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4.8 from 18 votes

Guacamole Recipe

This Guacamole recipe is easy to make at home and tastes like it came from a restaurant. All you need is a few fresh ingredients to get started!

Prep Time
10 mins
Total Time
10 mins
Servings: 6
Calories: 169 kcal
Course: Side Dish
Cuisine: Mexican

Ingredients

  • 3 large ripe avocados (about 6 to 8 oz. each)
  • 2 to 3 tablespoons lime juice , freshly squeezed
  • ½ to ¾ teaspoon fine salt , to taste
  • 1 garlic clove , minced (optional)
  • ½ cup red onion , finely diced
  • ¼ cup fresh cilantro , finely chopped
  • 1 Jalapeño , finely chopped (white pith and seeds removed for a milder flavor)

Instructions

    Cup of Yum
  1. Cut the avocados in half and carefully remove the pit. Use a large spoon to scoop the avocado flesh out of the shell, then add it to a large bowl. Mash the avocado with a fork until it looks relatively smooth.
  2. Add in 2 tablespoons of lime juice, along with ½ teaspoon of salt, and garlic, if using, red onion, cilantro, and jalapeno. Continue to mash and stir the ingredients together. Taste the mixture and add another tablespoon of lime juice or an extra ¼ teaspoon of salt to boost the flavor. (My go-to ratio is 1 tablespoon of lime juice plus ¼ teaspoon of fine sea salt per large avocado used, but this may vary based on your taste buds and the type of salt used.)
  3. Serve the guacamole right away, or store it in an airtight container in the fridge for up to 72 hours. (See tips to prevent browning in the full post.)

Notes

  • Nutrition information is for 1/6 of this recipe. (Or roughly a 1/3 cup of guacamole, assuming you get 2 cups total from this recipe.) This information is automatically calculated and is just an estimate, not a guarantee.
  • Safety Tip: When chopping fresh jalapenos, take care to touch them as little as possible so that the juice doesn't burn your skin. Don't touch your eyes after cutting it! Wear gloves to be on the safe side, because fresh jalapeno juice can burn your skin even hours later. (Trust me, I've been there while writing cookbooks!)
  • Variations: You can add a 1/4 teaspoon of ground cumin for more of a taco dip flavor, or add a pinch of cayenne pepper for extra spice. For a chunkier dip, add diced tomatoes.
  • Update Note: This recipe was updated in January 2024 to make a larger batch. If you prefer the original, you can find that here.

Nutrition Information

Calories 169kcal (8%) Carbohydrates 11g (4%) Protein 2g (4%) Fat 15g (23%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 10g Sodium 202mg (8%) Potassium 524mg (15%) Fiber 7g (28%) Sugar 1g (2%) Vitamin A 220IU (4%) Vitamin C 16mg (18%) Calcium 18mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 169

% Daily Value*

Calories 169kcal 8%
Carbohydrates 11g 4%
Protein 2g 4%
Fat 15g 23%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 10g 50%
Sodium 202mg 8%
Potassium 524mg 11%
Fiber 7g 28%
Sugar 1g 2%
Vitamin A 220IU 4%
Vitamin C 16mg 18%
Calcium 18mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.