The secret to the BEST guacamole is to start with an onion, coriander/cilantro, chilli paste. It’s how it’s made in Mexico, the traditional way.Â
First timers can never pick why this guacamole recipe tastes so good. They just know it’s way better than the usual!
Guacamole – the bottom line
- What is a good guacamole recipe? The best guacamole starts with a base of mashed up onion, coriander/cilantro and jalapeño before adding avocado and lime juice.  This is how it’s made in Mexico and restaurants – it provides an extra flavour base!
- What are the ingredients for guacamole? Avocado, coriander/cilantro, onion, chilli, lime and salt. Optional extras: tomato, cumin powder, garlic.
- What’s a traditional guacamole? Guacamole varies between regions and restaurants in Mexico. However, the one thing I can tell you for sure is that real guacamole does not have sour cream or cream cheese in it! It usually does not have tomato in it, and it’s usually just made with avocado, coriander/cilantro, onion, chilli, lime and salt.
- How do you make guacamole? Mash the onion, coriander/cilantro and chilli first, then mash in the avocado. Stir through lime juice and salt to taste!
- How long does guacamole last? How can you stop it from browning? It will keep for up to 2 days without going brown if stored as follows: Place in an airtight container. Bang to remove all air bubbles, smooth surface. Cover with thin layer of oil or warm water, cover and refrigerate. To serve, pour off liquid, give it a good stir and a fresh spritz of lime if needed.
- What can you eat guacamole with? Corn chips is the most common! Also tortillas, vegetable sticks, crackers. It’s also a firm favourite to serve alongside most Mexican dishes – as a dip or dollop for burritos, enchiladas, tacos, nachos, fajitas!
A really great Guacamole recipe
Anyone who has visited Mexico or been to an authentic Mexican restaurant will agree that there is guacamole…then there are really great guacamoles.
For most of my life, I was making it like much of the world: mashing up avocado, stirring through jalapeño, coriander/cilantro, lime juice and salt. Throw in some diced tomato if I felt like it and sometimes even some sour cream.
But after visiting Mexico, watching it actually be made, I discovered the secret to a truly great traditional guacamole:
Start by making a paste with garlic, onion and jalapeño or Serrano chilli.
It won’t taste oniony, it just gives it an extra flavour edge that mixes all the way through the guacamole.
No mortar and pestle? No worries – just use a fork!
How to make a traditional guacamole
It starts with a paste made with onion, coriander, jalapeño or serrano chillies and salt. Grind it up in a mortar and pestle (in Mexico, it is called a molcajete) or on a cutting board using a fork. And this simple paste is the foundation of a guacamole that will have your friends begging you for the recipe. 🙂
After that, it’s as simple as mashing in the avocado and stirring in lime juice to taste!
What goes in Guacamole
Here’s all you need: ripe avocados, coriander/cilantro, red onions, jalapeño or Serrano chilli, lime and salt. Popular optional extras include: garlic, tomato, cumin powder.
How to stop guacamole from going brown
Avocado goes brown when it is in contact with air. So to stop it from browning, do as follows: pour into airtight container. Bang to remove air bubbles, smooth surface. Cover with a thin layer of olive oil or warm water. Avocado is so dense, it will not absorb it. Stays green for 2 whole days in the fridge!!
To serve, pour off liquid, give it a good stir. Add a fresh spritz of lime if needed then serve!
Is avocado good for you?
YES – in moderation! Avocado are packed full of vitamins, minerals, fiber and healthy fats! One of the few natural produce that contains a substantial amount of monounsaturated fatty acids which are good fats known to lower cholesterol and promote heart health.
With almost 20 vitamins and minerals, their potential health benefits include improving digestion, good for your heart, lower cholesterol, decrease risk of depression, and protection against cancer.
Avocado is also good for weight loss because it’s high in fibre and (good!) fats which will keep you feeling full for longer. You’re far better off loading up a salad with avocado than cheese, or smushing avocado on your morning toast than peanut butter! But because they are 77% fat, they do need to be eaten in moderation.
Flavour variations
There are plenty of flavour variation options – . Don’t let anyone tell you what you should or shouldn’t put in your guac – make it the way you want! Here are some suggestions:
- Garlic – add a small clove when mashing the onion;
- Cumin – add a small pinch or two, just a hint of extra flavour;
- Tomato – stir through diced tomato and stir through. (To chop the tomato, halve and remove watery centre then chop, see my Bruschetta video if you want a quick tutorial)
- Coriander / cilantro substitute – use chives instead! It’s terrific!
- Avocado Hummus – For all those times when you can’t decide whether to make hummus or guacamole, OR when avocado is extortionately expensive!!
