This is the best ever guacamole recipe! It’s simple to make, only uses a handful of fresh ingredients, and doesn’t turn brown – thanks to a simple, less-known method.
Best Ever Guacamole
Using only 5 fresh ingredients, this guacamole doesn’t get any tastier or easier! This is a staple at my house for taco night and as a side for any gathering. I’ve been making this recipe for years and it’s always a huge hit and everyone asks for the recipe.
Here are my tips to make the perfect guacamole:
- Use equal parts very finely chopped tomatoes, cilantro, and onion.
- Feel free to use a food processor for the onion, cilantro, and jalapeno. However, you’ll need to chop the tomatoes by hand because they’ll turn to much in the food processor!
- Don’t puree or over-mash the avocado. It’s much better with some chunks of avocado.
- When picking out avocados, they should be firm with a slight give. Also, look for avocados that still have the stem attached. If the stem is missing, it’s more likely the avocados have brown spots on the inside.
- If your lime is hard and you’re not getting much juice out, pop it in the microwave for 10-15 seconds. This will make it much easier to get the juice out!
- Please use fresh lime juice, the reconstituted stuff just isn’t the same!
How To Keep Guacamole From Turning Brown
The only problem I’ve ever had with guacamole is that it turns brown SO fast! Whatever we don’t eat (which isn’t usually much, but still!) ends up getting tossed. Then, I came across a method that claimed to keep the guacamole green for days! I was extremely skeptical because I’ve tried so many tricks to keep it green – leave in the pit, add more lime juice, cover it with plastic wrap, etc.. But none of them worked until now!
The trick is to scoop out the flesh of the avocado and soak them in saltwater for about 10 minutes!!! No joke, the picture below is my avocado after sitting in the fridge 2 whole days!!! Can you believe it!?! Sure, it’s not bright green – but it’s not a yucky brown either!!!
Here Are The Easy Guacamole Instructions
To keep the guacamole green:
Fill a large bowl with warm/hot water and stir in 1 Tbsp. Sea Salt. The water needs to be just hot enough to dissolve the salt.
Cut the avocados in half, remove the pit, and scoop out the flesh. Place the flesh of the avocados in the saltwater while you prepare the rest of the ingredients.
To make the guacamole:
Very finely chop equal parts cilantro, onion, and tomatoes. For 5 avocados, I use 1/2 cup each. This roughly comes out to around 1/2 onion, 1 medium tomato, and 1/4 of a bunch of cilantro. You can also add a chopped and seeded jalapeno, but we don’t like our guac spicy so I usually leave it out.
Remove the flesh of the avocados from the saltwater and place in a large, shallow bowl. Use 2 forks or a potato masher to mash. Do not over mash.
Then, add the juice of 1/2 a lime, 1/8 tsp. garlic powder, and 1/4 tsp. Sea Salt. And please, don’t use the reconstituted lime juice, it just isn’t the same!
Stir in the chopped onion, tomatoes, cilantro, and jalapeno (if using). Taste and add additional salt or lime juice if needed. If you have any left over, cover with plastic wrap. The guacamole will stay green for up to 2 days in the fridge.
*Looking for a Keto Tortilla Chip recipe to go with your guacamole? Check out my Keto Breads Cookbook!
Best Ever Guacamole + How To Keep Guacamole From Turning Brown
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- 5 Medium Avocados ripe
- 1 Tbsp Sea Salt
- 1/2 Cup Onion finely chopped, around 1/2 large onion
- 1/2 Cup Tomatoes finely chopped, around 1 medium tomato
- 1/2 Cup Cilantro finely chopped, around 1/4 of a bunch
- 1 Jalapeno seeded and finely chopped, optional
- 1/4 tsp. Sea Salt + more to taste
- 1 Lime juiced
- 1/8 tsp. Garlic Powder
- Fill a large bowl with hot water - warm enough to dissolve the salt. Add 1 Tbsp. of sea salt and stir to combine.
- Cut the avocados in half, remove the pit and scoop out the flesh with a spoon. Place the flesh in the saltwater and set aside to soak at least 10 minutes.
- Finely chop the onion, tomatoes, cilantro, and jalapeno (if using). Set aside.
- Remove the flesh of the avocados from the saltwater and place in a large, shallow bowl. Use 2 forks or a potato masher to mash the avocados. Do not over-mash.
- Add the 1/4 tsp. sea salt, juice of 1/2 lime, and garlic powder. Then, stir in the chopped onions, tomatoes, cilantro, and jalapeno.
- Taste and add more salt and lime juice if needed (I almost always add more salt and lime juice). Serve.
- To store, cover in plastic wrap and store in the fridge for up to 2 days.
Nutritional information is approximate and may vary.
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