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Home Dips

Guacamole

By:Nagi
Published:28 Dec '20Updated:3 Jan '21
142 Comments
Recipe v Video v Dozer v

The secret to the best guacamole recipe? Starting with a paste made with coriander/cilantro, chilli and onion. It’s the traditional Mexican way. First timers can never pick why it tastes so good, they just know it is waaaay better than the usual!

Plus, I’m sharing a secret for how to stop guacamole from going brown – it lasts two whole days in the fridge and stays the perfect green colour!

Close up of corn chip being dipped into Guacamole

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 good 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. Because of this, mashing is key here. Nobody wants chunks of raw onion in their guac!

No mortar and pestle? No worries – just use a fork!

Mashing coriander, jalapeno and onion for a guacamole recipe.

Close up of traditional Guacamole

How to make a traditional guacamole

Firstly, make the guacamole flavour base by making a paste using onion, coriander/cilantro, 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!

Avocado in a mortar and pestle being mashed for guacamole.

What goes in Guacamole

Here’s all you need for traditional guacamole: ripe avocados, coriander/cilantro, red onions, jalapeño or Serrano chilli, lime and salt.

Avoid unnecessary fillers such as sour cream and cream cheese. They only dilute flavour.

Popular optional extras include: garlic, tomato, cumin powder. Tomato is not that common in Mexico – I only saw it in touristy areas.

Ingredients for Guacamole

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!

Game changer tip learnt from Claire at Sprinkles & Sprouts!

How to stop guacamole from going brown

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 in a white bowl with corn chips, ready to be eaten

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.

What to eat Guacamole with – other than corn chips!

A big platter of corn chips with a bowl of guacamole is certainly the most classic! Actually, in Mexico, the traditional way is to serve with crispy deep fried tortilla cut into corn chips shapes.

Anything suitable dunking works with Guacamole. Vegetable sticks, crackers, torn up pieces of Lebanese bread or other types of flatbread.

It’s also a firm favourite to serve alongside most Mexican dishes – as a dip or dollop for burritos, enchiladas, tacos, nachos, fajitas!

I really hope you do try this traditional recipe. It adds an extra element of “wow” to your guacamole but won’t taste oniony. 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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Corn chip scooping up guacamole

Guacamole

Author: Nagi
Prep: 10 mins
Total: 10 mins
Appetizer, Dip
Mexican
4.98 from 41 votes
Servings5
Tap or hover to scale
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  • 355
Recipe video above. A really great Guacamole, the way it's made in Mexico and in the best Mexican restaurants around the world! The secret step that makes this so special is making a paste with onion, chilli, coriander/cilantro and salt before adding the avocado. 
Mashing is key to release flavour. And nobody wants raw onion chunks in their guac!

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 ripe tomato , 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:

1. Avocado must be super ripe! 
2. STORAGE: Guacamole is one of those things best made fresh. But I picked up the most AMAZING TIP EVER from this Make Ahead Guacamole from my friend Claire over at Sprinkles and Sprouts. Put in an airtight container, smooth top and cover with thin layer of water OR olive oil. Avo is so dense, the water doesn’t get absorbed at all. Your dip will stay beautifully green for 2 whole days!!! 

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:

Serving: 77gCalories: 130cal (7%)Carbohydrates: 7g (2%)Protein: 1g (2%)Fat: 11g (17%)Saturated Fat: 1g (6%)Sodium: 238mg (10%)Potassium: 389mg (11%)Fiber: 5g (21%)Vitamin A: 115IU (2%)Vitamin C: 8.3mg (10%)Calcium: 10mg (1%)Iron: 0.5mg (3%)
Keywords: Guacamole, guacamole recipe, Traditional guacamole
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

Recipe originally published 2014, updated for housekeeping matters December 2016 and 2020. No change to recipe – I wouldn’t dare!

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!)

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Oi! Dozer! Where’s your party spirit??!!!

