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Best Guacamole Recipes

A perfectly ripe avocado – the kind you want for this recipe – is purple-black in color and yields to gentle pressure. An over-ripe avocado is black and mushy.



  • 3 Haas Avocados
  • 1/4 cup red onion finely diced
  • 1/4 cup Roma tomatoes finely diced
  • 1/4 cup cilantro leaves chopped (no stems)
  • 1 Jalapeno or Serrano chile about 1 tablespoon, finely diced
  • 1/2 teaspoon sea salt or maybe a little bit more!
  • 1 tablespoon lime juice squeeze the juice from 3 key limes
  • Optional Garnish: cilantro leaves on stems or a sprinkling of Mexican Cotija Cheese



  • Using a knife or avocado tool, slice avocados in half. Reserve the pits for later.
  • Remove the peels and place the avocado in a bowl.
  • Mash the avocados until the consistency is smooth with just a few small lumps.
  • Add remaining ingredients to the bowl. Gently fold all ingredients together.
  • If serving guacamole as an appetizer, transfer Mexican Guacamole to a molcajete.
  • Garnish with a few cilantro leaves on stems, or a sprinkling of Mexican Cotija Cheese.
  • Serve guacamole with restaurant-style tortilla chips.


If your guacamole will not be enjoyed right away, add in an avocado pit or two, and squeeze a bit more lime juice on top. This will help the guacamole from turning brown.