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Cooking With Anadi
12K subscribers · avocado, tomato, onion, cilantro and lime, barely mixed
This is my go-to guacamole recipe! I use this guacamole recipe in everything from avocado toast, burrito bowls, and awesome quesadillas! This would also be the perfect accompaniment to a tasty nacho snack. This recipe requires minimal time and effort and it tastes fantastic!
Tools Needed
What Are the Ingredients for the Perfect Homemade Guacamole Recipe?
You’ll soon see that there isn’t much you need for this incredible homemade guacamole recipe! To see all ingredient quantities and to save the recipe for later, you can scroll to the bottom of this post or press the “Jump to Recipe” button for the FULL PRINTABLE recipe card. The recipe card will also let you scale the recipe based on how many avocados you’re using so that you’ve got the right ratio of all the other ingredients for the most flavorful guacamole!
- Fresh, ripe avocado: Make sure you know how to pick the right avocado for guacamole. They should be ripe enough, that when pressed upon, it gives way but still has some resistance. The avocado should not be too hard, or too soft.
- Onion: Cut the onions into a fine dice, to help incorporate the flavors without the extra crunch. Onions help add a beautiful, sweet acidity to the guacamole.
- Tomato: I love adding tomatoes to my guacamole, it helps add so much more flavor and helps balance out the acidity.
- Green chilies: A bit of spice, a kick really brings this guacamole together. An alternative can also be hot serrano peppers, finely chopped. You can remove the seeds to turn down the heat if it suits your tastes.
- Garlic: A bit of minced garlic helps round out the spice with a touch of warmth, and gives the guacamole a full body. A guacamole without garlic is incomplete to me.
- Salt: Add as need to bring out and tune up the flavors added earlier.
- Pepper: I like to use freshly ground black pepper, it really helps to enhance and unlock the flavors of all the previous ingredients.
- Lime juice: A must in any guacamole, the key to bringing the acidity that we love so much with guacamole. You can either use fresh limes or lime juice. However, ensure that you are not using a Lime concentrate!
What is The Best Way to Cut an Avocado?▼
Using a sharp chef’s knife, cut into the avocado until you reach the pit. Once there, gently slice and rotate the avocado until it is sliced all the way through.
One of the sides will contain a pit, you can either lightly strike the put with the chef’s knife and twist to remove the pit.
Or, slice the avocado piece with the pit in half and use your hands to remove the pit.
How to Make This Easy and Quick Homemade Guacamole Recipe
Add your cut avocado, followed by the chopped tomatoes, onions, green chilies, cilantro, and lime juice. Season with salt and pepper.
Now, using a whisk, mash the ingredients and whisk until everything is well combined.
That’s it! Enjoy!
Amazing Recipes with Guacamole
I use guacamole so often! Here are some of my favorite ways to use it, which you can check out on this blog!
- Ultimate Beef Burrito Bowl with Fresh Guacamole
- Oven-Baked Quesadillas with Fresh and Spicy Guacamole
- Bacon, Egg and Guacamole Bagel
But for the sake of being trendy, I’m going to take the opportunity of this recipe to show you how I spread it on some great toast for #guacamoletoast, not #avocadotoast! Because I always like to go above and beyond in the kitchen, even for the classics!
Take a slice of your favorite kind of bread. Here, I’m using light rye bread from a local bakery. Take a spoonful of your fresh guacamole and place it on the center of the bread.
Then spread it on the toast, covering all edges.
Enjoy this guacamole toast for breakfast or as a quick snack!
How to Store Guacamole▼
Avocado tends to oxidize easily when exposed to air. The best way to store them would be in a jar or bowl wrapped in plastic wrap. While wrapping in plastic wrap ensure to press down on the plastic wrap and push out any air from the container.
This helps reduce the amount of exposure to air and slows down the oxidization process. You can refrigerate guacamole for up to 3 days.
In case the top of your guacamole turns brown, due to oxidization, fear not, it has not gone kaput. You can simply stir it into the guacamole or remove the browned parts.
