Easy Guacamole

This easy guacamole is simple as heck and embraces a minimalistic philosophy with its authentic Tex-Mex approach that keeps ingredients to the essentials. Quick. Healthy. And the real deal.

A person mashing avocado into a bowl of easy guacamole on a table with salt, avocado, cilantro, lime, and chiles.

Everyone seems to have an opinion about what belong—and doesn’t belong—in guacamole. We’re not saying this is the only guacamole recipe, nor are we saying it’s the definitive guacamole recipe. We’re simply saying we respect this simple concoction for being perfectly satisfying despite—or perhaps because—it contains no chili powder, no tomatoes, no pomegranate seeds, no other extraneous ingredients that, to many of us, just don’t belong.–Renee Schettler Rossi

Easy Guacamole

  • Quick Glance
  • (1)
  • 15 M
  • 15 M
  • Makes 24 (2-tbsp) servings | 3 cups
5/5 - 1 reviews
Print RecipeBuy the United Tastes of Texas cookbook

Want it? Click it.


Email Grocery List

Ingredients sent!

Send Grocery List

Email the grocery list for this recipe to:

Is required
Sign me up for your or newsletter, too!
Is required


Scoop the avocado out of its peel and into a large bowl. Grab a fork and mash until the avocado is still sorta chunky. (At this point, you want the consistency to be a little chunkier than your desired final consistency since there’s still some more stirring to be done.)

Stir in the lime juice, onion, salt, garlic, and, if desired, cilantro and jalapeño and mix until it’s as chunky or as smooth as you fancy. Serve right away or cover the bowl with plastic wrap and refrigerate for up to 4 hours to allow the flavors to meld, being careful to press the wrap directly against the entire surface of the guacamole to prevent browning. Originally published May 5, 2016.

Print RecipeBuy the United Tastes of Texas cookbook

Want it? Click it.

    Recipe Testers Reviews

    This guacamole is such an easy and forgiving recipe—it's really hard to mess it up! This is a great recipe on its own but it's also a wonderful base to build off, if you desire.

    I only needed 1 lime to get 2 tablespoons lime juice but definitely have 2 limes on hand when preparing this recipe. So often limes can be very stingy with the amount of juice they give you! If you're lucky to have a lime leftover, slice it into wedges and serve alongside the guacamole and whatever else you're having. Depending on what I have on hand, I'd add chopped cilantro, minced jalapeño, cumin, black pepper, or chopped tomatoes. Serve with tacos, fajitas, beans and rice, tortilla soup—you name it. I might eat it out of the bowl with a spoon! I used yellow onion since I didn't have red on hand. I didn't use cilantro because I didn't have it on hand.

    This is a lovely, basic, and, yes, easy guacamole recipe that could be made precisely as written or further adorned as desired. My personal guacamole taste runs to the simple and the chunky, so this worked well for me. Some like it smoother, so this could be smashed and mashed further.

    I have used lemons, a combination of lemon and lime, shallots, white onion, green onion, more garlic, less garlic, no garlic, tomatoes seeded or unseeded, sun-dried tomatoes, hot sauce, cilantro, no cilantro, jalapeños, serranos, poblanos, chipotle peppers, tomatillos, and many other seasonings including black pepper, cayenne, cumin, oregano, pepitas, or cheese. So use this as a definitive recipe, or as a jumping-off point—it’s quick and easy and actually can be kept beyond the “eat immediately” directive here.

    To keep it fresh-looking and to prevent browning, place into a bowl and top the surface of the guacamole with plastic wrap—the actual surface! This only works if the plastic wrap touches the guacamole and no air can get in, i.e., the plastic wrap cannot simply be placed tightly across the top of the bowl. And enjoy, whether as a condiment, dip with chips, or on a spoon!

    We just love guacamole! And this easy guacamole recipe is delicious. Super easy, fast, and delicious. I did add some cilantro—about 1/4 cup, finely chopped. I like the earthy freshness it adds. We like things a little spicy in our house, so I also added a sprinkle of cayenne powder to turn up the heat a bit. YUM.

    Easy is really the right word to describe this guacamole recipe. All it takes is a little bit of chopping and mashing and after 10 minutes or so (or less if you have little helpers) you're left with a delicious bowl of homemade guacamole.

    I added 1/4 cup chopped cilantro, but honestly it didn't taste a whole lot different than without cilantro. If you have some cilantro on hand, add it in, otherwise it is also fine without.

    I usually include diced jalapeño pepper and chopped tomatoes in my guacamole recipe. I was a little concerned about this much simpler version, but my tasters and I were quickly won over. I did add 2 tablespoons chopped cilantro. While the guacamole is quite good without it, the cilantro definitely elevates the dish.

    I made the guacamole in the morning, covered the bowl with plastic wrap (making sure it came in contact with the guacamole to prevent air from affecting the color), and served the guacamole with tortilla chips about 5 hours later. The color was perfect and the flavors had a chance to nicely meld. I know the recipe states to serve immediately, but letting it sit in the refrigerator for a few hours definitely produces better flavor.

    Such an easy and simple recipe to introduce people to the heaven that is homemade freshly made guacamole. It's a great starting point for people who can later experiment with hot peppers, fruit, and other variations while having a solid base. I have been known to eat a whole bowl of this in a day.

