya! A life with guacamole in it is a more joyful one. ;)
Corrine
I could eat this entire bowl, sounds wonderful! And I agree, unless I can get beautiful red tomatoes in-season, they’re better left out. Can’t wait to try!
Kate
Yes, I’m a bit of a tomato snob that way. ;) I hope you love it!
Janelle
I’ve always done guac simply with lime juice, salt and cumin to rave reviews BUT after making this C&K-style last night, I can never go back. Wow! The tiny onion crunch and pop of salt and coriander is divine. Thanks for another winner! ☺
★★★★★
Kate
I’m so glad this made such a difference, Janelle! Thanks!
Katherine
Homemade guacamole is the bomb. I’m craving it after seeing these pictures!
Kate
I hope you try it, Katherine!
Katherine
I’ve saved so many from your website that it’s going to take me awhile to get through them all! I need someone to help me eat all the food!
Terry
The Best Guacamole truly is the best guac I’ve ever made. I’ve made it 3 times in the last 5 days! My family loves it and everyone who eats it wants the recipe. I’m so glad you shared this recipe!!
★★★★★
Kate
Amazing! I’m so glad it lives up to its name. Thanks, Terry!
Madeline
This really is the best guacamole! Made a batch for a party and everyone devoured it/asked for the recipe. Then made a batch for myself to eat. Thanks for the wonderful recipe, as always! Can’t wait for the cookbook!
Kate
Aw, that’s great, Madeline! Thanks so much for the kind words.
Heather E.
Best. Guac. Ever. And the onion trick worked perfect. Made it on Monday and finished on Thursday. It was uncovered daily and still did not turn brown. And now I have the half onion for my next batch. Thanks Kate! Oh, and my husband can’t do cilantro (the genetic soap thing) so I just omitted. Thankfully he doesn’t hate coriander.
★★★★★
Kate
I’m so glad you loved it, Heather! That onion is a life-saver (guac-saver?). Sorry your husband can’t enjoy the cilantro, but I’m positive it’s delicious without it!
LINDA
Just made this. The best guac I’ve ever made!
Kate
Perfect! Thanks, Linda!
Paul
Best Guacamole I’ve ever eaten! I just made a half recipe, and yes, I ate it all with organic corn chips.
★★★★★
Kate
Yum! I’m so glad you liked it, Paul.
Paul
oops, I did not want my full name published.
Kate
Ok, I just shortened your name to Paul! Thank you so much for your recipe feedback.
Jessica
Great guac recipe! Everyone loved it!
★★★★★
Kate
Hooray!
Herbert
Just a tip: Use sicilian lemon. The yellow one, it makes a huge difference in my opinion. And i loved your Recipe. I used to make it with tomatoes but something always went wrong, i found your website while searching for a non-tomatoe recipe. Thanks from Brazil.
Kate
Great! I’m glad you found this recipe, Herbert.
Heidi Lagerstrom
Excellent guac! I didn’t have a fresh jalepeno and had to use pickled sliced ones. Still turned out very good. I love the hint of coriander.
Kate
Thanks, Heidi!
NdJ
Love your blog and your cookbook just arrived today!! I’ve adopted a plant based diet for health reasons and your recipes make it so easy. Just want to say thanks for your well tested, delicious recipes!
Kate
Wonderful! I’m so glad you enjoy the book. Best of luck keeping it plant-based!
Robert
Excellent guaqamole
Was a favorite at the taco party
★★★★★
Kate
Awesome! Thanks, Robert!
Joey
This is the same as my recipe except for one thing- I use 2 Tbsp fresh lemon juice and 1 Tbsp lime juice. Just personal preference. I think the amt of salt is the key to great guacamole!
Krista Malone
Just made this recipe exactly as stated and WOW!!! Definitely the most delicious guacamole EVER. My daughter loved it right away. My son didn’t want to try it at first (he is 7). I told hi he may like it, and he tried a little, gave me a surprised face and a thumbs up, and dug in! Thank you! I made it today for their birthday party tomorrow, so we have the half of an onion on top and it is just in the fridge waiting to be devoured.
★★★★★
Janice
I made this. New to making guacamole. This is my third recipe and it is by far the BEST!!! Love it. And really love the tips for keeping it!
★★★★★
Rachna
Thanks Kate! I’ve never made guacamole before (I’m from India) but your recipe was such a big hit, my husband loved it! Thank you so much :)
Kate
You can’t go wrong, that is for sure! Happy to hear it was a hit, Rachna!
