Homemade Guacamole with Lime, Cilantro and Jalapeño

If you want a crowd-pleasing dip, this Homemade Guacamole is a perfect choice. Fresh, flavorful, and ready in minutes, it uses just a few simple ingredients and is easy to customize.

Guacamole is one of my favorite dips, and I make this version often. It’s versatile enough to serve as a snack with chips and veggies or as a condiment for tacos, baked tacos, or chicken burrito bowls. Simple, satisfying, and reliably delicious.

Table of contents

• Why you’ll love this recipe
• Recipe ingredients
• How to make this recipe
• Recipe FAQs
• Recipe notes
• More dip recipes you’ll love

Why you’ll love this recipe

• Creamy, fresh, and full of bright flavors — this guacamole has a silky texture thanks to a small addition of olive oil.
• Quick to make: about 5 minutes of prep time with only a handful of ingredients.
• Extremely versatile: serve with tortilla chips, raw vegetables, or as a topping for tacos, burritos, fajitas, and grain bowls.
• Suitable for many diets: naturally vegan, dairy-free, gluten-free, and adaptable for keto or paleo plans.

Recipe ingredients

I used to include garlic, red onion, jalapeño, and diced fresh tomato, but we often prefer a simpler version. This streamlined recipe proves that less can be more — though optional add-ins are listed below if you want extra texture or heat.

Ingredient notes

• Avocados: This recipe calls for 4 large ripe avocados. A perfectly ripe avocado yields slightly to gentle pressure but isn’t mushy.
• Olive oil: A small amount adds a silky sheen and smoother mouthfeel to the guacamole — it’s a subtle but noticeable boost.
• Lime juice: Use fresh lime juice for the best bright flavor; bottled lime juice won’t provide the same freshness.
• Cilantro: Fresh cilantro gives the guacamole its aromatic, herbaceous note. If you dislike cilantro, substitute finely chopped fresh parsley.
• Optional add-ins: If you want more texture or heat, stir in diced tomato, chopped red onion, minced garlic, or finely chopped jalapeño to taste.

How to make this recipe

Guacamole can be made smooth or rustic and chunky; this version favors a slightly chunky texture so you still get little bites of avocado. Here’s a simple method that works every time.

Pro tip: Guacamole is best served immediately to prevent browning. If you need to make it a few hours ahead, nestle the avocado pits into the guacamole, cover tightly with plastic wrap, and refrigerate.

1. Halve the avocados lengthwise and remove the pits.
2. Scoop the avocado flesh into a medium bowl.
3. Slice the avocado in the bowl with a butter knife for chunkier guacamole, or mash with a fork for a smoother texture.
4. Add olive oil, fresh lime juice, chopped cilantro, and sea salt and pepper to taste.
5. Gently stir to combine, adjusting seasoning as needed. Serve immediately with chips or your favorite dishes.

Recipe FAQs

Recipe notes

• Make ahead: If preparing a few hours in advance, leave the pits in and press plastic wrap directly against the surface to slow browning.
• Storage: Store in an airtight container in the refrigerator for up to 3 days. Scrape away any discolored top layer if needed.
• Customization: This recipe was simplified from an earlier version that used red onion, jalapeño, garlic, and tomato. Add any of those ingredients to suit your taste.

More dip recipes you’ll love

• Greek tzatziki
• Mango salsa
• Pub cheese
• Spinach artichoke dip
• Restaurant-style salsa
• White bean hummus

Did you try this recipe? If so, leave a review and tag @flavorthemoments on social media so I can see what you made.