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!
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!
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!
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.
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!
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!
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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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 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:
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 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!)
Oi! Dozer! Where’s your party spirit??!!!
Kris says
This was the best. Since I made it my family of 3 requested it again and again so now I double the paste mixture and keep in fridge. That way I just take a spoon of it and mix with 1 medium avocado on demand 🙂
CharlieGirlSays says
I just made, and devoured this recipe at the time of this post! The BEST I’ve ever had! I doubled the recipe but only used 1/4 lime as I didn’t want it to be too sour, and to also allow the avocado to still be the star. Thank you!
Sameera Sheikh says
Hi Nagi, I will be making this for a large group of about 40 for a party. Can I use a food processor. Will that detract from the flavour. Or maybe you have a better solution. Thank you
Shirley | Maggie's Oven Services says
Was about time someone showed how to actually make guacamole and not adding up irrelevant pretentious “touch”… Thanks for this one, 5/5!
Nagi says
Ba ha ha! Some things should be left classic, I totally agree! 🙂 N xx
Nagi says
Happy New Year Kathy! I hope you got a stack of Mexican recipes from her, you lucky thing! N xx
Carlos At Spoonabilities says
I can eat avocado, guacamole, and anything with avocado every day. The tip about making the pepper and the onion is a genius and makes a lot of sense. Happy new Year!
Nagi says
HAPPY NEW YEAR to you too Carlos! Here’s to an amazing 2017! 🙂 N xx
Debbie says
Nice call, Thomasina Miers lived and worked in Mexico and has some great recipes. Her guacamole is my favourite, although normally I’m not a fan of avocado I do like this dip, for me the key is ripeness and the balance of lime and salt. I love the dog photos.
Nagi says
I have great respect for her 🙂 I borrowed her cookbook from the library and made a handful of the recipes, I was really impressed! I am determined to get to her restaurant the next time I am in the UK!
Eha says
NAGI!!! You said Dozer did not have to wear any more silly hats this season! You did! Since Vicki ex San Miguel de Allende has commented, I would not even dare give my ignorant opinion tho’ guacamole has regularly been on the menu since you were a small kid. Have copied it down and put it in the kitchen file: sadly we are getting imported Mexican avocadoes, usually a blotchy brown colour and inedible taste at the moment . . . I have patience and I shall wait 🙂 !
Nagi says
I know I know I am SO CRUEL!!!! HAPPY NEW YEAR EHA! Sending big virtual hugs! N xx
Leah says
Hi Nagi! Happy New Year to you and The Dozer Dog 😉
Thanks for this recipe, it is one of 3 dips I’ll be making on the ‘eve to enjoy at work. I’m wondering if it would be a good idea to prep it at home, and then take it to work and mix there? Or is the flavour better if it sits a while before enjoying?
All the Best Nagi, you deserve it…and Thanks for all the recipes this year! Looking forward to the next year of YUM! 🙂
Nagi says
Happy New Year to you too Leah! I have make ahead prep notes in the recipe 🙂 DEFINITELY best to make it as close as you can to serving. For parties, I make the paste ahead then just mash in the avocado just before serving. Cheers to 2017!!!
Leah says
I took your advice…and it really WAS amazing! I say “was” because it lasted all of 20 minutes! 😀 😀
This is my go-to for guac now…and as I didn’t pass the recipe around, I gave your website address instead.
Hoping 2017 is a crazy-busy year for your recipetin!
Nagi says
WOO HOO! I’m so happy to hear that Leah, thanks so much for letting me know! N xx
Marisa Franca @ All Our Way says
Thank you! Thank you! Thank you! I am a total failure with guacamole. Oh! It’s edible, but that’s about all I can say for it. Both my sons make fantastic guacamole. I put the same ingredients in that they do, Bleh!! I am following your recipe — I am soooo grateful. Did I thank you?? Happy New Year! Hugs!!
Nagi says
Ba! I refuse to believe that! 🙂 HAPPY NEW YEAR Marisa! Sending big hugs! N xx
Sherry B says
The happiest of New Years to you, Nagi, and to Dozer too!
I’ll definitely try this “paste first” version very soon. We are avocado lovers–toast and a “dippy egg” with hot sauce, anyone?
Nagi says
Oooh YES!!! What a way to start a day! HAPPY NEW YEAR to you too Sherry! N xx
Victoria of Flavors of the Sun says
Very good recipe. Authentic. I will say that most of the Mexican cooks I work with prefer serrano chiles to jalapeños, but it could be regional. Thanks for sharing and wishing you and Dozer the best of 2017!
