My Go-To Guacamole

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Overhead image of guacamole in a white bowl over a blue towel, garnished with jalapenos, red onion, and cilantro

Over the years I’ve made dozens of batches of guacamole at home, each one a little different and more nuanced than the last.

I’ve tried varying quantities of ingredients, using limes vs. lemons, playing with different spices and textures, and I’m happy to report I’ve perfected my perfect go-to guacamole!

Let me show you how easy it is with just 1 bowl, 10 minutes, and 8 ingredients required!

Overhead image of guacamole ingredients lined up in rows, including onion, guacamole, jalapeno, cilantro, and red pepper flake

Origins of Guacamole

Guacamole is believed to have been invented by the Aztecs in Mexico prior to the 1500s (source). It spread in popularity throughout Mesoamerica thanks in part due to the health benefits of avocados (source).

Guacamole is now a popular dip in many regions of the world and has been adapted with the addition of a variety of ingredients.

How to Make This Guacamole Recipe

This guacamole is so quick and easy to make and it all starts with ripe avocados.

How to pick ripe avocados

If you’re unsure how to pick ripe, healthy avocados, I like to go for ones that are closer to black than green, are tender but not mushy, and don’t appear to have any blemishes or mealy spots.

If you’re unsure if the avocado is past its prime, you can remove the little stem at the top of the avocado. If it has a green color to it, it’s still fresh! On the other hand, if it’s gone brown, it’s probably past its prime.

How to store avocados

If you’ve picked avocados that are ripe and ready to use, either use within 1-2 days or throw in the refrigerator where they’ll keep fresh for 5-7 days. The refrigerator seems to slow the ripening process.

If you’ve picked firm or unripe avocados, let them ripen on your counter at room temperature until no longer firm to the touch (I like setting mine in a produce bowl near other things that are ripening — especially bananas — as they seem to help each other along). Ripe avocados should have some give, but do not feel mushy when squeezed.

Overhead image of avocado being scooped into a white bowl

Add your ripe avocados to a mixing or serving bowl along with onion, jalapeño, cumin, salt, red pepper flake, and lime juice and mash to your desired consistency.

If you like a little chunkiness, take it easy and just aim to incorporate the flavors. If you prefer your guacamole on the creamier side, a potato masher can be helpful, or just use a fork and mash until smooth.

Overhead image of cumin being poured into a bowl of guacamole ingredients
Overhead image of guacamole being mashed in a white bowl resting on a blue towel

At this point you can add in your cilantro (it’s more delicate so it’s better not to over-mix it), along with any additional seasonings to taste. And that’s it! Perfect guacamole every time.

Overhead image of guacamole being stirred in a white bowl set over a blue towel
Overhead image of guacamole in a white bowl garnished with fresh jalapenos, and a hand with a chip scooping some guacamole

We hope you LOVE this guacamole! It’s:

Perfectly spiced
Quick & easy to make
& Perfect for SO many dishes!

This guacamole is ideal for dipping with your favorite tortilla chips or veggies. Pair with our favorite Ginger Beer Margaritas for the ultimate happy hour treat!

For more Mexican-inspired dishes, be sure to check out our Easy Red Salsa, Roasted Jalapeño Vegan Queso, Vegan 7-Layer Mexican Dip, and these 14 other Mexican-Inspired Vegan Dishes!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

An overhead image of guacamole in a white bowl in the background with a hand holding a chip with some guacamole in focus overhead

My Go-To Guacamole

Incredibly creamy, flavorful guacamole ready in just 1 bowl, 10 minutes, and with 8 ingredients! The perfect dip for Mexican night!
Author Minimalist Baker
Using a tortilla chip to scoop up a bite of My Go-To Guacamole recipe
4.85 from 13 votes
Prep Time 10 minutes
Total Time 10 minutes
Servings 7 (1/4-cup servings)
Course Sauce
Cuisine Mexican-Inspired, Vegan
Freezer Friendly No
Does it keep? 2-3 Days



  • 2 medium ripe avocados* (see tips for picking and storing avocados above in post)
  • 1/4 cup diced red onion (or shallot)
  • 2 Tbsp diced jalapeño, seeds removed (omit or reduce for less spice)
  • 2-3 Tbsp lime (use lemon in a pinch!)
  • 1/2 tsp sea salt
  • 1 tsp ground cumin
  • 1/8 tsp red pepper flake (omit or reduce for less spice)
  • 1/4 cup minced cilantro (lightly packed)


  • Add avocado, onion, jalapeño, lime, salt, cumin, and red pepper flake to a shallow mixing or serving bowl and mash with a fork or potato masher.
  • Add cilantro and stir. Then taste and adjust flavor as needed, adding more lime (or lemon) for acidity, cumin for smokiness, red pepper flake for spice, cilantro for herbal flavor, or salt to taste.
  • Serve immediately with chips or veggies of choice. Store leftovers well covered up to 2-3 days in the refrigerator, though best when fresh. 
  • To extend freshness, squeeze a little more lime juice over the top of the guacamole (to prevent oxidation) before storing. And make sure a lid or plastic wrap is touching the surface of the guacamole (this also helps prevent oxidation). If the top appears slightly browned after storing, just scoop off the very top layer and the guacamole underneath is usually fine!



