This easy guacamole recipe uses simple ingredients and is bursting with flavor - just like you'd get at your favorite Mexican restaurant!
My favorite part of going to Mexican restaurants is when they make the guacamole fresh at your table. When I make it at home I try to replicate the technique. It's really easy and tastes so much better than the store bought variety.
This recipe was originally published on October 9, 2015. I've updated it with new photos, post text, and a more clearly written recipe.
When you find the perfect avocado, you don't need much else to enjoy it. Guacamole ingredients include a bit of onion, lime juice, cilantro, tomato, and salt and pepper. If you like spice, you probably need a jalapeño or serrano pepper too... but I leave that out when I make this for myself.
I love to make guacamole in my molcajete (the traditional Mexican version of the mortar and pestle), but you can certainly just use a bowl! I included instructions for both methods in the recipe card below. Molcajetes are typically made of volcanic rock or granite and come in a variety of sizes.
Try this guacamole on my Super Easy Ground Beef Tacos.
Recipe notes & tips:
- You know what the trick to finding perfectly ripe avocados is? If you're unsure, flick off that little nub thing that's on top. If you see green underneath, the avocado should be good. If you see brown, don't get it. The avocado should have a little bit of give when you press on it, but you don't want it too mushy either.
- I use this molcajete. If you buy one, it needs to be cured/seasoned before you use it, and I used this molcajete guide from my friends at Chili Pepper Madness that explains how to cure it, maintain it, etc. (don't worry... it's not a lot of work at all!).
- This recipe is very flexible! You can definitely adjust quantities to your liking and leave something out if you're not a fan.
- It's entirely up to you how small/finely you chop the ingredients and how much you mash the avocado! Everyone's tastes vary and there's no right or wrong.
- Sprinkle some cotija cheese on top as a finishing touch if you like.
- I recommend making guacamole just prior to eating it. It doesn't keep too well. If you do need to make it ahead, give this trick to stop guacamole from turning brown a try.
What to serve with guacamole:
This guacamole is perfect served with frozen margaritas (I linked to my friend Isabel's blog and use her recipe whenever Mexican Night happens in my house). Of course I don't have to tell you that guac is wonderful with anything and everything. 🙂 Give me some guac, tortilla chips for dipping, and a margarita, and I am one happy girl.
More delicious Mexican-inspired recipes:
- Mexican Chicken Soup
- Mexican Stuffed Peppers
- Easy Chicken Tortilla Soup
- Mexican Street Corn Pasta Salad
What do you like to include in your homemade guacamole? Questions? Let me know in the comments below! Enjoyed this recipe? I'd love if you shared it with a friend! 🙂
- 2 avocados cut into halves, pitted & peeled or flesh scooped out
- Juice of 1/2 lime
- 1-2 tablespoons cilantro finely chopped
- Salt & pepper to taste
- 1-2 tablespoons onion chopped
- 1 small jalapeño or serrano pepper chopped (optional)
- 1 small tomato chopped
- Prep all ingredients.
- Bowl method: In a bowl, add avocados, lime juice, cilantro, and salt & pepper. Using a fork, mash into desired texture.Gently mix in onions, jalapeño pepper, and tomatoes. Taste and adjust if needed (e.g. add more of a certain ingredient). Serve immediately.
- Molcajete (pestle & mortar) method: add the cilantro, onion, jalapeño pepper, and salt & pepper to the molcajete. Grind it into a smooth paste. Add in the avocados and lime juice and mash them using the pestle (I like mine to be a bit chunky). Stir in the tomatoes (use a spoon). Taste and adjust if needed. Serve immediately.
- This recipe is very flexible! Feel free to throw in another avocado if needed, and all ingredients can be adjusted to taste.
- You can chop the ingredients as small/large as you'd like.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.