Nagi says
Thanks so much for that tip Victoria! HAPPY NEW YEAR to you too! N xx
Marlene says
As a Californian I am a guacamole fan for sure. Off to buy a bunch of avocados today so they ripen by Sunday, when I will make this recipe for the family, all of whom are guacamole afficianados. They are excited!
Nagi says
Ooh as a Californian, you have a high bar!!
Sabrina says
This has to be the best guac recipe I’ve ever seen, Nagi! I’m definitely trying this!!
Nagi says
Aww, thanks Sabrina! HAPPY NEW YEAR! N xx
Susan says
I like knowing that there is a better way to make guacamole. I love avocados, but have never much liked guacamole (my husband doesn’t like it, either). I will save this recipe in case I ever have need to make guacamole. BTW, there is a variety of avocado with smooth, light green skin, that is huge and has a wonderful buttery flavor. My next door neighbors growing up had a tree, and I was always thrilled on the rare occasions when they gave us one of those avocados.
Nagi says
Shepard avocados! They are amazing, I love them!! Ever thought about planting your own? 🙂 I know an avocado farmer who could share some tips!! N x
Bron says
Would Shepard avocados be ok for this recipe? Australia has a shortage of Hass at the moment 🙁
Nagi says
I know!! It’s such a bummer! It does work really well with shepard was long as it’s very ripe, but there’s no denying hass is creamier so it’s better for guac 🙂 HOWEVER I definitely make this with shepard when hass is out of season!
Bron says
Perfect! Thanks so much! I’ll also planning on using your mexican pulled pork and salsa recipes, can’t wait to try them all out 🙂
Susan says
I never knew they had a name. I’d love to have a tree, but I couldn’t eat that many avocados, and I don’t think the tree would do well here. I currently live in the desert – not avocado habitat – and plan to stay here for the rest of my life. If something changes, I’ll let you know so I can get the info on your farmer!
Henry Kurzynski says
I’d like to offer my 2 cents to the recipe , “char” the peppers, onion, & tomatoes! I believe this adds so much to all Mexican recipes. We took a cooking class in Mexico a couple of years ago, the instructor suggested that we char vegetables. It gives everything a smokey, earthly flavor.
I’m an avid follower, love everything you present.
Nagi says
Oooh YESSS!!! I agree, everything charred it so Mexican! 🙂 N xx
Janet says
I will definitely try this recipe for my New Year’s Eve gathering – I adore guacamole. Just for a little tip, if you take the pit from the avocado and place it in your guacamole, it prevents the guacamole from turning brown…it’s worked for me.
Happy New Year and thank you for all the great recipes you share with your friends in Canada as well!
Nagi says
HAPPY NEW YEAR to you too Janet! I look forward to sharing more in 2017! N xx
Kelly says
Very, very good! I’ve mad guac before but it was never this good! I didn’t use any pepper spray and it was still delicious!
Thanks for another winner, Nagi!
Nagi says
I’m so glad you enjoyed it Kelly, thank you for letting me know! N x
Kerry Whitby says
Hi Nagi
I stumbled across your website whilst trawling the net for a good chow mein recipe – yours is fab by the way, I too now have a Charlie in the fridge. About avocados – what’s your best advice on how to choose them? I end up with really squishy ones or hand grenade types! Is there a way to ripen hard ones at home?
Thanks so much – Kerry, South West France
Nagi | RecipeTin says
Hi Kerry, all the way from Sydney Australia! Yes there is a trick to ripen avocados – put them in brown paper bags! Leave it in a warmish place and they will ripen much faster. If the grocery store only has overripe or hard ones, I always go for hard and ripen them myself. So glad you enjoy Charlie! Isn’t “he” the best” ? 😉
MChard says
Could you just microplane the onion and chili?
Nagi | RecipeTin says
You know what? You COULD!! What a great idea!
MChard says
Haha, I don’t have and have never used a mortar and pestle, so I work with what I have. I’ve always imagined the mortar and pestle being a bear to get clean. I’ve microplaned onion before and know it makes a very fine almost juice, but wondered if the mortar and pestle might get it finer. My little one LOVES guacamole, but I always make it without the onion because I didn’t think he’d like the chunks of it; hadn’t thought about using the microplane. Thanks!