Mexican · Appetizers & snacks

Classic guacamole

Name: Classic guacamole
Prep time: 15 min
Total time: 15 min
Yield: 6 appetizer servings
Cuisine: Mexican
Ingredients: 3 ripe Hass avocados; 2 tablespoons finely diced white onion; 1 small jalapeño or serrano, seeded and finely minced; 3 tablespoons chopped fresh cilantro; 1 tablespoon plus 1 teaspoon fresh lime juice, plus more to taste; 1/2 teaspoon kosher salt, plus more to taste; Tortilla chips, for serving

Chunky ripe avocado folded with lime, white onion, jalapeño, cilantro, and salt for a bright, balanced dip.

About 15 minTotal

About 15 minActive

$$Cost

EasyDifficulty

Makes 6 appetizer servings

Equipment

Any medium bowl with room to whisk without splashing works here.
Best steady grip
OXO Good Grips Stainless Mixing Bowl Set
View at Amazon
Best value with lids
Cuisinart Stainless Mixing Bowls with Lids
View at Amazon
Another workable path: Any medium bowl with room to whisk without splashing works here.
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How we chose
Research-backed · reviewed Aug 2026
We compared stainless mixing-bowl sets for stability while whisking, useful size range, nesting, lids, durability, and cleaning. Hands-on comparisons informed the fit labels; manufacturer specifications established the exact sets. Kwilt has not used these bowls.
OXO Good Grips Stainless Mixing Bowl Set: The grippy bases help a bowl stay planted while one hand whisks and the other adds dashi or seasoning. Trade-off: The thicker insulated construction costs more and nests less compactly than plain stainless restaurant-style bowls.
Cuisinart Stainless Mixing Bowls with Lids: Three durable sizes and fitted lids make the set useful for prep and storage without paying for a specialized base. Trade-off: The plain stainless bottoms do not grip the counter, so a damp towel may help when whisking vigorously.
Another workable path: Any clean medium bowl with enough room to beat the eggs without splashing will work. A pouring lip or nonslip base is helpful, not required.
Sources
Reviewed hands-on comparison
America's Test Kitchen bowl review
Professional baker recommendations
Fork

Ingredients

1× recipe · Makes 6 appetizer servings

3 ripe Hass avocados
2 tablespoons finely diced white onion
1 small jalapeño or serrano, seeded and finely minced
3 tablespoons chopped fresh cilantro
1 tablespoon plus 1 teaspoon fresh lime juice, plus more to taste
1/2 teaspoon kosher salt, plus more to taste
Tortilla chips, for serving

Instructions

Choose avocados that yield gently near the stem without feeling hollow or mushy. Halve them carefully on a stable board, remove the pits with a spoon, and scoop the flesh into a .
Add onion, chile, half the cilantro, lime juice, and salt. Mash with a fork just until about two-thirds is creamy and visible 1/2-inch avocado pieces remain.
Fold rather than beat the mixture, then taste with a tortilla chip because the chip contributes salt. Add more salt, lime, or chile in small increments; avocado should remain the leading flavor.
Finish with remaining cilantro and serve immediately. For a short hold, press reusable wrap directly onto the surface with no air pockets and refrigerate up to 4 hours.
Discard guacamole that has remained above 40°F for more than two hours. Browning alone is oxidation rather than spoilage, but a watery, sour-smelling, or long-warm dip should not be served.

MexicoMexico · long Mesoamerican avocado tradition

From the table

About this recipe

Guacamole belongs to Mexico’s long avocado tradition. Avocados were cultivated and eaten in Mesoamerica well before European contact, and mashed avocado preparations developed within that broader food culture. The dish should therefore be described as Mexican without pretending that one modern ingredient list represents every region or period.

Today guacamole ranges from very spare avocado, chile, salt, and aromatic mixtures to versions with onion, cilantro, lime, or tomato. The Hass avocado’s twentieth-century commercial rise helped make the dish available far beyond Mexico. This recipe keeps avocado dominant, uses modest onion, chile, cilantro, and lime, and preserves some pieces rather than beating the mixture smooth.

Sources

Dinner does not stop at the recipe