The Best Guacamole

The best guacamole

Hands-down, my favorite recipe for guacamole. It’s creamy just like guacamole should be, but it’s got incredible flavor with the addition of spices like cumin and a pinch of cayenne pepper!

If I’m gong to include the words “the-best” in the title of any recipe, you better believe that it deserves to be there. This is, by far, the best guacamole I’ve made at home to-date. I used to take the simplistic route with guacamole and throw in some chopped tomatoes and cilantro and I thought it was perfect. Then I tried this recipe and it blew the simplistic guac out of the water!

So what makes this guacamole special? It all comes down to the seasonings, in particular, the cumin, and a hint of cayenne pepper. This guac ends up being perfectly creamy with just a subtle hint of heat. The kind of heat that just about no one would be turned off by. Of course it has the traditional veggies that most guac’s have including chopped tomato, purple onion, cilantro, and a little jalapeño. Actually, jalapeño’s are considered fruit (assuming wikipedia is correct and all… ) if you wanted to be scientifically correct! Did you know that?

The best guacamole 3

Anyhow, back to this guacamole. It is best if you let it sit for about an hour so that all of the flavors can hang out for a bit. It’s definitely good fresh, but we noticed it tasted even better after about an hour or so! Make sure you store the guacamole in an air-tight container so that you get the longest possible life out of it. Avocados, like bananas and apples, brown when exposed to oxygen. The lime juice in this recipe helps with the oxidation, but an air-tight container is important.

Now go grab a bag of your favorite tortilla chips or a handful of veggies, and dig in!

The Best Guacamole

The best guacamole 2

Prep Time: 20mn
Cook Time: N/A
Total Time: 1hr 20mn


  • 3 ripe avocados, flesh removed and set aside
  • 1 lime, juiced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1/2 tablespoon chopped fresh cilantro
  • 1/4-1/2 of a small red onion, finely diced
  • 2 roma tomatoes, seeds removed and finely diced
  • 1 /2 of an average jalapeño, seeds and ribs removed, finely diced
  • 1 clove garlic, minced


  1. In a large  bowl, combine juice from 1 lime and the flesh from 3 avocados. Toss to coat. *Note: If you don’t know how to cut an avocado, this video is a great resource.
  2. Remove the avocados from the lime juice. Reserve one tablespoon lime juice.
  3. Using a potato masher, mash the avocados until you’ve reached your desired consistency. Add reserved lime juice back in. Stir in salt, cumin, and cayenne pepper.
  4. Fold in onion, tomatoes, jalapeño, cilantro, and garlic.
  5. Allow to sit at room temperature for about an hour for the best results. Serve with tortilla chips or veggies of your choice. Make sure to store any leftovers in an air-tight container.

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Comments (35)

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  1. I LOVE guacamole!!!

  2. A good hint to keep guacamole from turning brown us to spray the top with Pam spray. Keeps the air out better than plastic wrap.

  3. Anne Clinkscales Schulz

    To keep from turning brown, spray the top with Pam spray. Keeps from turning brown and when stirred before serving, leaves no taste.

  4. Anne Clinkscales Schulz thanks for the tip! I usually just toss the avocados with lime juice which helps for a bit. I’ll have to try the Pam spray next time.

  5. Pamela J Slocumb

    I always add Fruit Fresh to my guacamole. It keeps it green & does not change the taste. I also use it when I make fruit salad.

  6. Pamela J Slocumb – what kind of fruit do you add?

  7. Jenifer Cooper Lloyd

    This is almost the same as mine! Love it!! The best!

  8. Conchita Del Mar

    Rico solo falta la carne asada al carbon y los platilos con cebollitas,queso oaxaca asadero, su chorizo igual y sus ricas salsitas mexicanos con tortillitas hechas a mano! A y su buena bebida…o chela fria!

  9. Nancy Birkelo Wood

    I made this Monday night – it was amazing! Thank you for your great recipes. They make me look good!

  10. Laura Buell Romig

    I made this last night for Bunco and everyone LOVED it! Thanks for the recipe!

  11. Nancy Birkelo Wood – your’e welcome! :)
    Laura Buell Romig – yay! Glad it was a hit!

  12. Will someone please tell my granddaughter that avocados must be ripe, as in soft, before making this wonderful guacamole.

  13. Your Avocado will ripen perfectly if you put it in a paper bag on the window sill for 3 days.

  14. This sounds great — not too hot, but has some heat and it has tomatoes. Just the way I like it!! Thanks for posting it.

  15. Con sus frijolitos de olla, carne asadita, tortillas a mano, con su agua fresca de lo que haya….+ una salsa maltajada!! yo creo que seria algo muy rico!

  16. I decided to try this one day out of the blue, never made guac before so I had no idea what I was getting in to. It was so easy! The recipe was so easy to follow and the outcome (like all the others from this site) was to die for. Thanks!!

  17. I never add all that but it worth trying sounds good…

  18. that’s exactly how i make mine, but i also like small chunks of avocado in it.

  19. Susanne Van Keuren

    This recipe is my kind of Guac. :)

  20. I also add finely diced cucumbers to mine… Other than that, our recipe is pretty much the same!

  21. If you just save one of the pits and throw it in the finished guac, it will not brown. Try it!

  22. Now that looks like a good ole bowl of good guacamole. Now I want some.

  23. For ANY Guacamole recipe, just covering it DOESN’T keep it from turning brown. Spread out the Guacamole in the container so its nice & smooth on top. Cover with half inch(approximately), of water then put the lid on. When u want to eat it, just open, pour off the water and enjoy! Lasts about 3 days!! Sounds crazy but it works!!!

  24. I make a very similar recipe but I leave a few pieces of avocado chunky. Delicious indeed!

  25. I’ve been making this about every other week for the last 2 months. I love it!! Thanks for the recipe!!

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