I love this guacamole. It tastes creamy. It has chunks too. It bursts with fresh flavor. You make it in 10 minutes. You use simple ingredients.
Prep: 10 min
Cook: 00 min
Total: 10 min
Servings: 4
Difficulty: Easy
Diet: Vegetarian
Quick Summary
Guacamole Recipe: I make this Mexican avocado dip. I use ripe avocados. I add onion, tomato, cilantro, jalapeño, garlic, lime juice, and sea salt.
Why this version works: I tested it many times. Creamy avocado mixes with crunchy onion. Juicy tomato adds fun. Herbs and mild heat taste just right. It stays thick, not watery.
Best way to use it: I dip tortilla chips in it. I eat it with veggies. I put it on tacos, quesadillas, meat, or rice bowls.
CONTENT SUMMARY:
Table of Contents
Why you’ll love this guacamole
I grab this recipe fast. I use it for snacks. I serve it at parties. I add it to dinner. Avocado makes it creamy. Lime adds zip. Cilantro smells fresh. Onion crunches. Tomato juices up. Jalapeño gives a kick.
You choose the texture. Mash it smooth. Leave it chunky. Add less jalapeño for mild. Add more for spicy. Fix salt and lime to your taste.
Ingredients you’ll need
I get the best flavor when I use fresh, ripe produce.
- 3 ripe avocados
- ½ small yellow onion, very finely diced
- 2 Roma tomatoes, diced into small pieces
- 3 tablespoons finely chopped fresh cilantro
- 1 jalapeño pepper, seeds removed and very finely minced
- 2 garlic cloves, minced
- Juice of 1 lime
- ½ teaspoon sea salt
Key ingredient tips and swaps
I pick avocados that feel soft when I press them gently, but not mushy or bruised. If the avocados I find are small, I use four instead of three so the guacamole stays creamy and not too full of vegetables.
Fresh lime juice always tastes brighter to me than bottled juice and helps slow browning on top. For a milder dip, I remove all of the inner membrane from the jalapeño before chopping; for a spicier dip, I add a little extra minced jalapeño and taste as I go.
How to make this guacamole
Prep the avocados
I start by slicing the avocados in half, removing the stones, and scooping the flesh into a medium bowl. The fruit should feel soft enough to mash but still look green and fresh.
Then I use a fork or a potato masher to crush the avocado until it looks how I like it, sometimes very smooth, sometimes with a few soft chunks.
Fold in the fresh mix‑ins
Next, I add the finely diced onion, tomatoes, chopped cilantro, minced jalapeño, minced garlic, lime juice, and sea salt to the bowl. I stir gently until everything mixes well, but I stop before the avocado turns pasty so the dip stays light and creamy.
Taste and serve
I taste the guacamole. If it needs more flavor, I add a small pinch of extra sea salt or a little more lime juice and taste again. Then I spoon the guacamole into a serving bowl and serve it right away with tortilla chips, vegetable sticks, or on top of tacos, quesadillas, grilled meats, or rice bowls.
Expert tips for the best guacamole
I always use ripe avocados for good flavor and texture; hard fruit is tough to mash and doesn’t taste as rich. I dice the onion very finely so it adds a nice crunch and taste without big, sharp bites.
I like to add the tomatoes at the end and fold them in gently, so they don’t break down and release too much juice into the bowl. I mash the avocado first, then stir in the rest of the ingredients, this gives me better control over texture and keeps the dip from turning gluey.
Substitutions and variations
For a very mild guacamole, I use less jalapeño or leave it out completely; you still get a lot of flavor from the garlic, cilantro, onion, and lime. If I want more heat, I add a bit more finely minced jalapeño in small amounts, tasting after each addition.
If I know someone at the table does not enjoy tomato in guacamole, I simply skip it and add a little extra avocado or cilantro instead. Sometimes I finish the dip with a light sprinkle of black pepper if that fits the meal, while keeping the recipe simple and plant‑based.
How to keep guacamole green
When I want to keep guacamole green, I smooth the top so it looks flat, then cover it tightly so air can’t easily touch the surface. I either press plastic wrap right onto the top or use a small, airtight container that fits the amount of guacamole well.
I make sure to add enough fresh lime juice, because it brightens the flavor and also slows browning. When I take some out to serve later, I smooth the top again before closing the container and putting it back in the fridge.
Storage and make‑ahead tips
This guacamole tastes best on the same day I make it, but I do store leftovers in the refrigerator for a short time in a well‑sealed container. I try to eat it within about 24 hours for the best color and texture.
