Basic Guacamole

No need to buy guacamole at the grocery store when it's this easy to make. It only takes perfectly ripe avocados and a few spices to make it better than what you can buy.

Jump to Recipe (or scroll for photos and riveting information...)
Advertisement - Continue Below
Looking down into a mortar of guacamole with chips near by.

Homemade Guacamole

There truly is no point in ever buying guacamole at a grocery store. First of all, I have never tasted a good store-bought guacamole, but a very close second is that homemade guacamole is so easy to make that you’re really doing yourself a disservice by buying it. All you need are some ripe avocados, a few other ingredients and a bowl or a mortar and pestle for the best and most authentic results. 

All the ingredients for guacamole on a cutting board - avocado, tomato, red onion, lime, cumin, cayenne pepper, salt - some knives, a reamer and a mortar and pestle.

Easy Guacamole Recipe

Having ripe avocados is the trickiest part of making guacamole. You can tell if an avocado is ripe by its skin and how much it resists a gentle squeeze. Learn more about avocados, including how to ripen them quickly and how to cut them, in this cooking school article here. The best bet is to try to plan ahead, buying your avocados a few days before you will need them and allowing them to ripen on your countertop. Once you have your ripe avocados, the other ingredients are few and straightforward. They are also all optional – you choose what goes into your guacamole.

Hands using a reamer to squeeze lime juice into a mortar that has avocado in it. Other ingredients for guacamole nearby.

Mortar and Pestle

I like to use a mortar and pestle for my guacamole for two reasons. First, it smashes the avocado so quickly and easily, but still leaves a few rustic chunks if I want them. Secondly, it makes a fantastic serving dish for the guacamole at the end, giving it that rustic flare. Smash your avocados and then add a little lime juice, salt, cayenne pepper and ground cumin.

Looking down on a mortar with smashed avocado and some spices in it next to a cutting board with chopped tomato, red onion, cilantro and jalapeno pepper.

Other Optional Ingredients in Guacamole

You could stop now and serve your seasoned avocado as guacamole, but it’s fun to add a few other ingredients and it gives the guacamole some color and texture. Red onion, finely diced adds some nice bite. You can soak the onion in a little cold water first to lessen its pungency if you’re not a fan. I also like to add some finely chopped tomato, minced Jalapeño pepper and some chopped cilantro. I love all these ingredients. A simple shortcut could be to add some salsa fresca that you’ve purchased at the store, but do your best to add only the solid ingredients and not the liquid. Adding too much liquid waters down your guacamole, changing the texture.

A hand scooping up guacamole on a tortilla chip from a mortar.

Season to Taste

Of course, you need to season the guacamole to taste. My tip here is to taste it on whatever you are serving it with. If you’re serving the guacamole with a salty tortilla chip, taste it on that chip and then season with salt – you probably won’t need too much. Conversely, if you’re putting the guacamole into a sandwich as a spread, you might need to season it a little more. 

A mortar and pestle with guacamole in the mortar and chips nearby.

How to Store Guacamole

If you’re serving this guacamole at a party, you won’t have to worry about storing it. There will be nothing left over. There never is. However, if you’re making this a little ahead of time and need to store it BEFORE the party, cover the guacamole with a squeeze of lime juice, some thinly sliced lime wedges or press some plastic wrap right down on the surface of the guacamole. These three solutions will help keep the guacamole a lighter green color. Then, just give it a stir before serving.

Featured Recipe Techniques

More about the skills used in this recipe.

Cooking School
How to Cut an Avocado

Avocados are one of those fruit that can be a little mysterious to cut because right in the center is...View Technique

Advertisement - Continue Below

Watch The Recipe Video

Advertisement - Continue Below

Basic Guacamole

  • Prep Time: 25 m
  • Total Time: 25 m
  • Servings:


  • 3 Haas avocadoes halved, seeded and peeled
  • 2 tablespoons fresh lime juice about 1 lime
  • ½ teaspoon salt
  • ¼ to ½ teaspoon ground cumin
  • pinch ground cayenne pepper
  • ¼ cup red onion finely diced, soaked and rinsed
  • ½ Jalapeño pepper seeded and minced (or leave the seeds in for spiciness)
  • ½ cup tomato finely diced
  • 2 tablespoons fresh cilantro chopped


  1. Place the avocado and lime juice into a mortar or a large bowl and mash with a pestle or potato masher or large fork.

  2. Add the salt, cumin and cayenne pepper and mix well.
  3. Stir in the onion, pepper, tomato and cilantro. Season to taste with more salt and lime juice (as needed) and serve with some tortilla chips.

Advertisement - Continue Below
Advertisement - Continue Below
Advertisement - Continue Below

Comments (9)Post a Reply

  1. 5 stars
    This is by far, the BEST guacamole recipe! I doubled the recipe because my family loves it, and we were still wiping the bowl clean! I added a touch more lime juice just because we like that flavor.

    Thanks so much BlueJean Chef!!

  2. 5 stars
    2nd comment: This is my go-to guacamole recipe. My only addition is a few drops of Tabasco Chipotle which adds a little smoky flavor. It has been a hit when I make it.

  3. 5 stars
    I got this recipe originally from a family member who lived in Paraguay back in the early 1970’s it has been a staple in our house ever since and is part of every TEX-MEX dinner we make.

  4. Can the guac be made without cillantro? (I am one of those for whom it tastes like soap, or a musty dish rag!)

    1. Hi Barbara,

      Sure – you can make the guacamole without cilantro. You could go without fresh herbs, or you might try adding some parsley or chopped fresh chives.

  5. 5 stars
    Wonderful and so easy…family loved it! I also loved the tip about soaking red onions in water.

  6. Very good! Even without the coriander ( cilantro). Thought of parsley but too cold and wet in Cape Town to go out and pick!
    My family finished it in no time.
    You are one amazing teacher!
    I tell everyone about The Blue Jean Chef.

Leave a Reply

Your email address will not be published. Required fields are marked *