The Best Guacamole Recipe (Just 4 Ingredients + Cilantro)
This guacamole recipe skips the tomatoes and onions and lets ripe Hass avocados carry the flavor, with a garlic-lime-salt puree that seasons every bite. It’s a 4-ingredient base (plus cilantro, if you love it) that comes together in about 10-15 minutes. The result is creamy, bright homemade guacamole.
Why This Guacamole Recipe Works
I’ve tried a lot of guacamole recipes living in Southern California where Mexican food is on every street corner. And what I’ve found is that the best guacamole is the simplest.
I use just a handful of ingredients to pop the flavors of the avocados, and Haas avocados because they’re the creamiest.
No tomatoes, no onions. Tomatoes add water and make it soggy, and onions can get in the way of the creamy avocado flavor, but feel free to add them if you love them!
The garlic is a soft, mellow flavor. Garlic can be pungent if you’re not careful, so I puree smashed garlic with lime juice and salt. It takes the bite out while retaining that punchy flavor. And, yes, I like to add fresh cilantro to add an extra brightness to it. If you’re not a cilantro lover (or have the soap gene), feel free to leave it out.
When I’m in the mood for spice, I will add a singular jalapeño (however, it’s not required!). Here’s what I do: remove the seeds and veins, mince it, and add it to the puree with the garlic to add flavor.
Don’t have a molcajete? The recipe works with or without one. I’ve made this simple guacamole recipe with a mortar and pestle and with a Microplane, a potato masher, or a large fork, so you don’t need special equipment to get the same creamy, evenly seasoned base.
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Ingredients for the Best Guacamole
Optional:
- 1/4 cup chopped fresh cilantro, leaves roughly chopped (you can use the stems too)
- 1-2 small jalapeño peppers, finely minced (seeds and veins removed for less heat)
KitchenTools:
- Mortar and pestle (or bowl)
- Microplane
- Potato masher (or large fork for mashing)
- Large bowl
- Knife
- lemon/lime juicer
- Plastic-free cutting board
How to Make Guacamole
STEP 1:
Make the garlic-lime purée. Using a mortar and pestle, place your smashed garlic cloves and fresh lime juice, and salt to the mortar (this is where you would add your minced jalapeños, if using), and crush it with the pestle until it’s pureed. Alternatively, if you don’t have a mortar and pestle, use a microplane grater and grate the garlic into a large bowl (that’s big enough to mash the avocados) with the salt and let it sit 2-3 minutes. Stir to combine.
STEP 2:
Prep the avocados. Slice the avocados in half lengthwise. Remove the pits and scoop the flesh into the large bowl with the garlic and lime juice mixture. Add kosher salt to taste.
STEP 3:
Mash lightly: Use a fork or a potato masher to lightly mash the avocados. You want to leave some chunks for texture—don’t over-mash it!
STEP 4:
Stir in the chopped cilantro, if using.
STEP 5:
Taste for seasoning. Adjust if necessary. You may want to add more lime juice or cilantro too for a zippier flavor. Stir gently to combine all ingredients.
STEP 6:
Serve: Serve immediately with your favorite chips, or cover tightly and refrigerate until ready to enjoy!
Guacamole Substitutions and Variations
This guacamole recipe can also act as a base. Here’s how to take it in your own direction.
For the tomato-and-onion crowd
- Tomatoes: Remove the seeds before chopping to help reduce the water in your guac so it doesn’t get soggy. Another option is to salt the diced tomatoes and allow them to sit for 10 minutes, then drain in a strainer before folding into your guac.
- White onion: Mince finely.
Acid swaps
- Lemon juice: Works well too. It adds more brightness to the flavors.
Heat swaps (for a spicy guacamole recipe)
- Jalapeño with seeds: Leave the seeds and veins in for more heat.
- Serrano: Brings a sharper, cleaner heat.
- Chipotle in adobo: Add ½ teaspoon minced for smoky flavor.
Seasoning and herb variations
- Ground cumin: A pinch adds warmth.
- Flaky salt: Sprinkle on top to finish.
- Cotija: Crumble over the bowl for a salty, milky contrast.
- Guacamole without cilantro: Leave it out or use flat-leaf parsley. The garlic-lime base carries the flavor either way.
Dietary notes
As written, this guacamole is naturally vegan, dairy-free, gluten-free, and keto-friendly. (Your chips may not be, so check the label.)
Wondering about browning or freezing? Jump to the FAQs below.
Guacamole Prep Time and Yield: How Many Avocados You Need
Three ripe Hass avocados make about 1½ cups of guacamole, enough for 4 to 6 people as a dip, in about 10 minutes.
Use this chart to scale the guacamole recipe up or down. Yes, you can make guacamole with one avocado.
| Serves | Avocados | Lime juice | Garlic | Kosher salt |
| 1 to 2 | 1 | 2 tsp | ½ small clove | Pinch |
| 2 to 3 | 2 | 1½ Tbsp | 1 clove | ¼ tsp |
| 4 to 6 (as written) | 3 | 2 Tbsp | 1 to 2 cloves | ½ tsp |
| 8 to 12 (party) | 6 | ÂĽ cup | 2 to 3 cloves | 1 tsp |
Taste as you go: salt and garlic don’t scale perfectly. And depending on how you cut the garlic that affects how strong it is.
