The secret to the best guacamole recipe? Starting with a paste made with coriander/cilantro, chilli and onion. It’s the traditional Mexican way. First timers can never pick why it tastes so good, they just know it is waaaay better than the usual!
Plus, I’m sharing a secret for how to stop guacamole from going brown – it lasts two whole days in the fridge and stays the perfect green colour!
A really great Guacamole recipe
Anyone who has visited Mexico or been to an authentic Mexican restaurant will agree that there is guacamole…then there are really good guacamoles.
For most of my life, I was making it like much of the world: mashing up avocado, stirring through jalapeño, coriander/cilantro, lime juice and salt. Throw in some diced tomato if I felt like it and sometimes even some sour cream.
But after visiting Mexico, watching it actually be made, I discovered the secret to a truly great traditional guacamole:
Start by making a paste with garlic, onion and jalapeño or Serrano chilli.
It won’t taste oniony, it just gives it an extra flavour edge that mixes all the way through the guacamole. Because of this, mashing is key here. Nobody wants chunks of raw onion in their guac!
No mortar and pestle? No worries – just use a fork!
How to make a traditional guacamole
Firstly, make the guacamole flavour base by making a paste using onion, coriander/cilantro, jalapeño or serrano chillies and salt. Grind it up in a mortar and pestle (in Mexico, it is called a molcajete) or on a cutting board using a fork. And this simple paste is the foundation of a guacamole that will have your friends begging you for the recipe. 🙂
After that, it’s as simple as mashing in the avocado and stirring in lime juice to taste!
What goes in Guacamole
Here’s all you need for traditional guacamole: ripe avocados, coriander/cilantro, red onions, jalapeño or Serrano chilli, lime and salt.
Avoid unnecessary fillers such as sour cream and cream cheese. They only dilute flavour.
Popular optional extras include: garlic, tomato, cumin powder. Tomato is not that common in Mexico – I only saw it in touristy areas.
How to stop guacamole from going brown
Avocado goes brown when it is in contact with air. So to stop it from browning, do as follows: pour into airtight container. Bang to remove air bubbles, smooth surface. Cover with a thin layer of olive oil or warm water. Avocado is so dense, it will not absorb it. Stays green for 2 whole days in the fridge!!
To serve, pour off liquid, give it a good stir. Add a fresh spritz of lime if needed then serve!
Game changer tip learnt from Claire at Sprinkles & Sprouts!
Flavour variations
There are plenty of flavour variation options. Don’t let anyone tell you what you should or shouldn’t put in your guac – make it the way you want! Here are some suggestions:
Garlic – add a small clove when mashing the onion;
Cumin – add a small pinch or two, just a hint of extra flavour;
Tomato – stir through diced tomato and stir through. (To chop the tomato, halve and remove watery centre then chop, see my Bruschetta video if you want a quick tutorial)
Coriander / cilantro substitute – use chives instead! It’s terrific!
Avocado Hummus – For all those times when you can’t decide whether to make hummus or guacamole, OR when avocado is extortionately expensive!!
Chunky or smooth – I like mine on the chunky side usually but it depends on who I’m serving. To be honest, smoother looks better when serving at a gathering. But for day to day purposes, I make it lumpier 🙂 In Mexico, it’s served on the chunkier side.
Sour cream and cream cheese – these are a no go zone for me because they dilute the flavour of the avocado. I’d rather make Avocado Hummus! But if it’s what you like, feel free to stir it in!
Is avocado good for you?
YES – in moderation! Avocado are packed full of vitamins, minerals, fiber and healthy fats! One of the few natural produce that contains a substantial amount of monounsaturated fatty acids which are good fats known to lower cholesterol and promote heart health.
With almost 20 vitamins and minerals, their potential health benefits include improving digestion, good for your heart, lower cholesterol, decrease risk of depression, and protection against cancer.
Avocado is also good for weight loss because it’s high in fibre and (good!) fats which will keep you feeling full for longer. You’re far better off loading up a salad with avocado than cheese, or smushing avocado on your morning toast than peanut butter! But because they are 77% fat, they do need to be eaten in moderation.
What to eat Guacamole with – other than corn chips!