If I want to save time, I chop the onion, cilantro, jalapeño, and garlic earlier in the day and keep them in the fridge, then mash the avocados and mix everything together just before serving. I don’t like to freeze this dip because the texture of avocado becomes very soft and less pleasant for a fresh snack after thawing.
Serving suggestions
I like to serve this guacamole in a wide bowl with tortilla chips for dipping at parties, game nights, or family snacks. For a lighter option, I set out carrot sticks, cucumber slices, and bell pepper strips on the side.
It also tastes great on tacos, quesadillas, burrito bowls, grilled chicken, or roasted vegetables. For an easy meal, I add a spoonful next to rice, beans, and a simple salad to bring creaminess and fresh flavor onto the plate.
If you want to build a full snack board, you can pair this dip with tortilla chips and my homemade chips and salsa guide so you have both guacamole and fresh salsa on the table.
For a simple main dish, this guacamole goes really well next to a crispy air fryer quesadilla for a quick lunch or dinner. And if you are planning a bigger Mexican‑style meal, I like to serve it with homemade pollo loco chicken and rice so everyone can add a spoon of guacamole on top of their plate.
Nutrition and dietary notes
Each serving of this guacamole gives about 185 calories and includes carbohydrates, healthy fats, and fiber from avocado. The estimated values per serving are 12.3 g carbohydrates, 2.5 g protein, 15.8 g fat, 2.2 g saturated fat, 305.5 mg sodium, 7.6 g fiber, and 1.7 g sugar.
Because this recipe uses only plant-based whole ingredients, it fits well into many eating patterns that focus on vegetables, legumes, and simple, home‑made foods. It makes a satisfying snack or side dish when you serve it with other nutrient‑dense foods.
If you want more ideas for balanced meals and snacks, you can visit my nutrition and wellness page for simple guides and tips.
Guacamole recipe FAQ
Can I make guacamole without tomato or onion?
Yes. Use avocado, lime, salt, garlic, cilantro. Very creamy. Great on tacos, bowls.
Why does my guacamole taste bland, and how can I fix it?
Needs more salt or lime. Avocados taste mild sometimes. Add a bit. Taste. Add more. Fix it.
Can I freeze guacamole, and what happens to the texture?
Freeze in sealed box. Little air. Texture softens. Good as spread. Not dip. Make fresh best.
Is it safe to eat guacamole that has turned slightly brown on top?
Brown top from air. Keep cold. No bad smell. Scrape top off. Smell and taste. Bad? Toss it.
Author Notes & Testing
I tested this guacamole several times, changing the amount of onion, lime, and salt until the flavor stayed strong even after a short rest in the fridge. I also noticed how much the ripeness of the avocados and the size of the vegetable pieces changed the final texture and taste.
If you make this recipe, I’d love to hear how you liked it. You can share in the comments how chunky or smooth you made it, how spicy you went with the jalapeño, and what you served it with. Your ratings and feedback help other readers pick their version and support more simple, fresh recipes on the site.
For more ideas that go well with this dip, you can also check my winter slow cooker recipes to keep you warm and cozy or my chicken rice bowl ideas to build full meals around it.
Print
Guacamole Recipe (Fresh, Chunky, Ready in 10 Minutes)
- Total Time: 10 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A fresh, chunky, and bright guacamole that comes together in just minutes using ripe avocados and simple mix-ins.
Ingredients
3 ripe avocados
1/4 cup finely diced onion
1 small tomato, diced and drained
2 tablespoons chopped cilantro
1 small jalapeño, minced
1 garlic clove, finely minced
2 tablespoons fresh lime juice
3/4 teaspoon sea salt (or to taste)
Instructions
1. Slice the avocados, remove the pits, and scoop the flesh into a bowl. Mash until smooth or slightly chunky.
2. Add the onion, tomato, cilantro, jalapeño, garlic, lime juice, and salt.
3. Stir gently to combine without overmixing.
4. Taste and adjust with more salt or lime juice.
5. Spoon into a bowl and serve right away with chips, veggies, or your favorite dishes.
Notes
For extra heat, keep some jalapeño seeds.
Press plastic wrap directly on top if storing briefly to slow browning.
Use ripe but not mushy avocados for the best texture.
- Prep Time: 10 minutes
- Category: Appetizer, Snack
- Method: No-cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 portion
- Calories: 184.8
- Sugar: 1.7 g
- Sodium: 305.5 mg
- Fat: 15.8 g
- Saturated Fat: 2.2 g
- Carbohydrates: 12.3 g
- Fiber: 7.6 g
- Protein: 2.5 g