Best Guacamole

Whether you serve it as a simple dip, load it on top of your tacos, or smear it on a bun as a burger topping, we can all agree—it’s not a party without Mexico’s most famous dip. I'm obviously a huge fan of a mix-in moment, but for this guacamole recipe, I prefer to keep it simple to really let the star of the show—avocados—shine. Make this as-is for a simple, staple dip you can return to again and again, or use it as a jumping-off point for adding in all your favorite guac must-haves (tomatoes? garlic? pickles?!). Whichever path you take, follow my top tips for perfecting this crowd-pleaser:

How To Make Guacamole

INGREDIENTS

• Avocados: Perfect guacamole starts with perfectly ripe avocados. If your avocados aren’t quite ripe yet, placing unripe avocados in a paper bag with an apple does the trick! Make sure to roll the top of the paper bag closed and keep it at room temperature. They should be noticeably softer in 12 hours.
• Jalapeños: I suggest removing the seeds from your jalapeño if you're not a big heat fan. If you need to tone it down even more, use half of a small jalapeño instead.
• Cilantro: Don't skip the chopped fresh cilantro here! It adds that fresh flavor that guac just isn't the same without. If you're a major cilantro fan, feel free to add a bit more to taste.
• Onion: You can use a white or red onion here—both will work great!
• Lime: I highly suggest using fresh lime juice in your guac. It will not only enhance your flavors and add some brightness, but will help your guacamole stay green as well.
• Kosher Salt: Season to taste here. If the amount of salt isn't enough for you, add some more to taste until you reach your desired amount.
  

STEP-BY-STEP INSTRUCTIONS

I make guacamole all the time not only because I love it, but because it’s so easy to make. In a large bowl, add all of your ingredients: avocados, jalapeños, cilantro (save some for serving), onion, lime juice, and kosher salt. Using a fork (my desired method), mash your avocados to your desired consistency. Then, slowly turn the bowl as you run your fork through the mixture—this will ensure that your guacamole stays chunky.

Keep going until your desired consistency is reached, then give it a taste. If it needs more salt, add a bit more here. Then, garnish with your reserved cilantro.

Once the consistency and flavor is to your liking, serve alongside chips, and get to dipping!

The full list of ingredients and instructions can be found in the recipe below.

Recipe Tips

• Get a smooth texture. I prefer to mash everything together by hand to maintain some chunks, but if you prefer smooth guac, the food processor is perfect. If you'd like to have just a little texture, try pulsing the mixture and check frequently to make sure it's not getting too smooth.
• Prevent it from turning brown. The lime juice will help, but if you're making this in advance, slow down the oxidation process by pressing a layer of plastic wrap directly on top of the guacamole. The goal is to prevent any air from touching the surface of the guac.

Guacamole Variations

Once you get this classic guac down pat, feel free to experiment! Switch out your onion for shallots or scallions, or add in chopped tomatoes and garlic if you prefer more mix-ins. Not a fresh jalapeño fan? Pickled jalapeños are a great alternative. If you want to leave out the peppers entirely, a couple big pinches of crushed red pepper flakes or a couple teaspoons of your favorite hot sauce are perfect ways to give your guac a kick. Want to add a smoky kick? Try out our grilled guacamole.

Storage

If you’d like to make your guac in advance (or are storing leftovers), prevent oxidation and slow down browning by pressing a layer of plastic wrap directly on top of the surface of your guacamole so that no air is touching the dip. Secure with a lid and store in the refrigerator for up to 2 days.