Jennifer Awbrey
I’ve made this twice now, once with more avocados and again with less. It is so delicious!! I had always put tomatoes in my guacamole, but I left them out as she suggests, and she is so right. Even if I had great tomatoes, I think I’d still leave them out. I used a little less lime, but that was the only change in ingredients. I also just stirred six perfectly ripe large avocados (from Costco, some of the best avocados I’ve ever bought), instead of mashing them, and the texture was perfect to me with some nice big lumps.
★★★★★
Joanie
I just got back from Colombia, where I ate patacones with guacamole. The snack was so delicious that I had my heart set on making both at home. But I had never tasted guacamole in the US with the same intensity of flavor that I had experienced in Colombia. Then I found your recipe and made it. It is the best! I would send you a picture, but it’s all gone. Thank you.
★★★★★
Kate
Hooray! That is so great to hear, Joanie! Thank you for commenting and for your review :) And, I think that means you just need to make more!
Betsy
I use an extremely similar recipe, but a little tip I’d like to share is leaving one of the pits buried in the bowl of Guac keeps it from browning!! Just wanted to share
Kate
Thanks!
DONNA
I’m curious how well freezing your guacamole turns out. I have 15 ripe avacodos and don’t want them to end up chicken feed! Thanks! Your recipe is amazing … never tried the coriander before
Kate
I’m not sure! Guacamole usually doesn’t last that long around me. :)
Ashlyyn
This guac looks amazing but will it make a big difference if I don’t add the jalapenos?
Kate
You will lose some of the heat, so that is up to you!
Annie
You’re not kidding – this is the best guacamole! It tastes fresh and vibrant. I can’t wait to make another batch.
Kate
Great! Than you, Annie.
Erica
Thank you for the recipe. I made this for my work Super Bowl pot luck and you were right no leftovers. They cleaned the bowl in minutes. Amazing guacamole:)
Kate
Great recipe for a party! Thanks for sharing, Erica.
Ryan
I’ve made quite a few guac’s simply based on top reviews (i.e. Alton Brown’s), and I can say with complete honesty that this is the best one yet! Thanks
Kate
Wonderful to hear! Thanks for taking the time to comment, Ryan. If you would like to leave a star review, I would appreciate it!
Robin
I made this guacamole for the Super Bowl tonight and it was devoured. Best guacamole we ever had. I used cumin, because I didn’t have coriander. Thank you for this awesome recipe.
★★★★★
Kate
Devoured. Just what I want to hear. Thank you, Robin! I’m glad it was a hit.
jannellb
This guacamole is truly the best!
★★★★★
Kate
I’m glad you think so!
Latoya Bynoe
This was fantastic. I made it during super bowl and it was a hit. The coriander was a great addition and I used red onion instead of white. I cut the avocados with a plastic knife and added in the avocado pit and it made a huge difference. My guacamole stayed green for several days. This will be my new go to recipe for guacamole.
Kara
First time ever making guacamole I am so lucky to find this recipe. Thank you so much For sharing!
Kate
You’re welcome, Kara!
Jake
I love the part about what to do with the leftovers. FUNNY.
Kate
Thank you, Jake!
Frazer Campbell
The actual best guac I’ve ever had…
Billy
★★★★★
Kate
Win! Thank you, Frazer.
Meg
Made it tonight. My dinner was guacamole and chips, and it was awesome! Thanks!!
★★★★★
Kate
Sometimes you just need something like that for dinner. Thanks, Meg!
Joseph
I might give your coriander trick a whirl. I made a pepper guac recently without avocados that was fat free (aside from the 1-2 tbsp of chia seeds I used as a thickener). I used green bell peppers, 1 small jalapeno pepper, some fresh cilantro, some fat-free plain Greek yogurt, some onion powder, some garlic powder, chia seeds for thickener, and a packet of Simply Organic brand guacamole dip mix. I’m gonna try to make a vegan version of this guac for Cinco de Mayo tomorrow and bring it into work. However I cannot find a packet of dry guacamole dip mix that doesn’t involve dry milk powder for the life of me so I’ve been looking at throwing together a dry guac mix blend from various sources and I just might add a touch of coriander to it. So thank you for the idea. :-)
★★★★★
Kate
Thanks for the comment, Joseph!
Jolene
First time making guac without tomatoes and garlic. I learily even gave the coriander a chance. Love, love, love this recipe! My go to now, thank you!
★★★★★
Kate
I’m glad you tried it! Thanks for the review, Jolene.
Charis
I made a smaller test run of this recipe to use with raw tacos. (The last guacamole recipe I tried was meh.) It lived up to all the positive reviews and that was with me adjusting for fewer avocados. My sons loved it, too, making this a keeper. Thank you!
