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Holy Guacamole! You just stumbled upon the BEST guacamole recipe out there—and yes, it’s the ONLY one you’ll ever need. Trust me on this. It’s fresh, flavorful, and has a secret ingredient that takes it from great to absolutely mind-blowing.
Table of Contents
- Why This Is the Best Guacamole Recipe
- Fresh Ingredients + One Game-Changer
- The Secret Ingredient That Changes Everything
- How to Make Guacamole
- How to Pick Perfectly Ripe Avocados
- Can You Freeze Avocados?
- Rave Reviews About this Guacamole
- Frequently Asked Questions About Guacamole
- How to Serve Your Guacamole (Beyond Chips!)
- More Must-Try Mexican Recipes
- The Best Guacamole Ever Recipe
Why This Is the Best Guacamole Recipe
I know, I know—everyone claims they have the best guacamole recipe. But here’s the deal: every time I whip this up for a party, potluck, or family get-together, people literally flock to the bowl. My family can barely wait for me to set it down before they start sneaking chips in for a taste. One bite, and you’ll see why this recipe is a keeper. You might even want to bookmark it right now… just saying.
Fresh Ingredients + One Game-Changer
Want to know the real secret? It’s all about fresh ingredients and one unexpected twist—Green Tabasco. Yep, just a few shakes of this magical stuff add a zesty kick that perfectly complements the creamy avocados and fresh veggies.
Ingredients
- Ripe avocados, peeled and pitted
- Finely diced red onion
- Garlic, minced
- Fresh cilantro leaves, chopped
- Jalapeño, finely chopped (remove seeds for less heat)
- Tomato, diced
- Fresh lime juice
- Green Tabasco sauce (trust me on this!)
- Kosher salt, to taste
- Fresh cracked black pepper, to taste
The Secret Ingredient That Changes Everything
I first discovered the Green Tabasco trick at a restaurant in Boise called Barbacoa. They make incredible tableside guac, and I noticed they added a dash of Green Tabasco. I tried it at home, and WOW—it was a total game-changer. It adds just the right zing without overpowering the fresh flavors. (Not sponsored, just obsessed.)
How to Make Guacamole
Making guacamole is super easy and fun! Here’s how to do it:
- Prep the Avocados: Cut the avocados in half, remove the pits, and scoop the flesh into a mixing bowl. If you love chunky guac, coarsely chop the avocados before adding them to the bowl. Prefer it smooth? Mash them with a fork or potato masher until you reach your desired texture.
- Add the Good Stuff: Toss in the finely diced red onion, minced garlic, chopped cilantro, jalapeño, diced tomatoes, a squeeze of fresh lime juice, and a few shakes of Green Tabasco sauce. Don’t forget the salt and pepper to taste!
- Mix It Up: Stir everything together until all the ingredients are evenly distributed. Give it a taste and adjust the seasoning if needed—maybe a little more lime juice, an extra dash of Tabasco, or a pinch more salt.
- Serve and Enjoy: Scoop it into a serving bowl, grab some tortilla chips, and dig in!
How to Pick Perfectly Ripe Avocados
Nothing ruins guacamole faster than bad avocados. Here’s how to pick the best ones:
- Color: Look for dark green skin.
- The Stem Test: Pop off the little stem—if it’s green underneath, it’s ripe.
- The Squeeze Test: Gently press; it should yield slightly but not feel mushy.
Pro Tip: Need to speed up ripening? Store avocados in a paper bag with the top rolled down. Want to slow it down? Pop them in the fridge.
Can You Freeze Avocados?
Absolutely! Whether you have leftover guac (rare, but it happens) or extra avocados, freezing is a great option. Just store in airtight containers with plastic wrap pressed against the surface to prevent browning. Check out our post on Four Simple Ways to Freeze Avocados for all the details.
Rave Reviews About this Guacamole
“This was so delicious and made this not so confident cook look amazing. Everyone loved it so much! Excellent recipe.”
