You won't need another guac recipe after this. This is the BEST ever homemade guacamole. It's easy, full of flavor, and is better than any guac you've ever had.
Many people have told me that they make the best guac. Or that they had the most amazing guacamole at such and such place last week. And while I do believe they had a good guac, I know that I've had better.
The best guacamole recipe is the one I make. And the friends, family, coworkers, etc. who try it all say the same. This is a tried and true recipe that really is the best guacamole you'll ever have.
This recipe is heavily adapted from Joy of Cooking's recipe, especially their method (see below!). I truly credit them for the recipe and the inspiration. I have, however, changed a few things to reflect my personal taste and how I actually make the recipe.
I hope you love this guac as much as I do!
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P.S. This guac is part of my homemade Chipotle series. I knew I wanted to serve guac on my Chipotle bowls, but instead of trying to copycat their recipe like I did with their other ingredients, I decided just to publish my own (better) recipe!
If you're here from the Chipotle series, or just looking for some tasty recipes to serve this guac with, here's some inspo.
Why you'll love this Guacamole
- Perfect balance of flavors & textures - this guac is a little chunky and a little smooth. With grated onion, tomato, and jalapeño for even flavor distribution
- Ready in 5 minutes - not complicated! Whip up this recipe anytime
- Dietary needs - guac is good for you! With healthy avocados and other veg. This guac is, of course, totally vegan, gluten-free, dairy-free, oil-free, and refined sugar free
Ingredient Notes & Substitutions
- Avocados: try your best to time the ripeness of your avocados to the day you'll make the dip. Keep avocados in the fridge for slower ripening, or ripen on the counter to speed it up.
- Tomato: I usually use an on-the-vine tomato, but if you're making this guac as part of my Chipotle series, you'll already be buying romas, so they work great here too
- Yellow Onion: the Joy of Cooking recipe uses white onion, which is a great option,
- but I like yellow because I more often have them on hand.
- Jalapeño: I like the heat of just half a jalapeño. It gives a subtle heat but is not at all spicy. Perfect for a classic guac that everyone will love. Feel free to add even more if you want a truly spicy guac
- Cilantro: half a bunch is perfect here
- Lime: fresh is necessary. No bottled lime juice here.
- Salt: start with ½ teaspoon as called for but feel free to add more. I always end up adding more salt
Pro Tip: leave the fibrous end of your onion intact when removing the skin. It helps keep the onion together when grating.
Step-By-Step Instructions
Step 1. Use a fork to mash the avocados in a medium bowl. Mash to your desired texture - I like to leave some chunks.
Step 2. On the large side of a box grater, grate the ½ onion and tomato. I typically do not include the tomato skin and instead use it to help me grate the entire inside of the tomato. Then switch to the smaller side and grate the ½ jalapeño.
Step 3. Add the grated onion and tomato, lime juice, cilantro, and salt to the bowl with the avocados and mix well.
Step 4. For best flavor, cover and let sit 30 minutes (though in full honesty I almost always skip this step!). Serve with homemade tortilla chips, in layer dip, on burrito bowls, or with your favorite veggies.
Elizabeth's Kitchen Notes
- Box Grater: you absolutely need a box grater for this recipe. The texture of the guac depends on the grated veggies. They are super handy in the kitchen, so if you don't already have one, here's your excuse!
- Grating Tips: I like to keep the fibrous end of the onion intact to help me hold onto it while grating. For the tomato I use the skin to prevent me from grating my fingers - grate all the insides and then feel free to just toss the skin. For the jalapeño, I don't cut it at all before grating, then I use the stem to help me hold
- Salt: I know everyone has different salt preferences, so I start with ½ teaspoon. But I always end up adding more.
- Make ahead: guacamole will always test best made just a few hours before serving
- Storage: this guac will last 2-3 days in the fridge. I highly recommend storing with plastic wrap placed directly on the top of the guac, and then the container's lid on top. I don't find lime juice to be helpful in deterring browning, so I never use it
Recipe Prayer
Thank you God for this guacamole that fuels our bodies. Amen.
More delicious dips
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📖 Recipe
The Best Ever Guacamole
Equipment
Ingredients
- 4 Medium Avocados
- 1 Medium Vine or Roma Tomato
- ½ Jalapeno seeded
- ½ Medium Yellow Onion
- ½ Bunch Cilantro minced
- Juice of ½ Lime
- ½ Teaspoon Salt
Instructions
- Use a fork to mash the avocados in a medium bowl. Mash to your desired texture - I like to leave some chunks.
- On the large side of a box grater, grate the ½ onion and tomato. I typically do not include the tomato skin and instead use it to help me grate the entire inside of the tomato. Then switch to the smaller side and grate the ½ jalapeño.
- Add the grated onion and tomato, lime juice, cilantro, and salt to the bowl with the avocados and mix well.
- For best flavor, cover and let sit 30 minutes (though in full honesty I almost always skip this step!). Serve with homemade tortilla chips, in layer dip, on burrito bowls, or with your favorite veggies. Store covered tightly in the fridge for up to 3 days.
Notes
Nutrition
Nutrition information is an estimate.
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