★★★★★
Kate
I’m glad you tried it again, Charis! Thanks for the review.
Dave
Just to confirm…thats using both ground and fresh Coriander leaves together?
★★★★★
Kate
Just 1/4 tsp ground coriander. Hope this helps!
Fredda
Just made this and couldn’t let it sit to meld flavors before tasting it. Delish! As I have rheumatoid arthritis and mashing is beyond me I followed your recipe and directions for making chunky guac in the Vitamix. It worked great, to my surprise. Thanks for the great recipe. With proper attribution, can I put in my this recipe in my church’s shortly to be published vegan cook book?
★★★★★
Glena Lowe
This guacamole was delicious. I added Ball Fruit Fresh produce protector to keep my guacamole from turning brown. The ratio is 1/2 teaspoon per cup of avocado.
★★★★★
Kate
Thanks for sharing, Glena! I appreciate the review.
Helen Jenkins
Great recipe! I will use this recipe over and over again. Thanks for all the extra tips too!
★★★★★
Kate
You’re very welcome! Happy to hear it will be a regular for you.
Ron Harris
Ok so my wife has been trying to get me to try and eat guacamole for years but I’ve always been put off by the consistency and color… Not the most visually appealing to some! She’s currently pregnant so I decided to treat her, guac has been on the menu for awhile now as her pregnancy food, so I decided to give this recipe a try! With a few minor tweaks, adding in a little minced garlic and swapping out cummin for coriander, this recipe was simple and easy. Had my first bite… And I can’t stop eating it! Delicious! Thank you for creating a healthy addiction for me, hah. You’ve made a new found lover of guacamole!
★★★★★
Kate
Way to be so sweet to your wife, Ron! I’m glad it won you over too. Thanks or our review! Congrats on the kiddo on the way. :)
Kimberley’s Creations
Omg thank you sooo much for sharing
Shame on me I don’t like to share my amazing recipes
I love guac and it taste soooo good that my whole life of enjoying culinary, I thought it was this complicated nerve wrecking thing
I love love love your recipe especially with the secret ingredient
I muster have missed the part about crushing the onion and lime (I seen another’s comment) but it was still good. I am going to make more tonight
★★★★★
Kate
Thank you! I’m glad you liked it.
Mark
I like to just add fresh salsa and sour cream to the Avocados and sour cream season to taste….
Kate
Thanks for sharing, Mark!
bill
I just don’t go to any other food web sites anymore after cookieandkate!
★★★★★
Kate
Thank you! :)
Beth
Absolutely delicious!! Saving this recipe!!
★★★★★
Kate
Wonderful, Beth! Thanks for your review.
Neena
I can’t wait to try this recipe! I don’t know why I never thought of adding coriander. I usually add a little bit of cumin. Thanks for the tip of adding the onion for proper storage! The water trick definitely does not work…
Kate
Let me know what you think, Neena!
J Turner
Great recipe.
My own recipe is close to this but one key ingredient I find is red onion and unlike most people, I make a real smooth and creamy guacamole which sounds against chunky rules but comes out amazing and stores for very long time.
The key for my recipe is lots of red onion plus same ingredients you use, minus white onion. The secret in my creamy recipe is using electric hand blender which is capable of chopping commonly used for mixing drinks the long type blender fits in glass. I blend everything with this electric hand blender until velvety smooth. The added red onion helps to preserve it and also gives it a very out of this world taste. I also add one clove of finely cut garlic per 4 avocados. I find that it lasts quite a few days in fridge.
★★★★★
Kate
Thanks for sharing!
Rhoda Bihis
I have not tried it yet but among all the recipes that I browsed, I think this is the best. I want to know about your creamy guacsmole too.
Thanks,
Rhoda
★★★★★
Kate
Thank you! I appreciate the kind comment and review, Rhoda.
Heiba Kebbas
I really enjoyed this, thank you! I added a couple splashes of tapatio to up the heat a bit. :) Love your blog!
★★★★★
Kate
Thank you, Heiba! I’m so happy you are enjoying the blog.
Cheryl Reed
I just made this and it is AMAZING! Best guacamole that I’ve ever eaten! Since tomatoes are in season, I did add them, but I know I won’t miss them when they aren’t. Thanks so much for sharing this recipe!
★★★★★
Kate
Yes! Love to hear that. Thank you for sharing, Cheryl.
Kelly
You do realize that coriander is dried cilantro, right?
