The Best Guacamole

Simple ingredients in perfect proportion make a this dip a crowd-pleasing favorite for any event. We decided not to use tomato in ours -- it makes the guac watery -- and included both onion and garlic for extra zip. A healthy dose of fresh lime juice balances and brightens the flavors.
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  • Level: Easy
  • Total: 25 min
  • Active: 15 min
  • Yield: 6 to 8 servings
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1/2 small red onion, diced small

1 tablespoon distilled white vinegar

4 ripe Hass avocados

1/4 cup lime juice (about 2 limes)

1 jalapeno, minced (seeds and membranes included if you prefer heat or removed for a milder version)

1 clove garlic, grated

1 teaspoon kosher salt

1/2 cup lightly packed cilantro leaves, finely chopped (about 1/4 cup finely chopped)

Tortilla chips, for serving


  1. Put the diced onion into a small strainer and rinse under cold running water. Transfer to a small bowl and cover with 1 cup cold water. Stir in the vinegar and let sit for 10 minutes.
  2. Slice the avocados in half, remove the pits and scoop the flesh into a medium bowl. Pour the lime juice over the avocado. Using a fork or potato masher, mash the avocado until creamy with some chunks remaining. Drain the onions well and add to the bowl, along with the jalapeno, garlic, salt and cilantro. Stir to combine.
  3. Serve immediately with tortilla chips. Or press a piece of plastic wrap directly against the surface of the guacamole to prevent discoloration and refrigerate until ready to serve.