A big platter of corn chips with a bowl of guacamole is certainly the most classic! Actually, in Mexico, the traditional way is to serve with crispy deep fried tortilla cut into corn chips shapes.
Anything suitable dunking works with Guacamole. Vegetable sticks, crackers, torn up pieces of Lebanese bread or other types of flatbread.
It’s also a firm favourite to serve alongside most Mexican dishes – as a dip or dollop for burritos, enchiladas, tacos, nachos, fajitas!
I really hope you do try this traditional recipe. It adds an extra element of “wow” to your guacamole but won’t taste oniony. No one can ever put their finger on why it taste so good, they just know it does! – Nagi x
Guacamole recipe
Watch how to make it
Guacamole recipe video:
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Guacamole
Ingredients
- 2 tbsp finely chopped white onion (or red, brown or yellow)
- 1 tbsp finely chopped jalapeno or serrano chilli (or other chilli of choice) (adjust to taste)
- 1/2 tsp salt , plus more to taste
- 1/4 cup roughly chopped coriander/cilantro leaves
- 2 medium avocados (or 1 very large one) (Note 1)
- Lime juice , to taste (I use 1/4 – 1/2 lime)
- Optional: 1 ripe tomato , peeled, deseeded and chopped
Instructions
- Place the onion, jalapeño, salt and half the coriander on a cutting board and use a fork to mash until juicy. OR do this in a mortar and pestle – grind into a paste.
- Scrape into a bowl, add avocado and remaining coriander, and mash to desired consistency.
- Do a taste test then adjust to your taste: salt, lime juice for sour, more chilli for spiciness.
- If using tomatoes, stir through.
- Serve with corn chips!
Recipe Notes:
PREPARING AHEAD: What I do is make batches of the paste and have the coriander and lime chopped and ready to go. Then just before serving, I cut the avocados and make the guacamole – it’s very quick and there are always people willing to pitch in! 3. Coriander/cilantro: In the video, I ground up all the coriander into the paste rather than stirring half in later. It doesn’t make a huge difference to flavour, it’s up to you which way you prefer. 4. Source: Recipe originally adapted from a recipe by Thomasina Miers but since updated to a recipe from a cookbook I purchased in Oaxaca, Mexico, called “Truly Mexican” by Roberto Santibanez. My current bible for Mexican cooking. 🙂 Both use the same technique of an onion paste, but called for slightly different quantities and I prefer the Truly Mexican version. 5. Nutrition per servings.
Nutrition Information:
Recipe originally published 2014, updated for housekeeping matters December 2016 and 2020. No change to recipe – I wouldn’t dare!
Life of Dozer
Trying to get him into the spirit of New Years’ Eve! (Err….and yes, if you are looking closely you might notice the sparkly confetti is actually in the shape of Christmas trees. It’s all I have!)
Oi! Dozer! Where’s your party spirit??!!!
Thank you! Thank you! Thank you! I am a total failure with guacamole. Oh! It’s edible, but that’s about all I can say for it. Both my sons make fantastic guacamole. I put the same ingredients in that they do, Bleh!! I am following your recipe — I am soooo grateful. Did I thank you?? Happy New Year! Hugs!!
Ba! I refuse to believe that! 🙂 HAPPY NEW YEAR Marisa! Sending big hugs! N xx
The happiest of New Years to you, Nagi, and to Dozer too!
I’ll definitely try this “paste first” version very soon. We are avocado lovers–toast and a “dippy egg” with hot sauce, anyone?
Oooh YES!!! What a way to start a day! HAPPY NEW YEAR to you too Sherry! N xx
Very good recipe. Authentic. I will say that most of the Mexican cooks I work with prefer serrano chiles to jalapeños, but it could be regional. Thanks for sharing and wishing you and Dozer the best of 2017!
Thanks so much for that tip Victoria! HAPPY NEW YEAR to you too! N xx
As a Californian I am a guacamole fan for sure. Off to buy a bunch of avocados today so they ripen by Sunday, when I will make this recipe for the family, all of whom are guacamole afficianados. They are excited!
Ooh as a Californian, you have a high bar!!
This has to be the best guac recipe I’ve ever seen, Nagi! I’m definitely trying this!!