-Laura
“OMG, ABSOLUTELY the BEST GUACAMOLE EVER!! This is the 1st review I’ve ever left, I had to because it is soooo good. I won’t need to add olive oil because it doesn’t stay in my refrigerator long enough lol. Definitely a family favorite, thank you for sharing.”
-Mynique
Frequently Asked Questions About Guacamole
To keep guacamole fresh and green, press plastic wrap directly onto the surface to minimize air exposure. Adding a little extra lime juice also helps slow oxidation.
Yes! You can make it a few hours in advance. Just store it in an airtight container with plastic wrap pressed against the guac to keep it vibrant.
If you like heat, try adding extra jalapeño, a pinch of cayenne pepper, or even a dash of hot sauce. Adjust the spice level to your taste!
Absolutely! Avocados are packed with healthy fats, fiber, and vitamins. Just be mindful of portion sizes if you’re watching your calorie intake.
Yes, you can swap lime juice for lemon juice. While lime gives a more traditional flavor, lemon adds a bright, tangy twist that’s still delicious.
How to Serve Your Guacamole (Beyond Chips!)
Sure, guac and chips are a classic combo, but why stop there?
- Guacamole Chicken Torta Sandwiches: A tasty sandwich with this guacamole as a spread.
- Cafe Rio Recipes: We always serve this guacamole when we make our Cafe Rio recipes.
- ALL of our MEXICAN recipes: Here’s a quick link to ALL of our delicious Mexican recipes.
- Recipes for Cinco de Mayo: A list of all the recipes you need to celebrate Cinco de Mayo.
- Simple Nachos: You can also just pile some tortilla chips on a plate, top with shredded cheese, sour cream, guacamole dip, and some salsa, and go to town.
More Must-Try Mexican Recipes
Our family is obsessed with Mexican food, and this guacamole pairs perfectly with:
The Best Guacamole Ever
Video
Ingredients
- 3 avocados
- ¼ cup finely diced red onion
- 2 cloves garlic, minced
- ½ bunch cilantro leaves, chopped
- 1 jalapeno, finely chopped
- 1 large tomato or 2 small tomatoes, diced
- 1 lime, juiced
- 4-5 shakes green Tabasco sauce
- kosher salt, to taste
- fresh cracked black pepper, to taste
Instructions
- Pit avocados and place in a bowl. If you like your guac chunky, coarsely chop the avocados. If you like your guac smooth, mash it instead.
- Add the rest of the ingredients to the bowl.
- Stir until all the ingredients are distributed evenly.
Nutrition Information
This guacamole isn’t just a recipe; it’s a crowd-pleaser, a family favorite, and your new go-to for every occasion. Whether you’re hosting a party, heading to a potluck, or just craving a delicious snack, this guacamole will never let you down. Its creamy texture, fresh ingredients, and zesty secret ingredient make it irresistible.
Plus, it’s incredibly versatile. You can tweak it to your taste—add more lime for extra tang, jalapeño for heat, or tomatoes for a juicy bite. The possibilities are endless, and that’s what makes it so special. It’s more than just a dip; it’s a vibrant, flavorful experience that brings people together.
So grab those avocados, roll up your sleeves, and get ready to make the best guacamole you’ve ever had. Trust me, once you taste it, you’ll be hooked. Enjoy every creamy, zesty bite! 🥑
OMG, ABSOLUTELY the BEST GUACAMOLE EVER!! This is the 1st review I’ve ever left, I had to because it is soooo good. I won’t need to add olive oil because it doesn’t stay in my refrigerator long enough lol. Definitely a family favorite, thank you for sharing.
Yay!! So glad you loved it!! Thank you for taking the time to write a review!
If you use a little olive oil it can help with the avocado oxidation. I guess the oil coats the surface so it doesn’t turn dark so quickly. I’ve made it with and without. You don’t use a lot. I’ve never tried the thyme, so can’t say but why not. I sometimes use a good quality garlic salt instead of the chopped garlic for those who aren’t garlic fans it just adds a subtle garlic flavor.