Tips for the Best Homemade Guacamole
Here’s a few ways that can make homemade guacamole go wrong.
- Buy avocados 2 to 4 days ahead. Rock-hard avocados won’t ripen in a day or even two.
- Give the garlic time in the lime and salt. Even 2 to 3 minutes softens its raw bite.
- Mash lightly. Chunks give texture. If you like it smoother, mash it more.
- Salt in stages and taste on a chip. Chips add salt, so season for how you’ll actually eat it.
- Store it without an air gap. Press plastic wrap right onto the surface, or pack it into a snug, airtight container like these non-toxic glass food storage containers. Air contact is what browns guacamole. Add a squeeze of lime or lemon juice to help prevent browning too.
What to Serve with Guacamole
This simple guacamole recipe goes well past the chip bowl. Here’s what to eat with guacamole, by how much effort you want to put in.
- Zero effort: Tortilla chips, plus crunchy crudités like jicama, cucumber and bell pepper strips. The cool crunch plays off the creamy dip.
- Five minutes: Spread it on toast for a zipped up version of avocado toast, spoon it over eggs, or scoop into your favorite grain bowl.
- Make it a meal: Serve it alongside no-heat ceviche or fluffy Mexican rice for a full spread.
How to Store Guacamole (and Keep It Green)
The key to keeping guacamole from turning brown is preventing air contact, it’s what causes the oxidation or browning. Squeezing a little lime or lemon juice over the top helps prevent browning. Adding the avocado pit to the finished guac also helps it stay green longer.
- In the fridge: Transfer leftovers to an airtight container and press plastic wrap directly onto the surface. It’s best within 1 to 2 days.
- If the top turns brown: That’s oxidation. If the guac was stored properly and smells fresh, spoon off the brown layer and serve.
- Freezing: It works, but thawed guac turns softer and a little watery. Freeze it flat in a zip-top bag, thaw it in the fridge, stir in fresh lime, and use it as a spread rather than a chip dip.
Got leftovers? Spoon them onto fish tacos with slaw in place of the sliced avocado.
Is Guacamole Healthy?
Yes. The FDA now counts avocados among the foods that qualify for its “healthy” claim, under a rule finalized in December 2024 (FDA). Our resident registered dietitian answers the question “Are avocados healthy?” in this full write up.
Per 100 grams, California avocados deliver 6.8 grams of fiber, 9.8 grams of monounsaturated fat, and 507 milligrams of potassium (USDA FoodData Central). The American Heart Association notes that monounsaturated fats can help lower bad cholesterol when they replace saturated fats (American Heart Association).
Guacamole Macros (Per Serving)
Most of the calories in this guacamole come from monounsaturated fat, with nearly 5 grams of fiber per ÂĽ-cup serving and almost no sugar. (Read up on the benefits of fiber from a registered dietitian here.)
Best Guacamole Recipe Macros
| Macro | Per serving (ÂĽ cup, estimated) |
| Calories | ~117 kcal |
| Protein | 1.4 g |
| Total fat | 10.5 g (1.4 g saturated) |
| Monounsaturated fat | 6.7 g |
| Carbohydrates | 6.7 g |
| Fiber | 4.7 g |
| Sugar | 0.3 g |
| Sodium | ~100 mg |
These guacamole nutrition estimates assume 6 servings of ÂĽ cup, 3 medium Hass avocados (about 136 grams of flesh each) and Diamond Crystal kosher salt. Morton roughly doubles the sodium. Chips aren’t included. Following keto? See the dietary notes under Substitutions. Avocado figures are from USDA FoodData Central.
Guacamole Recipe FAQs
How do you keep guacamole from turning brown?
Keep it away from air. When storing guacamole, press plastic wrap directly onto the surface and refrigerate. You can also add a layer of oil to help create a barrier too. Lime juice slows browning, but it won’t stop it on its own.
Can you freeze guacamole?
Yes. Freeze it flat in a zip-top bag. It freezes better with the simpler recipe (without tomatoes and onions) thaw it in the fridge and stir in fresh lime. The texture may come out softer, so it may be better used as a spread.
How long does guacamole last in the fridge?
It’s best within 1 to 2 days with the surface covered. Using a spoon, lift off the brown layer before serving.
Can you make guacamole without a mortar and pestle?
Yes. Grate the garlic on a Microplane into the lime juice and salt and let it sit 2 to 3 minutes. Then mash the avocados with a fork or potato masher.
Can you make guacamole without cilantro?
Yes. Leave it out or swap in flat-leaf parsley. The garlic-lime puree carries the flavor on its own.
More Easy Recipes to Try
Once this garlic-lime guac is your go-to, try the herb-forward version next. Basil and parsley join the cilantro in this trifecta guacamole with basil, parsley and cilantro for a brighter, greener dip.