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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142 Comments

  1. Adriana Sánchez says

    January 27, 2021 at 3:59 am

    I love that you talked about the real Mexican guacamole, but depending on the region you are is the way the prepared it. My family always uses tomatoes on guacamole and I consider myself real Mexican

    Reply
  2. Alensie Kariange says

    January 24, 2021 at 1:17 am

    5 stars
    Everyday i just learn new recipe and i loved it

    Reply
  3. Gene says

    January 22, 2021 at 12:54 am

    Holy Smokes. I have tried many guacamole recipes, and they came out fine. I thought there was “No way” that grinding up onion, jalepeno, cilantro and salt would make that bid a difference. Well I was very wrong. Probably the Best guacamole I have ever enjoyed. no joke

    Reply
  4. Julie Parkinson says

    January 9, 2021 at 2:08 pm

    My new fave guacamole recipe. I think I got over excited with the salt but still tasted amazing.

    Reply
  5. Molly Pisula says

    January 7, 2021 at 2:49 am

    This guacamole looks absolutely fantastic, and love the trick about keeping it from browning in the fridge. Genius!

    Reply
  6. Sir Jaded says

    November 9, 2020 at 6:43 pm

    A bit of an after-the-fact question – is there anyway to force-ripen the [resolutely firm] Avocados? (outside of three days in a plastic bag with bananas?)

    Reply
    • Nagi says

      November 10, 2020 at 10:22 am

      Hi Sir Jaded, I’ve seen plenty of techniques but none that I would recommend! N x

      Reply
      • Carla says

        December 29, 2020 at 4:19 pm

        Put the avocado in a plastic bag with a banana for 3 days. The ethylene in the banana will ripen the avocado.

        Reply
        • Nagi says

          January 3, 2021 at 7:38 am

          Plastic bag! Maybe that is the key – I’ve tried in paper bag, it didn’t work at all. I will give this a go!! Thanks Carla – N x

          Reply
      • Ana says

        March 1, 2021 at 7:43 pm

        I just leave mine on the fruit bowl with the bananas… ripens in a day or so 🍌🥑

        Reply
        • Shauna says

          May 25, 2021 at 10:46 pm

          Yes me too.

          Reply
  7. Vanessa Chang says

    August 30, 2020 at 4:49 am

    5 stars
    Delicious! I hadn’t thought to make the paste ahead before. So much easier!

    Reply
  8. Vanouille says

    April 19, 2020 at 7:17 am

    5 stars
    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 !

    Reply
  9. sid visjes says

    February 6, 2020 at 5:05 am

    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 🙂

    Reply
  10. Amy Morgan says

    January 26, 2020 at 1:28 pm

    5 stars
    Really good!

    Reply
    • Nagi says

      January 28, 2020 at 11:49 am

      Thanks so much Amy!

      Reply
  11. Bex says

    January 20, 2020 at 11:13 am

    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!

    Reply
  12. Kimmi says

    January 17, 2020 at 2:04 pm

    Made this – so yum! x

    Reply
    • Nagi says

      January 17, 2020 at 3:14 pm

      Thanks so much Kimmi!

      Reply
  13. Olive says

    January 8, 2020 at 6:52 pm

    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

    Reply
    • Nagi says

      January 9, 2020 at 7:27 am

      Thanks so much Olive – N x

      Reply
  14. Leah says

    January 6, 2020 at 5:02 pm

    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.

    Reply
  15. Mary Ann Rollano says

    January 6, 2020 at 10:05 am

    5 stars
    Nagi, sending prayers (and wishes for rain!) to you and your fellow Australians.

    Reply
  16. Sherry says

    January 6, 2020 at 9:34 am

    Nagi, I’ve been very concerned about you and your family. I hope you are safe.

    Reply
  17. Rozanne says

    January 5, 2020 at 2:39 am

    Nagi, hope you, Dozer, and all of your family are safe.
    Happy New Year!

    Reply
  18. Sue Dalitz says

    January 3, 2020 at 2:20 pm

    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!

    Reply
    • Nagi says

      January 4, 2020 at 5:26 pm

      I’m so glad it worked out for you Sue!

      Reply
  19. Toyita says

    January 2, 2020 at 11:00 am

    Gracias por este año de tan ricas recetas.
    Me han gustado mucho.
    Dios bendiga su vida.
    Happy New Year

    Reply
  20. Marjan says

    January 1, 2020 at 1:02 am

    Happy New year’s 🤩

    Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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