Everyone seems to have an opinion about what ingredients belong—and don’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.–Jessica Dupuy

How do I keep guacamole from turning brown?

Once you’ve smashed and mashed your way to the consistency that you want, letting the guac sit in the fridge for a while will help the flavors to meld. But we all know what happens to avocados when they get exposed to oxygen—they go brown. And fast. A piece of plastic wrap pressed directly against the surface of the guac—not just over the top of the bowl—blocks air from getting to it. If you find that a little bit of brown creeps in, you can just stir it in before serving and no one will be the wiser.

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

Easy Guacamole

5 / 2 votes
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.
David Leite
Servings24 servings
Calories62 kcal
Prep Time15 minutes
Total Time15 minutes


  • 5 medium (about 2 lbs) ripe avocados, halved and pitted
  • 2 tablespoons fresh lime juice, (from about 1 to 2 limes)
  • 1/2 cup diced red or white onion, (about 1/2 medium onion)
  • 3/4 teaspoon kosher salt
  • 1 garlic clove, minced (optional)
  • Up to 1/4 cup finely chopped cilantro leaves, (optional)
  • Finely chopped jalapeño, (optional)


  • 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.
United Tastes Texas Cookbook

Adapted From

United Tastes of Texas

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Serving: 2 tablespoonsCalories: 62 kcalCarbohydrates: 4 gProtein: 1 gFat: 6 gSaturated Fat: 1 gSodium: 49 mgPotassium: 189 mgFiber: 3 gSugar: 1 gVitamin A: 45 IUVitamin C: 4 mgCalcium: 6 mgIron: 1 mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2016 Jessica Dupuy. Photo © 2016 Hélène Dujardin. All rights reserved.

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 of 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’ve 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.

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 easy guacamole is quite good without it, the cilantro definitely elevates the dish.

I made the guacamole in the morning and served it 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’s 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 great on its own. We found it creamy, delicious, fast, and super easy to make.

When it was done we added 2 generous tablespoons of 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 easy 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’ll 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.

Easy 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 perfect 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 easy 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.

About David Leite

David Leite has received three James Beard Awards for his writing as well as for Leite’s Culinaria. His work has appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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  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!

    1. Thanks, Russ. That’s good to know. Love the idea of swapping in some pico!

  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.