Kate
:)
Amy
Well I doubt anyone will see this because I am a little late to the party! But it is a bit misleading to say coriander is dried cilantro. Ground coriander comes from the dried seed of the cilantro plant. In the store, cilantro and dried cilantro refer to the leaves. Coriander seeds and cilantro leaves have a totally different flavor profile! I too have the gene which makes cilantro taste awful. I have found a good substitute is thai basil if available or regular basil leaves although I may cut back the amount.
Kate-I am enjoying your site. I have a vegetarian daughter and plan on cooking many of your recipes for her when she comes homes this summer from college. You are a great resource!
Kelly
Was fall cleaning my house and needed a little reward! This yummy quack recipe was it!! Loved it, you made my day!
★★★★★
Kate
Wonderful to hear, Kelly! Guacamole has a way of making days so much better. Thanks so much for your review.
Wendy
Ok, I know what I am going today may sound blasphemous, but…
I learned to make guacamole from my mom. We lived in Texas at the time, so she learned from people who knew their TexMex. Anyway, her recipe was much like yours except that she added a dollop of mayo. I thought that was an essential ingredient. My granddaughter is now working at a Mexico food restaurant and we were talking Guac. She told me their ingredients and I said what about the mayo? She said MAYO?! Gross! There is no mayo in guacamole. I thought she was mistaken until I jumped online and searched guacamole recipes and saw none of them had mayo. My mom’s recipe is delicious and everyone always gobbles it up…but have I technically been making guacamole wrong all my life?
Kate
I have never heard of that before! Seems very interesting. Thanks for sharing, Wendy!
BHarvey
Good base recipe. I found it a little salty and sour. I backed off both the lime and salt by 1/3 of the recommended amount to make it taste more creamy and less sharp. Also added two medium garlic cloves.
★★★
Kate
I’m sorry you felt that way! You can always adjust those to your specific tastes.
Healthy Kitchen 101
Guacamole has become my favourite staples for years. Especially in avocado season, I always have it in my daily meals xD
– Natalie
Kate
I agree!
Elaine
Very delicious. Thank you for sharing the recipe with us
Kate
You’re welcome, Elaine!
Carol
Yummy. Just made this delicious guacamole with the following modifications. Used red onion & pickled jalapeno as I was out of jalapeno and white onion. Will definitely use white onion next time; but it was fabulous none the less. stored it with avocado pits to keep it from browning; but love the idea of covering it with white onion. The pits somehow delay the browning as well.
★★★★★
Kate
Thanks for sharing!
Kathleen
Best guacamole recipe. The only one I make-simple recipe and it always gets rave reviews and requests for the recipe.
★★★★★
Kate
I’m glad you agree, Kathleen! Thanks so much for you review.
LINDA
Until now, I have been using the “Frontera Guacamole Mix” that I purchase at the local grocery store. Your version is better with a fresher taste. Congratulations on producing the clearest videos ever. Very simple, with no distractions.Thank you. I really enjoy your your recipes and use your cookbook.
LINDA G.
★★★★★
Kate
I’m glad you are using this one now, Linda! Thanks for your review and feedback.
Aika
Wow, those photos really look delicious. They say that avocado is among the best foods to eat during pregnancy, so I will definitely try this one. Thanks for sharing your recipe!
★★★★★
Kate
You’re welcome!
Monique
Excellent!! Cut the recipe in half, but probably shouldn’t have!
★★★★★
Kate
That’s a bold move, Monique. I couldn’t do it. This guacamole is too good. But I’m glad you really liked it!
Joyce
This sounds delicious. I have a difficult time trying to find fresh cilantro this time of year in NY so can i substitute dried cilantro? If so, how much would you suggest?
Kate
Hi Joyce! There isn’t any cilantro in your produce section at a larger grocery store? That is so strange! Honestly, I haven’t made this with dried so I’m not exactly sure how that would taste. Here is a posting about using dried instead of fresh. Let me know! https://www.marthastewart.com/270213/ratio-of-fresh-herbs-to-dry-herbs
Joyce
Thank you for the article you shared! I’m going to make it this weekend. I’ll let you know how the dried cilantro works! Yes the cilantro in the produce sections this time of the year just doesn’t look fresh to me. I grow my own in the summer and the stuff in the stores just looks wilted and not too appealing! Thanks again for sharing your recipe! I can’t wait to try it!
Christine Edmonson
I made this tonight, thinking that this couldn’t be the “best ever.” Well, I was wrong — it IS THE BEST EVER. My changes: used 3 avocados, more lime juice, double white onion, no jalapeno, and at least a heaping tsp. chunky sea salt. Gorgeous green color, tasted so fresh we couldn’t believe it! Oh, and chopped, salted tomatos on the side.
★★★★★
Kate
I’m really glad you agree, Christine. Thanks so much for your review!
