Best Guacamole

Whether you serve it as a simple dip, load it on top of your tacos, or smear it on a bun as a burger topping, we can all agree—it’s not a party without Mexico’s most famous dip. I'm obviously a huge fan of a mix-in moment, but for this guacamole recipe, I prefer to keep it simple to really let the star of the show—avocados—shine. Make this as-is for a simple, staple dip you can return to again and again, or use it as a jumping-off point for adding in all your favorite guac must-haves (tomatoes? garlic? pickles?!). Whichever path you take, follow my top tips for perfecting this crowd-pleaser:

Guacamole ingredients:
— Avocados. Perfect guacamole starts with perfectly ripe avocados. If your avocados aren’t quite ripe yet, placing unripe avocados in a paper bag with an apple does the trick! Make sure to roll the top of the paper bag closed and keep it at room temperature. They should be noticeably softer in 12 hours.
— Jalapeños. I suggest removing the seeds from your jalapeño if you're not a big heat fan. If you need to tone it down even more, use half of a small jalapeño instead.
— Cilantro. Don't skip the chopped fresh cilantro here! It adds that fresh flavor that guac just isn't the same without. If you're a major cilantro fan, feel free to add a bit more to taste.
— Onion. You can use a white or red onion here—both will work great!
— Lime. I highly suggest using fresh lime juice in your guac. It will not only enhance your flavors and add some brightness, but will help your guacamole staying green as well. 

How to make the best guacamole:
— Get a smooth texture. I prefer to mash everything together by hand to maintain some chunks, but if you prefer smooth guac, the food processor is perfect. If you'd like to have just a little texture, try pulsing the mixture and check frequently to make sure it's not getting too smooth.
— Season to taste. If the amount of salt isn't enough for you, add some more to taste until you reach your desired amount.
— Guacamole variations. Once you get this classic guac down pat, feel free to experiment! Switch out your onion for shallots or scallions, or add in chopped tomatoes and garlic if you prefer more mix-ins. Not a fresh jalapeño fan? Pickled jalapeños are a great alternative. If you want to leave out the peppers entirely, a couple big pinches of crushed red pepper flakes or a couple teaspoons of your favorite hot sauce are perfect ways to give your guac a kick. Want to add a smoky kick? Try out our grilled guacamole. 

Serving ideas:
While this classic dip is a party staple served with tortilla chips or veggies, its uses don't stop there. Load it on top of your nachos or tacos, smear it on top of your bun for the ultimate burger topping, complete your copycat Chipotle burrito bowl (no upcharge here!), or use it as the finishing touch to your chicken dinner. 

How to store guacamole (without it turning brown):
If you’d like to make your guac in advance (or are storing leftovers), prevent oxidation and slow down browning by pressing a layer of plastic wrap directly on top of the surface of your guacamole so that no air is touching the dip. Secure with a lid and store in the refrigerator for up to 2 days. 

Have you made this? Let us know how it went in the comments below, and leave us a rating!