Perfect Guacamole! | tex mex recipes | healthy recipes | vegetarian recipes |

It’s May the Fourth, and tomorrow is Cinco de Mayo! That means it’s guacamole time!

I really love guacamole, which is funny for someone who didn’t used to like avocados. It’s one of the easiest things to make: basically, this recipe boils down to “Cut everything up and put it in a bowl.” If you’ve only ever had guacamole from the store, this fresh stuff is a revelation. It’s the perfect topping for tacos, quesadillas, enchiladas, tortilla chips, a spoon… And it’s healthy, because avocados are a good fat!


It’s also super easy to customize. Love lime, like Robby? Squeeze in every drop of juice from a big lime. Like it creamy, or garlicky? Do like my friend does and add chopped garlic and a spoon of mayonnaise (weird). Not into cilantro? Leave it out (although I encourage you to try it at least once before giving up on cilantro. Trust me on that). Like to surprise unsuspecting guests with the heat of your unassuming guacamole? Use an entire jalapeno. Have an avocado tree? Make guacamole for the whole block!

With that in mind, please note that the ingredient amounts here are a starting point. I recommend getting an extra avocado and lime, and a larger onion and jalapeno than you think you’ll need. That way you can start more conservatively and add as you go. Save the extra onion / jalapeno / lime wedges in a container in your fridge for the next batch!


Also (wow, I have a lot of thoughts about guacamole), remember that avocados at the store are usually very green, so they will need to ripen on the counter for at least two Florida days (or several non-Florida ones). The easiest way to deal with this is to get addicted to guacamole and then buy a couple of avocados every few days. Problem solved.

If you need something besides chips to eat this with, try Elote (Mexican Street Corn) and Mango Salsa!


Perfect Guacamole!

  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 10 minutes


  • 2 avocados
  • 2 tablespoons lime juice (about one small lime, or half of a big juicy one)
  • ¼ cup red onion, diced small
  • 1 tablespoon jalapeno, seeded and minced
  • 2 tablespoons cilantro, finely chopped
  • ½ teaspoon salt


  1. Cut the avocados in half and scoop the squishy green parts into a bowl. Mash them up to your desired consistency. Stir in the lime juice to keep the avocado from turning brown while you work.
  2. Add the remaining ingredients and stir well. Taste, adjust, and repeat.
  3. Use the guacamole to top tacos or quesadillas, or just find a bag of tortilla chips and eat the entire bowl while watching a sport of your choice, margarita optional.

Guacamole Notes

If you have leftovers then you didn’t have enough chips you can store it for about another day. I smooth it flat and then squish a piece of plastic wrap directly onto the surface it so as to avoid air contact (helps keep it from browning). Store in the fridge.

I have also heard that you can keep the stuff green by:

  1. spraying it with more lime juice before the plastic wrap, which is fine if you’re okay with adding more lime OR
  2. pouring an inch or so of water over the guac before covering the bowl with plastic wrap. Pour the water off when you want the leftovers.

The Burroughs

Katie and Robby Burroughs, writers, photographers, and curators of Bear and Bug Eats.

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