Authentic Guacamole

4.75 from 4 votes

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Authentic guacamole is easy to make and full of flavor, this recipe is a must try! Make this and find learn why this is one of our best avocado recipes.
Bowl of Guacamole with limes.
It seems that guacamole has become almost as common as apple pie within American cuisine. Well, that may be stretching it a bit, but you’ve got to admit that for something started by the Aztecs back sometime around the 16th century, this little dish has done alright for itself and in my humble opinion has probably gotten even prettier over time.

What is this?

A close up of food on a table, with Platter and Salsa
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“For most of us who are making our own authentic guacamole, it all starts here in the produce section of your supermarket.”

A pile of avocadoes
Although it’s commonly nestled among the vegetables that get along quite will with it, the avocado is a fruit that grows on a tree.  There are a few different varieties, but the Hass Avocado is among the most popular to use and it is the kind we most often see when out shopping.  Take a look at this link that can give you a little more information about the different types of avocados.   The picture above, taken in my favorite local grocery store, shows a good mix of hass avocados at varying degrees of ripeness.  Those with the darker skins are the ones that were begging me to take them home.  I happily obliged.
Food on the cutting board, with Guacamole and Kitchen
These are a few of the things that get along nicely with avocados and are the mainstay of my own recipe.  Missing from this group portrait is a good friend introduced to me by my father many, many years ago, garlic.  Garlic is of course optional but it is almost always well received with the rest of the gang, pictured above.
A knife sitting on top of a wooden cutting board, with Avocado
Everyone has their own way they like to peel an avocado.  My preferred method is to score the skin with a paring knife, down to the pit.  I do this in quarters, and the skin comes off nicely and the pit is accessed and discarded with minimal mess, something I’m all about!
mortar and pestle making guacamole.


Authentic Guacamole

4.75 from 4 votes
Easy and fresh tasting tropical classic.
Prep: 15 minutes
Total: 15 minutes
Yield: 8 servings


  • 3 ripened hass avocados
  • 1 large lime, (or 2 small limes)
  • 2 tomatoes, , cubed in 1/2 inch pieces
  • 1/2 small red onion coarsely diced
  • 1 chile pepper seeded and finely diced
  • 1/2 bunch cilantro, , washed, stemmed, coarsely chopped
  • 1 tablespoon kosher salt
  • Optional: 2 cloves crushed garlic


  • Peel and pit avocados and place in medium size mixing bowl or large mortar.
  • Add the juice from the lime(s).
  • Combine onion, pepper, cilantro, salt, and optional garlic.
  • Mix together with table fork, table knife, or pestle if using mortar.
  • Add additional salt or lime juices if desired.
  • When desired flavor is achieve, gently stir in tomatoes, and serve.


Calories: 134kcal, Carbohydrates: 10g, Protein: 2g, Fat: 11g, Saturated Fat: 2g, Sodium: 880mg, Potassium: 475mg, Fiber: 6g, Sugar: 2g, Vitamin A: 428IU, Vitamin C: 23mg, Calcium: 16mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer/Snack
Cuisine: Mexican
Tried this recipe?Mention @plattertalk or tag #plattertalk!
 This recipe can also be found on epicurious
A dish is filled with food, with Platter and Guacamole


We’ve got some more recipes and ideas to help warm things up around your kitchen table.  If you haven’t taken a shot at identifying the peppers shown in the previous post, please, give it a whirl!  In the mean time, here’s a fun visual.



An infogram of a pepper showing levels of hotness.



Meet the Platter Talk Guys

Dan & Scott split their time between Wisconsin and Southwest Florida and are dads to six boys. Good food runs through their veins, and they love showing others how to cook easy recipes.

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4.75 from 4 votes (1 rating without comment)

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    1. The juice from the citrus helps this from happening. Also, when storing in the fridge, seal tightly. Sometimes some brown color develops on the top of the guac when stored; if this happens just stir it up with a fork.

  1. Your pictures alone are amazing….I end up clicking on your photo in the link parties and it’s you again. I LOVE guacamole and look forward to trying this recipe!

  2. This looks great. I found you via Enjoying Yummy Recipes on FB. I’d love for you to link this up at our link party The Wednesday Roundup (it stays live until Saturday). The party is on 7 blogs for maximum exposure!

    1. How great to hear from you, we’lll be there for your Wednesday roundup! Thanks for the comments and for the invite!

    1. Thanks, Heidy. It is so delisious. We made some just last night and will use it as a spread in some of our lunch wraps tomorrow. Have a great weekend my friend!

  3. Looks great. I’m not usually a fan of limited use kitchen gadgets, but using a good molcajete for guacamole gives it an amazing texture and the stone picks up seasoning over time like a cast iron pan.