It’s always handy to have a reliable guacamole recipe in your repertoire. This version delivers bright, zesty flavor with a surprising secret ingredient that lifts the dip to the next level. Fresh, healthy, and perfect for game day or any gathering.
Guacamole is a crowd-pleaser — although it’s not everyone’s favorite (one person in my life isn’t a fan), I’ll happily take the extra. I didn’t grow up eating many avocados, likely because they weren’t as available where I lived. Over time, and thanks to family and friends who live where avocados are abundant and ripe, I’ve added them to my regular rotation.
Early on in my relationship, a friend introduced me to avocado on burgers — a simple idea that instantly won me over. My mother-in-law often serves sliced avocado in salads, and that easy, fresh flavor helped me learn to appreciate the fruit. On busy days I’ll halve an avocado, squeeze lime or lemon over it, add salt and pepper, and dig in. When there’s time, though, I prefer a well-seasoned guacamole with fresh mix-ins.
What makes great guacamole is subjective. For me, it’s all about balance: crisp onion, juicy tomato, bright lime, a touch of heat from jalapeño, a bit of seasoning, fresh cilantro, and one small, unexpected addition that ties everything together.
That secret ingredient is a splash of tequila. Before you scoff, hear me out: a very small amount — roughly half a shot for every three avocados — enhances the other flavors without making the dip taste boozy. It adds an extra layer of brightness and depth. Of course, you can skip it entirely and still have an excellent guacamole.
Serve this Guacamole with:
- Mexican Lasagna Roll-Ups
- 7 Layer Taco Salad
- Super Easy Baked Breakfast Tostadas
- 30 Minute Turkey Chili
- 20 Minute Taco Pasta
- Roasted Corn Salsa
- Sheet Pan Chicken Nachos
- Mexican Bean Salad
- Cilantro Cauliflower Rice
- The Easiest Slow Cooker Taco Meat
Basic Guacamole Recipe
Jessy Freimann
Pin Recipe
Equipment
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1 cutting board
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1 chef’s knife
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1 mixing bowl
Ingredients
- 3 avocados ripe
- ½ cup onion, diced
- 2 cloves garlic, minced
- 2 roma tomatoes, seeded and diced
- 1 jalapeño, diced (leave seeds in for more heat)
- ¼ cup cilantro, roughly chopped
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper or cayenne
- ½ shot tequila (about ¾ ounce)
- 2 limes, juice to taste
- Chips for dipping (and a Margarita if you like!)
Instructions
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Mash the avocados with a fork until mostly smooth but still slightly textured.
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Stir in the diced onion, garlic, tomatoes, jalapeño, and cilantro.
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Season with salt, pepper, cumin, and chili powder to taste.
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Add the tequila and lime juice, then taste and adjust until balanced.
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Serve immediately or within a few hours.
Notes
- Don’t over-mash. Mash by hand with a fork to keep some texture rather than using a food processor.
- Taste as you go. The ingredient amounts are a guideline — add more lime, salt, or heat until it suits your palate.
- Use ripe avocados. The right ripeness makes a huge difference. Underripe fruit is hard to mash; overripe fruit becomes too loose.
- Tequila is optional. The amount called for is small — about half a shot for three avocados — and enhances flavor without adding a boozy taste.
- If it’s too spicy, add another mashed avocado or more lime juice to mellow the heat.
- To prevent browning, press plastic wrap directly onto the surface before refrigerating.
- Prep ahead: Dice the onion, tomato, jalapeño, and chop cilantro in advance and keep chilled until ready to mix.
- Storage: Store covered tightly in the refrigerator for up to 2 days with plastic pressed onto the surface.
Nutrition
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