Classic Guacamole

Our homemade guacamole recipe is quick and easy, and the results are delicious and healthy—and so much better than store-bought options. All you need are ripe avocados, onion, tomatoes, cilantro, jalapeño, lime juice, garlic, and salt. You can skip the tomato and/or the onion if you prefer, and use just as much jalapeño or another chile as you like.

All you need to do is mash the avocado, stir in the other ingredients, and the guacamole is ready. Serve it with chips, crudités, or crackers as a snack or appetizer, or enjoy it alongside tacos, grilled chicken, or just about any dish. Is there anything that wouldn't be better with fresh homemade guacamole? We don't think so.

Buying Avocados for Guacamole

It's not worth making guacamole unless you have ripe avocados. When underripe, the fruit lacks flavor and the rich, creamy mouthfeel that's so crucial to this dip. If you're shopping the day you'll be making it, choose avocados that are dark green, dark brown, or deep purple in color with a bumpy texture. When squeezed gently, the fruit should yield slightly but not feel overly soft or mushy. An underripe avocado will be smooth and very firm; nearly-ripe fruit will be slightly bumpy with a somewhat softer feel, though it still won't yield to gentle pressure the way a ripe one will.

How to Ripen an Avocado 

There are two simple ways to ripen an avocado at home:

The slow way: If time allows, simply let avocado sit at room temperature—it will soften on its own over the course of a few days.

The fast way: You can speed up the ripening process by  placing an avocado in a brown paper bag along with another ethylene-producing fruit like a banana or apple. Ethylene is a naturally occurring gas that causes certain fruits to ripen. The additional fruit doubles down on gas production, and the bag traps it. With this method, you will be able to ripen a firm avocado in a day or two.

Preventing Guacamole From Browning

Guacamole may be quick and easy to make, but there is one thing it is not—make-ahead friendly. Avocado flesh oxidizes when exposed to air; this is what causes the green flesh to turn brown (and what causes a bowl of guacamole to brown if set out on the appetizer table before guests arrive).

Our best tip for preventing guacamole from browning is to make and eat it promptly. Guacamole that has browned is safe to eat, but it's not appetizing—simply scrape off the browned part and enjoy the remaining guacamole.