This traditional guacamole is my go-to for authentic Mexican flavor—simple, bold, and unbelievably good. I start with a base of mashed onion, chili, and cilantro to build a punchy foundation, then fold in creamy avocado and a splash of lime for that irresistible balance of richness and brightness. Whether as a dip or topping, this guac always hits the mark.
Why You’ll Love This Recipe
I love how this guacamole packs so much flavor with just a handful of ingredients. The secret is in the technique—mashing the aromatics into a paste before adding avocado. It makes every bite taste vibrant and seasoned. It’s quick, fresh, and adaptable to any snack or meal.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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2 tablespoons finely chopped white onion (or red, brown, or yellow)
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1 tablespoon finely chopped jalapeño or serrano chili (adjust to taste)
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½ teaspoon salt, plus more to taste
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¼ cup roughly chopped cilantro leaves
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2 medium ripe avocados (or 1 very large)
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Juice of ¼ to ½ lime (to taste)
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Optional: 1 ripe tomato, peeled, deseeded, and chopped
Directions
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On a cutting board or in a mortar and pestle, I mash the onion, chili, salt, and half the cilantro together until juicy and paste-like.
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I transfer the paste to a bowl and add the avocado and remaining cilantro. Then I mash it all together to my desired consistency—chunky or smooth, depending on the mood.
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I taste and adjust the seasoning, adding more salt, lime juice, or chili if needed.
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If using tomato, I gently stir it in last to keep the texture fresh.
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I serve immediately with chips, tacos, or just a spoon!
Servings and timing
This recipe makes 5 servings.
Prep time: 10 minutes
Cooking time: 0 minutes
Total time: 10 minutes
Variations
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Sometimes I swap lime juice for lemon in a pinch.
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I add diced mango or pomegranate for a sweet twist.
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For extra heat, I use serrano or add a pinch of chili flakes.
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If I’m serving a crowd, I double the batch and include tomato for a heartier dip.
storage/reheating
Guacamole is best fresh, but I store leftovers in an airtight container with plastic wrap pressed directly on the surface to reduce browning. It keeps in the fridge for up to 2 days. I give it a stir before serving—no reheating needed.
FAQs
Can I make guacamole ahead of time?
I prefer making it fresh, but if I prep ahead, I press plastic wrap against the surface to minimize browning.
What kind of avocado should I use?
I use ripe Hass avocados—they’re creamy, flavorful, and mash easily.
How do I know when an avocado is ripe?
I gently press near the stem; if it yields slightly, it’s ready. Too firm? Let it sit at room temperature for a day or two.
Can I make it spicier or milder?
Yes! I adjust the amount or type of chili to match how much heat I want.
Do I have to add tomato?
No, I skip it often. But when I do add it, I make sure it’s peeled and deseeded to avoid watering down the dip.
Conclusion
This guacamole is proof that simple ingredients, done right, make unforgettable food. I love how quickly it comes together and how it enhances everything from chips to tacos. It’s fresh, flavorful, and a staple in my kitchen for good reason.
Print
Guacamole
An authentic Mexican-style guacamole made with mashed onion, chili, and cilantro for bold flavor, then folded with creamy avocado and a splash of lime. The key? Mashing the base into a paste to elevate every bite—simple, fresh, and unforgettable.
- Total Time: 10 minutes
- Yield: 5 servings
Ingredients
- 2 tbsp finely chopped white onion (or red, brown, or yellow)
- 1 tbsp finely chopped jalapeño or serrano chili (adjust to taste)
- 1/2 tsp salt, plus more to taste
- 1/4 cup roughly chopped cilantro leaves
- 2 medium ripe avocados (or 1 very large)
- Juice of 1/4 to 1/2 lime (to taste)
- Optional: 1 ripe tomato, peeled, deseeded, and chopped
Instructions
- On a cutting board or using a mortar and pestle, mash together the onion, chili, salt, and half the cilantro until it becomes juicy and paste-like.
- Transfer the paste to a bowl. Add avocado and remaining cilantro. Mash together to your desired consistency—chunky or smooth.
- Taste and adjust seasoning: more salt, lime juice for brightness, or chili for heat.
- Stir in tomato, if using.
- Serve immediately with corn chips or as a topping for tacos, nachos, or bowls.
Notes
- Use ripe avocados that yield slightly to pressure for best texture and flavor.
- Serve immediately to prevent browning, or cover tightly with plastic wrap pressed directly on the surface.
- Try with tortilla chips, on toast, or in burritos.
- Skip the tomato for a more traditional texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dip
- Method: Mashed
- Cuisine: Mexican
- Diet: Vegan
Nutrition
- Serving Size: 1/5 of recipe
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 6g
- Protein: 2g
- Cholesterol: 0mg
