The best things in life are often the simplest, and sometimes it comes in the form of guacamole! This simple and easy 4-ingredient guacamole recipe is my go-to.
It takes just 5 minutes to make, and it’s even make-ahead and freezer friendly. I share tips and tricks to keep guac fresh and green longer!
Serve with tortilla chips or anything else you like: tacos, quesadillas, burritos, burrito bowls, and so much more!
Guacamole is a must-have in life. I like it the traditional and simple way: just mashed avocados with lime juice, cilantro, and salt. This quick and easy 4-ingredient guacamole recipe is seriously THE BEST!
The trick is using ripe avocado and fresh ingredients. It always turns out so creamy, vibrant, and packed with fresh flavors.
It comes together in no time! 5 minutes is all you need to make it. And the best part is that it’s make-ahead and even freezer friendly.
We love to serve this 4-ingredient guacamole with tortilla chips and other dips, such as this chorizo queso dip. The more dips, the better!
Taco Tuesday is a tradition in our house! We love to serve it with Carne Asada Tacos or Skirt Steak Tacos. And of course, we can’t miss our Mexican Street Corn Salad with a side of Avocado Crema because we’re in love with all things avocado!
Here’s why this is our go-to guacamole recipe:
- Simple: Just 4 basic ingredients to keep it authentic and delicious!
- It’s quick! Ready in just 5 minutes or less.
- Creamy, vibrant, and fresh
- Customizable: This is a great basic guac recipe that you can customize to your liking.
- Great for parties – simply multiply this recipe to feed a crowd.
Jump to:
My Best Tips to Make the Perfect Guacamole
- Use ripe avocados. Avocados are ripe when they feel slightly soft to the touch, but not mushy.
- Use fresh lime juice for best results. Not only will this add bright flavors, but also keep it from turning brown too fast.
- Adjust flavors to taste.
- Make it right before serving: Avocados start to turn brown after being exposed to air due to oxidation. Although you can make it ahead, freshly made is always best.
You Only Need 4 Ingredients
As always, the full ingredient list with quantities can be found in the recipe card down below, but let’s start with a few helpful ingredient notes from recipe testing:
- Ripe avocados: Haas avocados are my favorite, but it works with any kind.
- Limes: I’d recommend fresh lime rather than bottled lime juice for best results.
- Cilantro: Adds great flavor. If you’re not a fan of cilantro, omit it, but I’d recommend adding something else like diced tomatoes and ground black pepper.
- Salt to taste
Step-by-Step Instructions
Below is a quick tutorial on how we make this recipe at home.
Step 1 | Cut avocados and remove pit
To open an avocado, cut it in half lengthwise. Twist the two halves apart and remove the pit. Use a spoon to scoop out the flesh and discard the peel.
Step 2 | Mash and serve
Combine prepared avocados, cilantro, and freshly squeezed lime juice to taste. Mash with a form until chunky or smooth, depending on how you like it. Season with salt to taste.
Serve immediately with tortillas chips or your favorite main dishes. We recently served it with these amazing Chicken Quesadillas – they were incredible!
Add-Ins and Variations
Level it up with your favorite toppings and mix-ins. We love to do this when hosting and want to add a fun twist to this recipe. The possibilities are endless!
- Use it for my Chili Lime Shrimp Cups!
- Diced tomatoes and onions
- Add some heat by adding finely chopped jalapeños
- Diced mangoes, tomatoes, and onions.
- A pineapple and red bell pepper salsa
- Crumbled queso fresco and pomegranate
- Add seasoning, such as garlic powder or chili powder
Make Ahead and Freezing
Believe it or not, you can make guacamole ahead of time! While fresh is always best, you can make it 1 to 2 days in advance if you store it properly – see the “How to Store” section below for all the tips and tricks to prevent it from turning brown.
And guess what, you can also freeze it! Transfer to a resealable freezer-friendly plastic bag, and squeeze out as much as possible. Then, seal the bag and freeze for 2 to 3 months. The key here is making sure there’s no air trapped – air is what makes avocados turn brown.