- Chunky or smooth – I like mine on the chunky side usually but it depends on who I’m serving. To be honest, smoother looks better when serving at a gathering. But for day to day purposes, I make it lumpier 🙂 In Mexico, it’s served on the chunkier side.
- Sour cream and cream cheese – these are a no go zone for me because they dilute the flavour of the avocado. I’d rather make Avocado Hummus! But if it’s what you like, feel free to stir it in!
Guacamole is definitely one of those recipes that you should make your own so don’t let anyone tell you what you should or should not do when making your Guacamole. The only thing I hope you do try is the onion mashing technique because I promise it adds an extra element of “wow” to your guacamole! It won’t taste oniony and no one can ever put their finger on why it taste so good, they just know it does! – Nagi x
Guacamole recipe
Watch how to make it
Guacamole recipe video:
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Guacamole
Ingredients
- 2 tbsp finely chopped white onion (or red, brown or yellow)
- 1 tbsp finely chopped jalapeno or serrano chilli (or other chilli of choice) (adjust to taste)
- 1/2 tsp salt , plus more to taste
- 1/4 cup roughly chopped coriander/cilantro leaves
- 2 medium avocados (or 1 very large one) (Note 1)
- Lime juice , to taste (I use 1/4 - 1/2 lime)
- Optional: 1-2 ripe tomatoes , peeled, deseeded and chopped
Instructions
- Place the onion, jalapeño, salt and half the coriander on a cutting board and use a fork to mash until juicy. OR do this in a mortar and pestle - grind into a paste.
- Scrape into a bowl, add avocado and remaining coriander, and mash to desired consistency.
- Do a taste test then adjust to your taste: salt, lime juice for sour, more chilli for spiciness.
- If using tomatoes, stir through.
- Serve with corn chips!
Recipe Notes:
PREPARING AHEAD: What I do is make batches of the paste and have the coriander and lime chopped and ready to go. Then just before serving, I cut the avocados and make the guacamole - it's very quick and there are always people willing to pitch in! 3. Coriander/cilantro: In the video, I ground up all the coriander into the paste rather than stirring half in later. It doesn't make a huge difference to flavour, it's up to you which way you prefer. 4. Source: Recipe originally adapted from a recipe by Thomasina Miers but since updated to a recipe from a cookbook I purchased in Oaxaca, Mexico, called "Truly Mexican" by Roberto Santibanez. My current bible for Mexican cooking. 🙂 Both use the same technique of an onion paste, but called for slightly different quantities and I prefer the Truly Mexican version. 5. Nutrition per servings.
Nutrition Information:
Recipe originally published 2014, updated December 2016 and 2019.
Life of Dozer
Trying to get him into the spirit of New Years’ Eve! (Err….and yes, if you are looking closely you might notice the sparkly confetti is actually in the shape of Christmas trees. It’s all I have!)
Oi! Dozer! Where’s your party spirit??!!!
Delicious! I hadn’t thought to make the paste ahead before. So much easier!
This is hands down the best recipe of guacamole I have ever made! Thank you so much, I think i will never make it another way !
extra tip leave the avocado nuts in the guacomole for extra long green looks.
looks like a good recipy. gone stick whit my one but i may try grinding the union and garlic first 🙂
Really good!
Thanks so much Amy!
Holy guacamole! It’s almost unbelieveable how easy this guac recipe is, and how amazing the flavour is! I had almost given up trying to mach guac at home – it never tasted or looked right. But now. Oh now. Now I can make guacamole whenever I want, and it will taste amazing, thanks to this wonderful yet simple recipe. Thank you Nagi!
Made this – so yum! x
Thanks so much Kimmi!
Thinking about you all in Australia. Heartbreaking to see the devastation that has caused loss of life and destruction. Stay safe Nagi andDozer. Olive. X
Thanks so much Olive – N x
Hi Nagi, I hope everything is ok with you and Dozer. Sending all my best thoughts and wishes…and praying hard for rain for Australia, her people, and her creatures.
Lots of love and prayers from Canada Nagi.
Nagi, sending prayers (and wishes for rain!) to you and your fellow Australians.
Nagi, I’ve been very concerned about you and your family. I hope you are safe.
Nagi, hope you, Dozer, and all of your family are safe.
Happy New Year!
The best guacamole I’ve made. I used garlic chives as a non-lover of coriander and also had no lime so I used lemon juice. Guests think I’m a genius, thank you Nagi!
I’m so glad it worked out for you Sue!
Gracias por este año de tan ricas recetas.
Me han gustado mucho.
Dios bendiga su vida.
Happy New Year
Happy New year’s 🤩