My Not-So-Secret-Anymore Guacamole Recipe

This is the best guac recipe. Hands. Down.

If you’ve been to my house in the last two years, chances are I have made a gigantic batch of guacamole and you watched the bowl get licked clean. Yeah. It’s that good.


  • 2 large avocados, halved and scooped out
  • 1/4 red onion, diced
  • 1 garlic clove, minced
  • 1 jalapeno or serrano pepper, seeded and finely diced
  • 8-10 sprigs of cilantro, finely chopped
  • 1 lime, juiced
  • 1/4 tsp sea salt
  • Pomegranate seeds, to taste (plus more for after the first half is gobbled up)


  1. Put all ingredients except the pomegranate seeds into a large mixing bowl.
  2. Smash the heck out of everything with a fork. If you’re making a double or triple batch, I recommend going in with a potato masher to save time, but you kind of miss the flavor development when you smoosh all the onions and garlic with a fork.
  3. Taste and adjust. I like it LIMEY and decently salty. Sometimes one lime isn’t enough. It needs a zing and your lips should pucker just a bit from the citrus. Fun fact: the lime prevents the guac from oxidizing so it lasts for a few days in your fridge.
  4. Transfer to your serving bowl and sprinkle with pomegranate seeds.
  5. Serve with tortilla chips, on your Taco Tuesday tacos, or just eat it with a spoon.

Any leftover guac will hold in the fridge for a couple of days. I personally use glass Pyrex containers to store all my food, so I can’t speak to how plastic will work.

Let me know if you made this!

Head over to my Instagram @joyandotherthingsblog for my Guac highlight with step-by-step instructions and pictures.

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