Guacamole is something that you don’t really need a recipe for. In fact, I’ve never in my life actually measured anything out when making it, and it’s really best to do it to taste but I realize that instructions like “add a little of this and a little of that” don’t work for everyone so I’m going to try to be as detailed as possible. It’s not hard to mash up an avocado and throw in some seasonings, but I’m surprised at how many people don’t really know how to make really great guacamole, and I’ve found that like with so many other super simple recipes, it’s the little things that make the big difference. So here are my must-do tips!

Ingredient Notes

  • Ripe Avocados – Too ripe and you’ll have mushy guac that will go brown quickly, not ripe enough and it will be hard to mash and the flavor will be off. You want slightly firm, yet ripe fruits. Here are some tips on picking good ones.
  • Fresh Garlic and Lime – No garlic powder, or even bottled minced garlic. For best flavor in guacamole, use the real deal. (Need help peeling it?) Also use a garlic press for best results. If you don’t have one, make sure to mince it very well so you don’t have huge chunks of garlic to bite into. (Then go buy a garlic press.) You can also grate it with a fine-holed cheese grater or microplane. This “fresh” rule goes for the lime juice too. None of that bottled stuff. Seriously.
  • Add Sour Cream – Most people know that the citric acid in lime juice helps avocados to keep their color, but even better, much better, is the enzyme found in sour cream. It not only adds a nice creamy texture and flavor, but it will keep the guac looking fresh and green for several days. Yes, that’s right, I said days. I’ve had some in my fridge that’s on day 3 now and it looks just as green as the first day I made it.

How to Make Guacamole

  1. Guacamole really couldn’t be easier! First you’ll scoop the flesh of some avocados out of the skin and into a bowl and mash it up with a fork to your desired consistency.
  2. Then you’ll add everything else you need right in there at once: a good squeeze of lime juice, a bit of freshly pressed garlic, some finely minced onion, a scoop of sour cream, salt, and finely diced tomatoes, if desired.
  3. Mix thoroughly, refrigerate for about 30 minutes to let flavors intensify, and enjoy! (And if you can’t wait, refrigeration isn’t 100% necessary. Dive right in there if you need to!)

Serving Suggestions

Anybody else think guacamole goes great with just about everything? Go the traditional route and serve with tortilla chips, The Best Chicken or Steak Fajitas , Taco Chicken , or one of the most well-loved recipes on Our Best Bites: Creamy Chicken Taquitos. You can even use it as a spread for some Fried Egg Avocado Toast, or with some bacon and cheese on these irresistible Smash Burgers.

Looking for an alternative to traditional guacamole? Consider this Avocado Corn  Salsa or this Avocado Salsa Verde.


  • How well does this guacamole keep in the fridge? The sour cream in this recipe keeps this guacamole nice and green for several days! As long as it still looks and smells fresh, you’re good to go.

Did You Make This?

I’d love to hear from you! Snap a picture and tag me on Instagram, and then come back and give this recipe a rating!

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Easy, basic guacamole– a perfect staple recipe to have in your kitchen!


Use these measurements as guidelines and then make to taste

23 medium avocados (when I diced them, I got about 1 ¼ cup)
1 tablespoon fresh lime juice (or a good squeeze from ½ a lime)
1/21 tablespoon fresh minced garlic (depending on how you like it, I always add 1 tablespoon or more)
2 tablespoons finely minced onion
2 heaping spoons of sour cream (I measured 1/4 cup)
Salt (and pepper if you like) to taste
Optional: 3-4 tablespoons finely diced tomatoes (If I happen to have them I add them, if I don’t, I don’t!)


Scoop out avocado from skins and mash in a bowl with a fork. Add remaining ingredients and combine well. Store in an airtight container in the fridge. I like to make it at least 30 minutes ahead of time to let the flavors combine and intensify.


Try it with chicken or beef taquitos or served on fajitas or taco chicken.

Keywords: Avocado, guacamole, Mexican, Latin



  1. So my friends call me "GuacaMolly" for a reason! LOVE THE STUFF! And blessed to live in San Diego where avocados are quite plentiful year round. Now one quick question – I see the cilantro on top but do you like to add it to the guac? I also put in a bit of seeded jalepeno. I think they're wonderful additions but maybe that's just me! 🙂

  2. this is the best guacamole ever!!! seriously, the greatest thing esp with the diced tomatoes. the sour cream trick is heavenly. now i don't have to buy those powdered guacamole packets!!! thank you =)

    it's PERFECT with the creamy chicken taquitos btw.

  3. Sara– Aren’t you having a c/s on Monday? I remember seeing a date somewhere but can’t remember exactly when it was. Anyway, I just wanted to wish you good luck! 🙂

  4. Ya Kate, I meant to mention that too. Sometimes if I have good salsa around (or fresh pico) I’ll just add that for a quick mix-up! You know you want some, go make it 😉

  5. Yummmmmmm…you’re making me want guacamole! I actually use pico de gallo instead of garlic and onions, but everything else is the same! I may need to get stuff to make some guac today.

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