Aww, thanks Sabrina! HAPPY NEW YEAR! N xx
I like knowing that there is a better way to make guacamole. I love avocados, but have never much liked guacamole (my husband doesn’t like it, either). I will save this recipe in case I ever have need to make guacamole. BTW, there is a variety of avocado with smooth, light green skin, that is huge and has a wonderful buttery flavor. My next door neighbors growing up had a tree, and I was always thrilled on the rare occasions when they gave us one of those avocados.
Shepard avocados! They are amazing, I love them!! Ever thought about planting your own? 🙂 I know an avocado farmer who could share some tips!! N x
Would Shepard avocados be ok for this recipe? Australia has a shortage of Hass at the moment 🙁
I know!! It’s such a bummer! It does work really well with shepard was long as it’s very ripe, but there’s no denying hass is creamier so it’s better for guac 🙂 HOWEVER I definitely make this with shepard when hass is out of season!
Perfect! Thanks so much! I’ll also planning on using your mexican pulled pork and salsa recipes, can’t wait to try them all out 🙂
I never knew they had a name. I’d love to have a tree, but I couldn’t eat that many avocados, and I don’t think the tree would do well here. I currently live in the desert – not avocado habitat – and plan to stay here for the rest of my life. If something changes, I’ll let you know so I can get the info on your farmer!
I’d like to offer my 2 cents to the recipe , “char” the peppers, onion, & tomatoes! I believe this adds so much to all Mexican recipes. We took a cooking class in Mexico a couple of years ago, the instructor suggested that we char vegetables. It gives everything a smokey, earthly flavor.
I’m an avid follower, love everything you present.
Oooh YESSS!!! I agree, everything charred it so Mexican! 🙂 N xx
I will definitely try this recipe for my New Year’s Eve gathering – I adore guacamole. Just for a little tip, if you take the pit from the avocado and place it in your guacamole, it prevents the guacamole from turning brown…it’s worked for me.
Happy New Year and thank you for all the great recipes you share with your friends in Canada as well!
HAPPY NEW YEAR to you too Janet! I look forward to sharing more in 2017! N xx
Very, very good! I’ve mad guac before but it was never this good! I didn’t use any pepper spray and it was still delicious!
Thanks for another winner, Nagi!
I’m so glad you enjoyed it Kelly, thank you for letting me know! N x
Hi Nagi
I stumbled across your website whilst trawling the net for a good chow mein recipe – yours is fab by the way, I too now have a Charlie in the fridge. About avocados – what’s your best advice on how to choose them? I end up with really squishy ones or hand grenade types! Is there a way to ripen hard ones at home?
Thanks so much – Kerry, South West France
Hi Kerry, all the way from Sydney Australia! Yes there is a trick to ripen avocados – put them in brown paper bags! Leave it in a warmish place and they will ripen much faster. If the grocery store only has overripe or hard ones, I always go for hard and ripen them myself. So glad you enjoy Charlie! Isn’t “he” the best” ? 😉
Could you just microplane the onion and chili?
You know what? You COULD!! What a great idea!
Haha, I don’t have and have never used a mortar and pestle, so I work with what I have. I’ve always imagined the mortar and pestle being a bear to get clean. I’ve microplaned onion before and know it makes a very fine almost juice, but wondered if the mortar and pestle might get it finer. My little one LOVES guacamole, but I always make it without the onion because I didn’t think he’d like the chunks of it; hadn’t thought about using the microplane. Thanks!
I made this last night for a Mexican Fiesta we were having, along with your Pork Carnitas and Salsa. It was amazing!! Everyone commented on how good it was! The salsa and pork were absolutely delish too. I’ve made the pork before. Sooooo good. Thank you for the great recipes!
I’m so glad you enjoyed it!! Yay! Mexican Fiesta….YUM YUM YUM!!!
Hi Nagi,
Love your recipes! But this one doesn’t tell you what to do with the other half of the chilli and onion? I’m at a loss, I think I should go back to the simpler popcorn recipes!
Hey Popcorn Face! Thanks for picking that up!! Fixed 🙂 You just add it at the end. If this one is too complicated for you, what about trying this one: Salted Caramel Popcorn https://discountspot.info/salted-caramel-popcorn/%3C/a%3E%3C/p%3E