You’ll never hear us turn down freshly-made guacamole with crispy, crunchy tortilla chips. This easy guacamole recipe is a classic that’s best made in a Mexican mortar and pestle called a molcajete, but a bowl and a potato masher or fork works fine as well. Just don’t rush to get this recipe on the table too quickly. It takes a while for the avocado to absorb all the flavors you add to it. So if you ever find yourself wondering if your guac is spicy (or salty, or lime-y) enough, wait a few minutes before you add more so that you don’t accidentally overseason it.
If you’re serving it as a dip, try it alongside a bowl of roasted and lightly chunky homemade salsa, pico de gallo when tomatoes are in season, or salsa verde, all of which will add an acidic punch to the spread.
Ingredients
Makes about 3 cups
3
¼
1
1
2
1
¼
Preparation
Smash avocados with a potato masher or fork in a medium bowl or with a molcajete (a Mexican mortar and pestle) until very coarsely mashed. Mix in onion, chile, garlic, lime juice, salt, and ¼ cup cilantro. Taste and add more lime juice, if desired. Top with pepitas (if using) and more cilantro; serve with chips alongside.
Editor’s note: This recipe was originally published in our October 2016 issue. Head this way for more of our best avocado recipes →
Leave a Review
Reviews (32)
Back to TopI made this guacamole for a party, and it was a big hit. A couple of notes: I would recommend pulling back just a hair on the kosher salt if you’re using Morton like me. Also, I removed the Serrano seeds and ended up with basically no heat. Next time, if I want a little more kick, I’ll leave some in. Overall though, flavorful and delicious! Next time I’ll double the batch — it went fast! :)
Amanda
Philadelphia, PA
8/7/2022
Best guac recipe of all time. I make this weekly and the Serrano pepper gives it the perfect kick. Not a kid-friendly recipe though due to the spiciness. Top notch recipe though.
Olya
San Francisco
7/11/2022
Same recipe I use with diced tomatoes added. I use garlic salt and celery salt for the salt ingredient. Very tasty.
Roger Kirk
Dallas, Tx.
7/10/2022
Not very good. I just tried it and it taste flat. It's a just a copycat of receipe found on other website with no originality. And yes, there is such a thing as too much salt for guacamole; 1 tea spoon for 3 avocado is way too much unless you have lost your sense of taste.
Ana Aguilera
Long Beach, CA
5/15/2022
Simple and so good! Whenever I make this for parties, everyone asks "who made the guac?!" I like mine extra lime-y :)
kcla
Los Angeles, CA
2/23/2022
Great classic recipe. Thanks for reminding me how much I love guacamole. Garlic is an essential ingredient which a lot of people leave out. I grind it in a mortar with a little kosher salt so it turns into liquid and subtly permeates the entire dish. Also, to the person who challenged the idea of putting cilantro in guacamole, it is standard in Mexico. I happen to like it and put it in if I have it around, but you don't have to put it in if you don't like it. It's not a deal breaker.
Will Triggs
San Francisco
11/18/2021
Summer and avo season are just knocking at the door in NZ and I can't wait to try this. Always keen to try a new guac. My only comment is that I would dice the avo, by the time it is all stirred together the consistency would be spot on. But then I do like my guac chunky. Thank you.
anniem
New Zealand
10/6/2021
I like to take the jalapeno and put it together with some garlic and salt and mash it up with a mortar and pestle before mixing together. This helps blend the pepper and the juices distribute nicely in the avocado.
Anonymous
New Jersey
7/26/2019
Cook garlic on low heat in olive until is nice and soft. Careful not to burn the garlic. Use kosher salt, this is a great trick for cookies too. The flakes are bigger so you taste it. Fresh ground pepper and cumin to taste. Red peppers can add a bit of color. Diced tomatoes are also great. I often make pico de gallo the day before to mix in.
Anonymous
Anonymous
7/16/2019
Made this recipe just half an hour ago and I think it’s delicious! I was weary about the cilantro but it turned out to really add a nice flavor to the dip. This dip + a salty chip = bliss!
DannyC112
Denton, TX
3/23/2019
Made it this weekend to rave reviews and requests for the recipe. It was a real hit!
Anonymous
San Antonio, TX
2/12/2019
Two problems: 1) no one I know puts either cilantro or pepitas into their guacamole; 2) the best recipe I’ve ever used calls for the addition of a small amount of diced tomato and black pepper along with the other ingredients listed here. Lemon juice can be used in place of lime juice. Just my experience w Tex-Mex after living in the Lone Star state for 42 years.
Anonymous
TX
5/5/2018
Looks great! I will probably make this today. Minus the cilantro. I used to like cilantro until it started appearing on everything but creme brulee. My mom has never liked it -- it tastes like soap to her. Any suggestions as to what will give Mexican food that fresh herbal note besides cilantro would be appreciated.
Anonymous
Central New York
5/5/2018