How do I know if an avocado is ripe enough for guacamole?

Gently squeeze near the top (stem end)—it should give slightly but not feel mushy. If it's rock hard, wait a few days. If it leaves an indent, it may be overripe.

Can I make guacamole ahead of time?

Yes, but it's best eaten fresh. If making ahead, store it in an airtight container with plastic wrap pressed directly on the surface and refrigerate for up to 1–2 days.

How do I keep guacamole from turning brown?

Lime juice helps, but the biggest trick is reducing air exposure. Press plastic wrap directly onto the surface or cover tightly with a lid. You can also smooth the top and add a thin layer of lime juice or water (drain before serving).

How can I make guacamole spicier (or milder)?

For more heat, add extra minced jalapeño or a pinch of cayenne. For a milder version, remove jalapeño seeds and membranes or skip it entirely.

Can I use a food processor to make guacamole?

You can, but it's easy to over-process. For better texture, mash avocados by hand with a fork or potato masher—this gives you more control over consistency.

Can I freeze guacamole?

Technically yes, but the texture may suffer once thawed. If you try freezing it, do so without any watery add-ins (like tomato), and seal it tightly with minimal air.

Best Ever Guacamole

Bowl of guacamole, spoonful of salt and scattered tortilla chips.

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This is the absolute BEST guacamole recipe of all time. Perfect look, flavor and texture!

Author: Lyndsey Hiltner
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 3 cups 1x
Category: Appetizers
Cuisine: American

Ingredients

Scale

4 ripe avocados

juice of 1 lime

1/2 cup red onion, diced

4 cloves garlic, minced

1 jalapeño, minced

1 roma tomato, diced

1/2 teaspoon chili powder

1 teaspoon salt

1/4 teaspoon black pepper

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Instructions

Mash Avocados: In a large bowl, mash the avocados until your desired guacamole consistency is achieved. Add lime juice to mashed avocados and mix thoroughly to prevent browning.
Add In's: Add the remaining ingredients to the bowl and stir until everything is evenly distributed. Cover bowl with plastic wrap, taking care to press wrap right up against the guacamole to prevent air from leaking inside. Let chill in the refrigerator for about an hour before serving to allow flavors to meld.

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Notes

*Guacamole is best served the day it is prepared. If you would like to make in advance or store leftovers, guac will keep tightly covered (with plastic wrap touching the guac!) in the refrigerator for up to 48 hours. This is not a freezer-friendly recipe.

Nutrition

Serving Size: 1/2 cup
Calories: 227k
Sugar: 1g
Sodium: 401mg
Fat: 19g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 9g
Protein: 3g
Cholesterol: 0mg

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