Am I allowed to say this is the ultimate Guacamole Recipe? Because I really think it is, boos! I’ve tried guac after guac, and not a single one ticked all those flavor boxes the way a true Mexican restaurant does. That was until I whipped up this lil’ gem! It’s quick to make, creamy, and absolutely delicious – way more than just mashed avocado with lime juice, cilantro, and salt. This guac has been the star of countless taco nights over the years, and I just know y’all are gonna love it!
This post may contain affiliate links. Read our disclosure policy.
Y’all, my takeout of choice is always Mexican food. There’s just nothing like those spices and flavor combos – pure comfort from south of the border. And lemme tell ya, I never skip out on guacamole. Creamy, refreshing, and light, guac is my kind of condiment. I’m not a fan of most condiments, so don’t come for me!
When I can’t get my takeout fix I whip up my own batch at home, and my go-to easy guacamole recipe comes straight from Shanika Graham-White’s cookbook, Orchids and Sweet Tea: Plant Forward Recipes with Jamaican Flavor and Southern Charm. If that doesn’t tell you how special it is, I don’t know what will! Shanika knows her way around the kitchen like nobody’s business, and this guac is no exception. It’s got the perfect balance of creamy avocados, zesty lemon juice, and just the right kick from those chili peppers. Once you try it, you’ll never go back to plain ol’ guac again!
The Lowdown On This Guacamole Recipe
Cuisine Inspiration: Mexican
Primary Cooking Method: Mashing
Dietary Info: Vegan, Gluten-Free
Key Flavor: Fresh, creamy and a lil’ spicy
Skill Level: Super easy boos!
- Real Simple to Make: Y’all, this guacamole is really, really, REALLY easy to make. You simply toss everything into a bowl (or a molcajete) and mash away. Just the thing for when you need a quick dip in a pinch.
- Packed with Flavor: You don’t need to drown this guac in lime juice to get great flavor. The recipe is naturally packed with taste, thanks to the perfect blend of chili peppers, garlic, and spices. It hits all the right notes!
- Uses Fresh and Simple Ingredients: This authentic guacamole recipe sticks to the basics with fresh, simple ingredients – ripe avocados, a squeeze of lemon juice, and some spices. Nothin’ fancy.
- Customizable to Your Heart’s Content: If you love tomatoes, throw some in. Can’t get enough parsley? Add a handful. You can 100% make it your own!
Ingredients Needed To Make This Guacamole Recipe
- Hass Avocados: Look for avocados that are ripe but still firm to the touch. You want to gently press them and feel a slight give. If they’re too soft and mushy, they’re past their prime.
- Freshly Squeezed Lemon Juice: Fresh is best, boos! None of that store-bought stuff.
- Chili Peppers: Finely chopped for a bit of heat. You can use jalapeños, serranos, or your favorite chili.
- Garlic Powder: Adds a nice, subtle garlicky flavor without overpowering the guac. If you prefer fresh garlic, go ahead and use a clove or two, minced.
- Sea Salt: Finely ground sea salt helps bring out all the flavors. Regular table salt works too if that’s what you have on hand.
- Ground Black Pepper: Just a bit to add some depth and a hint of spice.
- Cayenne Pepper or Red Pepper Flakes: For an extra kick. Use whichever you prefer, or skip it if you don’t like the extra heat.
- Dried Parsley: This is optional, but it adds a nice pop of color to this simple guacamole.
How To Make This Guacamole Recipe
- In a small bowl, use a fork to mash the avocados with the lemon juice, chopped chili peppers (if using), garlic powder, salt, black pepper, and cayenne until creamy and broken down. Leave some small pieces of avocado for that perfect texture.
- If you want, sprinkle a bit of dried parsley on top for a pretty garnish.
Tips For Making The Best simple guacamole
- Buy Avocados Ahead of Time: Don’t wait until the last minute to grab your avocados. Get ‘em a few days early so they’ve got time to ripen up nice.
- Speed Up Ripening: If you’re in a hurry, wrap those unripe avocados in newspaper and leave them out at room temp. They’ll ripen faster, so you’ll be mashing up that guac in no time!
- Mash with a Fork: Skip the fancy gadgets and use a good ol’ fork, a mortar and pestle ( both seasoned, of course), or a molcajete to mash your avocados. This way, you get just the perfect classic guacamole texture with a few chunky bits.
- Taste and Adjust: Don’t be shy boo, give your guac a taste as you go! Add a pinch more salt, a dash of pepper, or another squeeze of lemon until it’s just the way you like it.
Popular Substitutions & Additions
- Tomatoes: Every once in a while I toss in some diced Roma tomatoes for extra freshness. Cherry tomatoes work great too if that’s what you’ve got on hand.