Tara Goozee Mason
I think there is a mistake in the text under avocado/lime ratio. It says “3-4 T of lime (thats a little over 2 t) juice per avocado” but the recipe calls for that per 4 avocados
Kate
Hi Tara! The post suggests using 3/4th of a tablespoon of lime juice per avocado, not 3 to 4 tablespoons of lime juice per avocado. I’ll try to make that more clear. Regardless, the recipe is correct!
Sharon Thompson
Nice recipe. Really like the Coriander, great tip. I posted a photo with comment of some modifications I made. Didn’t have fresh Cilantro so l ft out, or Jalapeño so used 1/2 large pickled Jalapeño. Also added some finely chopped red bell pepper and green onion. And I used fresh garlic. I love using the stone mortar/pestil method, mashing the garlic and onion first and adding avocados and the rest.
★★★★★
Barbara
Easy, awesome recipe! Definitely lives up to it’s name. I used 2 ripe and 2 semi-hard avocados and still got raves. The whole bowl was gone in a flash, with requests for the recipe.
Tip-to yield enough juice from just 1 lime, put it in the microwave for 22 seconds and when you cut it open, the juices pour out and it’s much easier to squeeze. Thanks for a great recipe.
★★★★★
Joanna
This recipe tastes amazing I put a pinch of fresh garlic in it because I had too. Very tiny pinch. I love cilantro, and it married the flavors perfectly. This I my new recipe!! I trusted Kate and left out the tomatoes and that was another score. This tastes authentic! Thanks for sharing!
★★★★★
Kate
You’re welcome, Joanna! I’m happy you loved it.
RJ
Wow! Even an older guy (me) made this and got great feedback at a potluck dinner. Everyone thought I was an expert cook. Thanks for making me look good
★★★★★
Kate
You’re welcome, RJ! Thanks for your review.
Rachel
Hi, I just wanted to let you know that I made this for a party tomorrow and it tastes fantastic! Or at least I really love it and that’s all that counts. The proportions were spot on.
I first mixed together the onion, jalepeno, cilantro, lime juice, salt and coriander, and muddled them, which I had read about on another site as a good way to integrate the flavors. I then mashed in the avocados and stirred it all together.
It came out so good I had to force myself to put it away. Thanks!
★★★★★
Kate
Wonderful, Rachel!
Michelle Boyero
I love tomato and garlic in mine. By adding a small amount of garlic it doesn’t make it overwhelming. For the tomatoes, removing all seeds and then chopping you eliminate it being watery.
★★★★★
Kate
I’m glad you like it and able to make it your own!
Andrea
How many servings is this?
Kate
This recipe is roughly 8 servings! The nutritional information is below the notes of the recipe.
James
Made this guac a couple times, turned out amazing. Figured I’d leave a comment since I’m bout to make it for 4th of July cookout! Thanks very much
★★★★★
Kate
You’re welcome! Thank you for your comment and review.
Sheena
This is an outstanding recipe! I’ve tried many recipes from this blog and all of them have been absolutely wonderful. You are a fantastic and very creative cook, and I can’t wait to try more of your recipes!
★★★★★
Kate
I’m happy to hear you are loving the recipes, Sheena! Thanks for your review.
n. h.
I always made my guacamole much different, but I will from now on only make this recipe! delicious!
★★★★★
Kate
Thank you for sharing!
Liana Alexandra
just amazing guac, first time without tomato and garlic and it was delicious! all my friends loved it <3 thanks
★★★★★
Kate
You’re welcome, Liana!
joanna cavalcante
Loved the recipe but mine seemed to be a bit watery?
★★★★★
Kate
I’m sorry to hear that! Did you measure the lime juice and keep any of the guacamole chunks?
joanna cavalcante
I sure did! I was thinking the avocado was too soft?
★★★★★
Anu
Wow! This is my go-to recipe from now on because it’s so simple and does away with the tomatoes and garlic, which I’m not a big fan of.
★★★★★
Kate
Thank you for sharing!
Vytas
Excellent, simple, and quick. Your extra comments (onions, coriander, and lime ratio) really helped me understand more & made it soecial!
★★★★★
Kate
I’m happy you loved it! Thank you for your review, Vytas.
Vikki
Sous chef friend once told me secret to avoid avocados browning is to stick the seed of avocado in with the mixture you’re keeping it. Even if you freeze the avocado it lessens browning/oxidation. That said of course you need to take it out when you serve the guacamole.
Jack Dolan
Tried out this recipe tonight to accompany some home made burritos. Absolutely delicious! This is now my forever go to guacamole recipe. Thank you!
★★★★★