How to Store Guacamole
There are ways to keep them green for a little longer. This technique should keep it green for 2 days or so:
- Spread guacamole in a container.
- Squeeze a thin layer of fresh lime juice to cover the surface of the guac. This will act as a barrier between the air, which is what causes it to turn brown.
- Cover with plastic wrap, making sure it’s completely touching the guac to seal the barrier.
- Refrigerate. When ready to serve, remove the plastic wrap and water or lime juice from the surface. Give it a quick and rough stir, and serve.
Pairing and Serving Ideas
There are so many ways to serve guacamole. Here’s how we like to do it:
- With your favorite tortilla chips or a crudité platter.
- Appetizers: Use this recipe to make my Chili Lime Shrimp Cups or Avocado Deviled Eggs.
- Breakfast: Who said you can’t have guac for breakfast? Serve it with Chorizo and Egg Tacos, or with sourdough toast.
- With chicken or steak fajitas, Chicken Fajita Bowls, or Mexican Chicken and Rice.
- Tacos and quesadillas: If you do Taco Tuesday, try our Carne Asada Tacos or Slow Cooker Barbacoa Tacos.
- Along with other sides: Try this Mexican Street Corn Salad or Chorizo Queso Dip!
Our favorite Mexican and Tex-Mex inspired recipes:
Recipe FAQs
Avocados are ripe when they feel soft to the touch, but not mushy.
Squeeze a thin layer of lime juice over it and cover completely with plastic wrap, making sure it’s completely touching the guac to seal the barrier with air. Refrigerate for 1-2 days.
I’d recommend serving immediately, but you may also make it 2 days ahead if you store it properly.
Yes, but it might be a bit plain. If you’re leaving out the cilantro, maybe try adding diced tomatoes and a few grinds of black pepper.
Yes, this is a must. Otherwise, it will be hard to mash and it will have a raw taste.
This recipe was updated in July 2023 to include new information and tips.
Tips for Success
- Use ripe avocados. When you press the avocado with your thumbs, it should give in slightly but not feel mushy.
- Serve fresh for best results. You may also make it ahead by following the storage tips included in the recipe card down below.
- How to ripen avocados faster: Put them in a brown bag along with a banana or an apple and seal the bag tightly for 1-2 days to help expedite the ripening process. Apples and bananas produce ethylene gas, which helps avocados ripen faster.
- Don’t omit the lime juice – it helps to keep the guacamole fresher and greener.
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Easy 4-Ingredient Guacamole
Equipment
- Masher or a fork
Ingredients
- 4 large RIPE avocados
- Juice of 1 to 2 limes - plus more to taste
- 3 tablespoons finely chopped cilantro - or to taste
- Salt to taste
Instructions
- Cut avocados in half and remove the pit. Using a spoon, scoop the avocado to remove the flesh and discard the peel.
- In a bowl, mash the avocado, cilantro, and freshly squeezed lime juice (to taste) until chunky or smooth, up to you. Season with salt. Adjust flavors to taste, if needed. Serve immediately with tortilla chips or as desired.
Notes
- Use fresh lime juice to flavor and to help prevent the guac from turning brown.
- How to ripen avocados faster: Place avocados in a brown bag along with a banana or an apple. Seal bag tightly for 1-2 days. These fruits produce ethylene gas, which helps avocados ripen faster.
- Freezing: Transfer to a resealable freezer-friendly plastic bag, and squeeze out as much as possible. Seal and freeze for 2 to 3 months.
- Make ahead: Make 1-2 days in advance following the storage tips below.
- How to store:
- Squeeze a thin layer of fresh lime juice to cover the surface completely. This will act as a barrier with the air, which is what causes it to turn brown (oxidation).
- Cover with plastic wrap tightly. Seal the container.
- Refrigerate. To serve, remove the layer of lime juice and any browned spots.
- Cilantro: If desired, leave out cilantro, but I’d recommend adding something else like diced tomatoes and a few grinds of black pepper.
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