- Cilantro or Other Greens: Adding a handful of chopped cilantro is a must in almost any guacamole recipe. But if cilantro’s not your thing, try some chopped spinach. Greens are good for ya, so why not?
- Hot Sauce: For those who like it spicy, a dash of hot sauce like Tabasco can really kick things up a notch. Just a few drops will do the trick.
- Onions: Finely diced red or white onions add a nice crunch and a bit of sharpness. You can also try some green onions or chives for a milder taste.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
How To Serve classic guacamole
- This guac is a match made in heaven for tacos, y’all. Try it with some OG birria tacos, my favorite jerk shrimp tacos, or even some salmon tacos.
- Dollop this guac on some sizzling fajitas and watch it disappear! It’s perfect with sheet-pan chicken fajitas or sheet-pan steak fajitas. It’s the kinda combo that’ll have you licking your plate clean.
- For some extra flavor, serve this guac alongside a variety of salsas. My favorite is salsa verde, but it could be salsa roja or a tangy tomatillo salsa.
- Nothing beats a simple guacamole with a big ol’ plate of nachos or some delish frito pie. And don’t forget a bowl of tortilla chips – it’s a classic for a reason!
How To Store this homemade guacamole recipe
To keep your guacamole fresh, transfer it to an airtight container. Cover it with plastic wrap and make sure to press the plastic wrap down so it touches the surface of the guac. It will stay fresh in the fridge for about 2 days.
To keep your guac from turning brown, squeeze a bit of extra lemon or lime juice on top before covering it with plastic wrap. My favorite trick? Cover it with a thin layer of olive oil or warm water before sealing it up. Works like a charm every time! And makes the guac last for up to 3 days.
Frequently Asked Questions
What can I do if my guacamole turns brown?
Don’t panic boo! Just scrape off the top layer or give it a good stir. It might not look as pretty, but it’ll still taste great.
Why does my guacamole sometimes taste bitter?
If your guac tastes bitter, it could be the avocados. Occasionally, avocados can have a slightly bitter taste if they’re not perfectly ripe. Adding a bit more lemon or lime juice can help balance out the bitterness.
Can I use lime juice instead of lemon juice in this guacamole recipe?
Of course! Lime juice works just as well. Use whichever you prefer or have on hand.
Favorite Mexican/Tex-Mex Inspired Recipes
- Mexican Corn On The Cob
- Mexican Rice
- Mexican Chicken Pozole Recipe (Pozole Verde)
- The Best Carne Asada Recipe
- Elote Dip
Guacamole
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Ingredients
- 2 medium Hass avocados peeled and pitted
- 1 tbsp freshly squeezed lemon juice
- 1-2 tsp finely chopped chili peppers or to taste
- 1 tsp garlic powder
- 1/2 tsp finely ground sea salt
- 1/2 tsp ground black pepper
- 1/4 tsp cayenne pepper or red pepper flakes
- dried parsley for garnish
Instructions
- In a small bowl, use a fork to mash the avocados with the lemon juice, chopped chili peppers (if using), garlic powder, salt, black pepper, and cayenne until mostly creamy and broken down, leaving some small pieces of avocado. Garnish with parsley, if desired.
- Use immediately or set the guacamole in the fridge, covered with plastic wrap, until ready to use. It will keep for up to 4 days.
Notes
- Buy Avocados Ahead of Time: Don’t wait until the last minute to grab your avocados. Get ‘em a few days early so they’ve got time to ripen up nice.
- Speed Up Ripening: If you’re in a hurry, wrap those unripe avocados in newspaper and leave them out at room temp. They’ll ripen faster, so you’ll be mashing up that guac in no time!
- Mash with a Fork: Skip the fancy gadgets and use a good ol’ fork, a mortar and pestle ( both seasoned, of course), or a molcajete to mash your avocados. This way, you get just the perfect classic guacamole texture with a few chunky bits.
- Taste and Adjust: Don’t be shy boo, give your guac a taste as you go! Add a pinch more salt, a dash of pepper, or another squeeze of lemon until it’s just the way you like it.
pinterest 
facebook 
twitter 
email
Fast, easy and delicious!
Finally a great recipe with NO cilantro – which my family hates! Thanks.
Sorry, but for me, the BEST guacamole has to have Cilantro in it!
Nope. The BEST guacamole has to have Cilantro (NOT parsley!)
Guacamole is one of my absolute favorites! The spicy peppers are definitely packing the heat which takes this dip to the next level!
This really is the best guacamole I’ve ever made at home! It’s perfectly balanced, well seasoned and so creamy and delicious!
This is one of the easiest guacamole recipes that I’ve seen. Love how quickly it is to make it!
Guacamole is one of my favorites, and this is such a simple, flavorful recipe. Can’t go wrong with a big bowl of this guac on the patio!
I LOVE guac, and this recipe is one of the easiest and most delicious to make!