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These are great tips – thank you so much! I’ve never used olive oil in my guacamole, but it makes sense. I’ll definitely try it next time.
so amazing and easy – our family fav!
I will say that I was completely skeptical about the thyme – it just sounds like a wrong ingredient for guacamole. But WOW! Seriously – this is the BEST guacamole EVER! I will never make another recipe!
Thank you so much!
Try diced banana peppers and a little juice from the jar, it adds something special.
I have always used lemon juice. What is the difference in lemon and lime juice?
You can definitely use lemon if your would rather. We simply prefer the taste of lime, plus this is the way our favorite restaurant does it as well. Hope this helps!
This was delicious! Huge hit here. Thank you!
If you like it chunky, use a wire whisk to “mash” your guac! Works great and not as hard on the hands (I have arthritis).
Your recipe sounds terrific! Since it’s Memorial week-end, I’ll probably try it!
Love this tip! Thanks for sharing!
very good!
Thanks
I went there to and you are right the best ever! I think they put a pinch of thyme in also. But so glad you posted this because I had forgotten the green Tabasco ????
Isn’t it the best? I didn’t notice they put a pinch of thyme in it. Now you gave me an excuse to go back 😉
I love this guacamole! Here’s a tip. If you are making it for a crowd and like it chunky try using a wire cooling rack and just mash the halves of avocado through it. It makes the perfect size chunks. I also use a little less red onion as raw onion gives me heartburn. Lol
I make similar too thise Crept I put splash of Sriracha in and if time allows, I grill the tomatoes and onions first and chop and Jalepeno too! I agree, salt, salt, and salt!
The title is not an exaggeration: this is the BEST guacamole ever. I think I could eat it on anything. Next time I make it, I will use even more avocados (4 or 5).
Thank you so much! I totally agree 😉 I can’t get enough of this guac!
thanks for sharing this 🙂
This is EXACTLY how I’ve always made it, except I use roma tomatoes and seed them first…I don’t like the extra “wet” in my guacamole…
We’ve had a visitor from Sonora, Mexico stay with us several times and he makes guacamole almost the same way and it is the best guacamole I’ve ever had! The only differences are he uses white onion instead of red, doesn’t use Tabasco, and tops it with crumbled queso fresco. I’m definitely going to try it with the green Tabasco next time I make it (which thanks to your great pictures will be sooner rather than later). 🙂
your missing the thyme and olive oil…
How much olive oil and thyme do you use tazz?
Love the recipe, I don’t know about thyme and olive oil, I’ve never heard of adding thyme to guacamole and why in the world would you want your guacamole to be oily? Sometimes people try to be all fancy when in reality less is more. Thanks!
Thyme and olive oil…..NO… just NO.
I am a guacamole purest, can’t do the tomatoes.
What I have learned over 40 years of making guacamole is it needs salt a goodly amount of salt. My tip and it work nicely is to mix in a bit of salt but, then sprinkle most of the salt on the very top of the guacamole, when you dip your chip & bite in the salt will be on your tung, so you will use far less in the over all dish.
Why use thyme and olive oil?
Because thats ALSO what they put in it at barbacoa and it is AMAZING!
Ive also watched them make it plenty of times and even had my phone out during so while typing in on a list so I wouldn’t forget the ingredients they were adding to the mix. And definitely thyme and olive oil are added. Its seriously amazing. Its really the only reason we go to eat there.
This guac was fantastic. I love the tomatoes in it. It reminded me of my mission where tomatoes and avacodos were dinner every night! Thanks!
So GOOD. Thank you!
I love this guacamole and have made it several times this summer and always get many compliments. However, I always put in at least 4 avocados.
i agree!! this is the best. ever.
Did not care fot it. Sticking my recipe.. Simplest 1 ever. Mash 3 avocados add tablespoon diced red onion & tablespoondiced tomatoes, toss in a tbls sour cream and dash of salt. stir. Wonderful stuff.
Sounds white
And a piece of crumbled bacon mixed in tops it off. I do use a few scoops of Pace picante sauce instead of chopping tomatoes. 😊🌵