    Simple and easy with good ingredients. There are so many recipes out there for guacamole that include peppers and spice, and for someone with a pepper allergy, this recipe is perfect. If you don't have a pepper allergy, you can always add them in if you want but this is a great on it's own. We found it creamy, delicious, fast, and super easy to make.

    When it was done we added 2 generous tablespoons cilantro to half and left the other half plain. Again, if you like cilantro, add it, but it was good for us either way.

    By keeping it simple, prep time was reduced and the final product was a fresh-tasting guacamole without a lot of unnecessary frills. If you have extra avocados you need to use, there isn't a need to run out for ingredients. Most likely, you will have everything you need at home.

    I tried it both without and with cilantro. I'm someone who likes cilantro, so I liked the guacamole better with it. That being said, I would have been perfectly happy eating it without the cilantro. I prepped my onion and lime before cutting up the avocado. I also added the lime juice while I was mashing the avocado.

    Guacamole is one of those recipes that everyone should have their own version of. I've found my personal guacamole nirvana and it's different than this recipe but that doesn't mean this one won't be perfection for someone else. The garlic was very present, and I am staunchly anti-garlic when it comes to guacamole. I think it was the lack of other ingredients that made the garlic so prominent. The tasters all loved it, even before I tossed in a handful of chopped cilantro (couldn't resist)!

    A simple recipe for guacamole that comes together quickly. The only thing that might take some time is ripening the avocados for a few days after purchase. I found some ripe ones in the grocery store and purchased 5 for the recipe. Unfortunately one was overripe and completely brown. Luck of the draw, I suppose. I didn't scale down due to this, however.

    I grated the garlic on a Microplane so that it could be well incorporated into the mixture. Once everything was combined I tasted for seasoning and did end up adding about 4 tablespoons chopped cilantro. It's a must-have for me. You can serve immediately or let it sit for about an hour for the flavors to meld a bit.


    #leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.


    1. Mexican culinary expert Diana Kennedy recommends against lime juice in guacamole, preferring the acid in tomatoes instead. I usually sub a couple of tablespoons of pico de gallo and some of the juice from that, which does contain a little lime juice, but also tomato juice. YUM! Otherwise, this recipe is just like mine, and of course, is 5 stars!

    2. Scott…I usually always homemade salsa in the fridge. I smash my avocados and add a couple of spoonfuls of homemade salsa and WALLA! Yummy guac!

    3. I like to go the minimalist route. If I had limited ingredients, how would I get a great outcome.
      This is the way I have made guac from the outset.

      1. How limited are your ingredients, scott? You can make a decent guacamole with just avocado, salt, and a squeeze of lime.

    4. not sure if anyone mentioned this but I like to add a dollop of crema. I used to do the mayo thing but decided crema is better. and please no tomatoes they release too much moisture. eat your tomatoes on the side in salsa lol another tip if you use red onion squeeze the lime over the onions first. gives them a pop of color and softens the bite just a bit

    5. The best guac that I’ve ever made is similar to the recipe above. My only change was that I used scallions (green onions), which adds that nice onion/garlic flavor without overwhelming the guac with too much onion.

      When I’m feelin’ like a walk on the Wild Side, I add blue cheese (Thank you, Nigella!). Heresy, you say? If you like blue cheese, you’ll love it in guacamole.

      1. AnnieN, I LOVE that you use scallions and shall give that a twirl next time I make guacamole. Thank you! As for blue cheese, whatever knocks your socks off, do it! Thanks so much for taking the time to share your tricks. We so appreciate it.

    6. Sounds good but I still make it the way I learned when I moved from NYS to Los Angeles back in the 70s: ripe avocado stirred — not mashed — with a fork to break it up into creamy lumps. Add finely chopped onion and garlic rubbed against a cutting board into a paste. Clean the ribs and seeds from a jalapeño and chop it fine. Remove the leaves from cilantro, chop them coarsely. Even people who taste the soapy notes in cilantro won’t taste it in the leaves. I know; I’m one of ’em! Chop a ripe tomato into small pieces keeping all the juices. Stir it all together with enough lime juice to make you pucker then smooth it out with some mayonnaise.

      If you’ve made some yummy fresh salsa you can add that in place of the tomatoes, chiles, onion & garlic.

      I know the mayo is unconventional and out here it’s fairly heretical but I really think it works to blend the flavors and take the edge off lots of acid and lots of chile. But DO defang the chiles by cleaning away the ribs as well as the seeds. You can taste the fruity notes that way and eat lots more guac!

        1. I used to use mayo in my guac when I lived in the northerly regions. Now that I live in AZ, I don’t. Since the avo’s here are so fresh & much more flavorful, and I think more moist & oily, the mayo isn’t needed. My secret cheat, if I’m in a hurry, is to use grinder garlic salt (shhhh). But always, fresh lime.

    Have something to say?

    Then tell us. Have a picture you'd like to add to your comment? Attach it below. And as always, please take a gander at our comment policy before posting.

    Rate this recipe!

    Have you tried this recipe? Let us know what you think.

    Upload a picture of your dish