The BEST Guacamole

white bowl of guacamole with yellow corn chips

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4.5 from 2 reviews

This chunky, fresh, and creamy guacamole is the BEST! This crowd-favorite dip is now easier to make than ever with these simple tips and tricks.


  • 2 large or 3 medium ripe Avocados
  • 12 jalapeños, finely diced (remove seeds if sensitive to heat)
  • 23 tablespoons finely diced red onion
  • 1/2 Roma tomato, finely diced (Optional)
  • 1/4 cup (8 g) chopped cilantro, loosely packed
  • Juice of 1/2 lime, plus more to taste
  • 1/4 teaspoon salt, plus more to taste


  1. Use a sharp kitchen knife to cut each avocado in half by cutting into the pit, then rotating the avocado around the knife. Carefully “cut” the pit with the knife to get it to stick, then twist the knife to remove the pit. Use the knife to carefully score the flesh of each avocado into a 1/2″ grid.
  2. Use a spoon to scoop the flesh of each avocado into a large bowl, making sure to scrape the skin of each avocado well. Then, use two forks to partially mash and mix the avocados until they are partially broken down. Stop just before you reach your desired consistency for your guacamole.
  3. Add the jalapeño, red onion, tomato, cilantro, lime juice, and salt to the bowl. Use the forks to fold the ingredients into the avocado, mashing everything together a little more until you reach your desired consistency.
  4. Run your (squeezed) lime wedge along the edge of the bowl to clean things up, then serve and enjoy! Guacamole is best served fresh, but can be stored in an airtight container in the fridge for up to 3 days.