*2 small-medium avocados equal about 1 ½ cups small cubes lightly packed.
*Nutrition information is a rough estimate for 7 (1/4-cup) servings (as the recipe is written).

Nutrition (1 of 7 servings)

Serving: 1 serving Calories: 71 Carbohydrates: 4.7 g Protein: 0.9 g Fat: 6.1 g Saturated Fat: 0.8 g Polyunsaturated Fat: 0.72 g Monounsaturated Fat: 3.85 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 171 mg Potassium: 227 mg Fiber: 2.9 g Sugar: 0.6 g Vitamin A: 130 IU Vitamin C: 8.58 mg Calcium: 11 mg Iron: 0.46 mg

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My Rating:

  1. Kay Lee says

    I’ve made this about 2 or 3 times now and its definitely (as the title states) my go-to guac. Thanks for this recipe!

  2. Dawn E Willoughby says

    I am getting ready to make this with a giant avo from Sprouts. What would you use instead of cilantro? My H is ‘one’ of Those guys who thinks it tastes like soap.

      • Dawn E Willoughby says

        Tx! I decided to make it just for me with loads of cilantro, shallot and defrosted raw garlic which I find mild. Delicious. Skipped hot pepper but used pepper flakes. Finally something delicious for my Ezekiel Toast!

        I am curious when do you decide to use shallots?

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Yay! Thanks so much for the great review and for sharing your modifications, Dawn! Usually we like shallots as a slightly milder option vs. red onion, but in this case they just make the recipe more flexible for readers who might not have onions on hand. Glad you enjoyed!

  3. Nicol says

    I make this recipe all the time! I add some garlic, but otherwise I follow this to a T. It’s a hit with guests.

  4. Em says

    This is it! This is now MY go to guacamole. A few days prior to having this recipe suggestion sent to my email, I had made some guac, and wondered how I would make it, since I am also always fiddling with the ingredients. Its always fine, but not quite there yet. Then, a couple of days later I made yours, and oh YES! Its there! I upped the heat by adding more chili flakes, because that’s the mood I was in that day. Thank you for all your fiddlin’!

  5. Jr says

    Excellent guacamole! So easy to make and absolutely delicious! The cumin really adds depth. This is going to be my “go-to” guacamole recipe from now on!

  6. Arielle says

    Made it last night and it was very tasty! It’s very simple and satisfying! Thanks for sharing this recipe with us!

  7. Nicole says

    I added the maximum amount of lime without tasting and I wish I had stopped at 2 Tbsp. lime… all we could taste in my batch was the lime! I know this will be a hit once I amp up the spice and tone down the lime.

  8. Philippa says

    Delicious! Nice to see a guac recipe without garlic too as I seriously dislike it. Great site too ? thank you.

  9. Kiran says

    Simple yet beautiful recipe. I amped up the Jalapaeno, other than that; it was all your recipe. Its brilliant thank you

  10. Bethany Mulligan @ The Coconut Yogi says

    I loveee this recipe! I’m a bit of a crazy spice person so I up the intensity with more jalapenos, not de-seeded, but this is so yummy. Your recipes and beautiful photos always make me hungry!

  11. valerie says

    Wow, this was fantastic. We normally add chopped tomatoes or even salsa. I never thought of making it without them. We will certainly make this again!

    • Pinefarm says

      I freeze the extra ones I get at the store that are marked down….I mix a little lemon in them and toss in freezer containers…I use as a add on to soups and casseroles that….shhhh… My husband would never eat if he knew they were in it.?

  12. annette says

    I find if you want to make it in advance for a few hours the best way to stop it going brownish is to put the avocado stone back in with the guac -it works like magic!
    BTW I’m from the UK and the absolute best avocadoes Ive ever had were when we holidayed in the US- particularly in southern California -they were amazing and made the best guacamole Ive ever had!

  13. Cassie Autumn Tran says

    No exaggeration, those are some of the most beautiful avocados I have EVER seen. They look stunning with their creaminess, color, and I can even just tell how tasty they are by the photos alone! Guacamole is such a winner for everyone and every event. It’s unfortunate that my dad is allergic to avocados, so he misses out on how marvelous guacamole is!

  14. sheila says

    Thankyou for this recipe. It is awesome. I am sitting right now with a nice crunchy veg tray with tortilla chips and your guacamole. It is so perfect as I didn’t feel like cooking tonight!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yay! Thanks, Sheila. Next time would you mind leaving a rating with your review? It’s super helpful to us and other readers! xo

  15. Avia says

    I didn’t have 2 avos so added in some quartered cherry tomatoes & a big scoop of yoghurt – super delicious, thank you! ❤️

  16. Heather says

    I can’t do cilantro (I’m one of those people who think it tastes like soap)… do you think I need to add anything else if I leave it out?

  17. Valentina says

    I’m definitely making this tonight! My fridge is empty a part from a few avocados and a red onion. I have all the other spicies needed and crackers to eat it with. This is to say thank you! I really didn’t want to go grocery shopping today because we’re going away for the weekend until Tuesday, so this helps me finish the few leftovers in my pantry/fridge. ???

      • Leslie says

        While visiting my brother in Santa Fe, NM, we spent a day enjoying a “food crawl”, driving the entire day sight seeing and visiting places known for an exceptional dish. One such place was lauded for their guac. The one ingedient that you missed that took it to a new level is garlic.