How to Pick and Ripen Avocados for Guacamole
This whole recipe rests on one medium avocado, so choosing it well matters more than anything else you do. A ripe avocado gives a little when you press gently near the stem end, without feeling hollow or mushy. Flick off the small stem cap and look underneath: green means it is ready, brown means it has gone too far. If your avocados are still firm, leave them on the counter in a paper bag with a banana or an apple for a day or two. Those fruits give off ethylene gas, which speeds up ripening. Once they soften, move them to the fridge and they will hold for another couple of days.
To prepare one, run a knife around the pit lengthwise, twist the two halves apart, and scoop the flesh out with a spoon. You will hear that burying the pit in the finished bowl keeps guacamole green, but all it really does is shield the small patch of dip sitting directly underneath it. In a stainless steel bowl the flesh breaks down fast under a whisk, so you control the texture completely. I stop while there are still soft lumps in there, because a dip mashed perfectly smooth stops tasting like avocado and starts tasting like a spread.
How to Store Guacamole and Keep It Green
Guacamole turns brown because cut avocado meets air. That is oxidation, not spoiling, and it is a cosmetic problem rather than a safety one. The tablespoon of lime juice in this recipe slows it down, but the real fix is keeping air off the surface of the guacamole. Press a sheet of plastic wrap flat onto the dip itself so there is no gap between the wrap and the guacamole, then cover the bowl and put it in the fridge. Stored that way it stays good for three to four days. If a thin brown layer forms anyway, scrape it off with a spoon and the green guacamole underneath is perfectly fine to eat.
There Is No Cumin and No Sour Cream in This Guacamole
Plenty of guacamole recipes reach straight for the spice rack. This one does not. The only spices in it are salt and freshly ground black pepper. There is no cumin, no chili powder, no smoked paprika and no garlic powder. There is no sour cream, no mayonnaise, no cream cheese and no Greek yogurt either, so nothing thins the avocado down or mutes it.
The flavor comes from fresh vegetables and acid instead: two tablespoons of chopped tomatoes, a tablespoon of finely chopped onion, one minced garlic clove, one finely chopped green chili, a quarter cup of cilantro and a tablespoon of lime juice. If cilantro tastes soapy to you, use flat-leaf parsley, which is milder and has none of the citrus note. Lemon juice stands in for the lime at slightly less tartness, and a jalapeno is an easy swap for the green chili if that is what your store carries.
Ways to Serve This Guacamole
One batch makes about a cup, which is four servings at roughly 50 calories each, so it goes further than you would expect from a single avocado. As a dip it wants something sturdy to carry it, so reach for tortilla chips, cucumber spears or strips of toasted pita. Spoon it into tacos or over a burrito bowl, where the lime cuts through richer fillings. It is also one of my favorite quick snacks on toast, which is honestly how I eat most of it at home. Because it takes ten minutes and no cooking at all, it is the easiest thing on the table to make last, right before everyone sits down.
Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cooking.with.anadi. Thank you!
Recipe by Anadi Misra
Make the best homemade guacamole in minutes! Fresh, creamy, and bursting with flavor, this quick and easy recipe is perfect for any occasion. Your new go-to dip awaits.
No-cook
Rate this recipe ✦
10 min
Prep
10 min
Total
4
(about 1 cup)
easy
Level
Ingredients
Ingredients
Tap any quantity to scale
Instructions
- 1
Add all of the ingredients in a stainless steel bowl. Using a whisk, mash and mix until combined. You can adjust the consistency to your liking.
Add all of the ingredients in a stainless steel bowl. Using a whisk, mash and mix until combined. You can adjust the consistency to your liking.
Notes
- •To store any leftover guacamole, cover bowl with plastic wrap and ensure the plastic touches the guacamole. If there is a gap and excess air, the oxygen will oxidize the guacamole. Use for up to 3-4 days
Did you make this recipe? Tag @cooking.with.anadi on Instagram and hashtag it #cookingwithanadi
Tested & written in Anadi’s kitchen
Recipe history
- April 16, 2026 — Reworked and refreshed for the 2026 relaunch — new photography, restructured and standardized ingredients & instructions.
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