How to Make the Best Guacamole

how to make the best guacamole that’s simple, classic, and big on flavor

yield: approximately 3 cups of guacamole

  • Author: Kayla Howey


  • 8 small to medium avocados, halved and pitted
  • 2 jalapeños, stemmed and minced (1.5 oz minced)
  • 2 scallions, halved lengthwise and thinly sliced (1 oz sliced)
  • 4 limes, juiced (3 tbsp of juice)
  • 2 cloves garlic, minced
  • 1 tbsp chopped cilantro
  • 1 ½ tsp kosher salt
  • cilantro leaves, to garnish
  • sliced scallions, to garnish
  • tortilla chips


  1. Scoop out the avocado flesh into a bowl and discard the skins (1 lb, 10 oz total flesh). Use a fork to roughly mash the avocado until almost smooth, yet still full of texture.
  2. Fold in the jalapeños, scallions, lime juice, garlic, cilantro, and salt. Mix really well. Taste the guacamole and season with more lime or salt if desired.
  3. Transfer the guacamole to a serving bowl and top with more cilantro and scallions. Serve with tortilla chips.


It’s best to make guacamole and eat it all immediately. But, it can also be stored for a day or so in the fridge. I find the best way to store it is in a deli container. Press a piece of plastic wrap directly on top of the guacamole to prevent any air exposure before putting on the lid.