This simple 4-ingredient guacamole recipe is the way guacamole should be—easy, fresh, and loaded with zesty flavor. Have you ever dipped a chip into a bowl of table-side guacamole at your favorite Mexican restaurant and thought, why can’t I make this at home?
Well I have good news: With just four fresh ingredients, this easy guac comes together in under 10 minutes right in your kitchen with zero fuss.
What's my secret? Fresh pico de gallo from the deli or produce section—it’s a game changer. You get all the freshness of diced tomatoes, onions, and peppers without having to chop a single thing.
It's the perfect dip for Cinco de Mayo, backyard cookouts, or Taco Tuesday. Serve it with tortilla chips, in burrito bowls, or spoon it over beef carnitas tacos—either way, this one’s going to disappear quick. It’s one of those recipes you’ll find yourself making on repeat, and no one will guess how simple it actually is.
For Cinco do Mayo this year, I plan to make the ultimate dip platter featuring this homemade guacamole, easy queso dip, and either this cherry salsa recipe or the pineapple salsa served with my jerk chicken quesadillas.
We'll also have grapefruit ranch water cocktails and perhaps a margarita--either a key lime margarita, mango coconut margarita, or strawberry rum margarita. I can't wait!
Ready to learn how to make this easy recipe? Let's do it!
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Ingredients
Before we get started, let's gather the ingredients we need for this recipe:
- avocados
- lime juice
- fresh cilantro
- pico de gallo
- kosher salt
- freshly ground black pepper
- favorite tortilla chips
(See recipe card for quantities.)
Instructions
Now that we've got our ingredients, it's time to get cooking!
- First, cut the avocados in half and remove the pits.
- Then, scoop the flesh of the avocado into a medium bowl.
- Next, mash the avocado with a potato masher or a fork to desired consistency.
- Finally, stir in the cilantro, pico de gallo, and lime juice. Season with salt and pepper to taste. Serve with chips.
Hint: Some pico de gallo blends have large pieces of vegetables. For the best results, I like to chop it up a little before stirring into the guacamole for a smoother consistency.
Substitutions
Out of an ingredient? No worries! Here are some easy substitutions:
- Lime juice - Instead of lime juice, lemon juice works great too!
- Pico de gallo - Fresh pico de gallo from the deli or produce department of the grocery store is a great time saver omitting lots of prep work. You can use fresh salsa or jarred salsa instead. Or, if you've got the ingredients on hand, chop up a red onion or yellow onion, some fresh garlic, tomatoes, and peppers and make your own.
- Cilantro - Not a fan of cilantro? Use fresh parsley as another fresh herb option.
Variations
Check out these ways to change up this simple guacamole recipe:
- Spicy - Give this guac a little quick by adding your favorite hot sauce or some cayenne pepper.
- Jalapeño or Serrano Guacamole - Mince up a jalapeño or serrano pepper and stir it into the guacamole along with the pico do gallo.
- Roasted Corn Guacamole - Add 1 cup of roasted or grilled corn for a veggie-packed guac.
Equipment
Here's the equipment you'll need to make this best guacamole recipe:
- chef's knife
- measuring spoons
- dry measuring cup
- medium mixing bowl
- potato masher
Storage
Store any leftover guacamole in an airtight container in the refrigerator for up to 2 days.
This recipe doesn't freeze well.
Tasty Tip
You can make this guacamole ahead of time but note that the avocado can turn brown when exposed to the air. (It oxidizes.) To help prevent that from happening, press plastic wrap directly on top of the guacamole before storing in the fridge.
Frequently asked questions
I think the secret to great guacamole is making sure your avocados are perfectly ripe. How do you know if an avocado is ripe? Give it a gentle squeeze--if it gives a little then it's ready. You can also remove the little knob on the stem end. If it's easy to remove and the part underneath is green or yellow it's perfect for guacamole.
Yes! Place them in a brown bag with a banana or tomato. The ethylene gas will help the avocados ripen faster and they'll be ready to make this delicious guacamole in about 1-2 days.
Avocados turn brown naturally when exposed to oxygen so to help slow down that process, add lime juice (or something else acidic) as soon as you can. If you aren't eating it right away, press a piece of plastic wrap directly on the surface of the guacamole to prevent it from oxidizing quicker.
Stir in a little sour cream or mayonnaise to your guacamole. You can also puree the avocados first before stirring in any ingredients.
Guacamole is best when it's eaten right away, but you can make it a couple of hours ahead of time. Just be sure to cover the surface with plastic wrap to prevent browning if you aren't eating it immediately.
To be on the safe side, allow for about ¼ to ½ large avocado per person.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this easy guacamole recipe:
🍽Get the recipe
Easy 4-Ingredient Guacamole Recipe from Scratch
Equipment
- chef's knife
- measuring spoons
- dry measuring cup
- medium bowl
- potato masher
Ingredients
- 2 large ripe hass avocados
- 1 tablespoon fresh lime juice
- ½ cup chopped fresh cilantro, plus more for garnish
- ⅓ cup fresh pico de gallo
- Kosher salt and fresh ground pepper to taste
- Tortilla chips
Instructions
- Halve and pit the avocados. Scoop the flesh into a medium bowl.
- Mash the avocados with a potato masher or fork to desired consistency. Stir in the lime juice and cilantro.
- Chop the pico de gallo into smaller pieces if necessary. Add to the guacamole.
- Season to taste with salt and pepper and transfer to a serving bowl. Garnish with more cilantro and serve with chips.
Recipe guidelines and test kitchen tips
When developing and testing recipes, here are some key things that I do for more success in the kitchen:
- Be sure to use dry measuring cups for things like flour, sugar, and mayonnaise and a liquid measuring cup for things like water, milk, and broth.
- When measuring dry ingredients like flour and powdered sugar that can pack down, spoon the ingredient into a dry measuring cup and level with a knife as opposed to scooping the measuring cup into the ingredient.
- I test and develop recipes using a standard electric oven and standard gas stovetop. Be aware that if you use an electric stovetop or convection oven, your bake times will be different.
- When recipes call for kosher salt, I use Diamond Crystal kosher salt.
Food safety
Finally, don't forget to keep these food safety tips in mind when making this recipe.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Always have good ventilation when using a gas stove.
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