The Only Guacamole Recipe You’ll Ever Need

There are a million guacamole recipes out there, but let’s be real—you only need one. This is the guac that never fails: creamy, fresh, balanced, and bold enough to stand on its own without getting weighed down by extras. Once you’ve made it this way, you won’t bother with any other version.

Guacamole
Prep time: 15 minutes
Servings: 6

INGREDIENTS

• 3 ripe Hass avocados
• 1 small lime, zest and juice (about 2 tbsp)
• ¼ cup finely diced red onion (about ½ small onion)
• 1 small jalapeño pepper, seeded and finely minced (seeds removed)
• ¼ cup fresh cilantro, chopped
• ½ teaspoon sea salt (plus more to taste)

DIRECTIONS

1. Prep the avocados: Cut avocados in half, remove pits, and scoop flesh into a medium bowl.
2. Mash: With a fork or potato masher, mash until mostly smooth but still a little chunky (you want texture, not paste).
3. Season & brighten: Add lime juice, lime zest, and salt right away to prevent browning and build the base flavor. Stir gently.
4. Mix in the flavor builders: Fold in onion, jalapeño, and cilantro. Mix just enough to combine—don’t over-stir or it’ll get soupy.
5. Taste & adjust: Add a pinch more salt, lime juice, or heat to balance as needed.
6. Serve immediately with the only tortilla chip recipe you’ll ever need, or as a side.
7. As always, read notes below for tips, suggestions, and storage.

NOTES

• Avocados: Only use ripe Hass avocados—dark skin, slight give when pressed.
• No shortcuts: Skip blenders or food processors. Hand-mashing keeps texture right.
• Hold the garlic: Classic guacamole doesn’t need garlic or sour cream. Simplicity is the secret.
• Tomato: Many recipes call for tomatoes, this is a personal preference. I love a good tomato in my guacamole but when it’s up to me, I leave it out. If you go that route, Roma tomatoes work best (firm, less watery). Always seed before dicing.
• Mango: Certainly not classic, but a fun twist. Add small diced (ripe) mango for a nice balance of sweetness to the bite of the jalapeño.
• Storing: If you must make ahead, press plastic wrap directly on the surface to prevent browning, and refrigerate for up to 12 hours.