Zesty Guacamole

June 20, 2021

Want in on the guacamole secret? Add lots of lime (including the zest) and don’t over-mash. Great guac must be seasoned correctly, so make sure you have tasting spoons (or chips) nearby and adjust the seasoning as you see fit.

Secrets to GREAT Guacamole

For me, there are a few rules I LIVE by when it comes to making great guacamole. First, never over-mash your avocados. I like having a bit of texture vs. mashing until smooth. Next, don’t skip the citrus. I like using a fair amount of citrus in my guacamole which includes both citrus juice and zest. Finally, taste and adjust your seasonings. Making homemade guacamole is the perfect opportunity to practice trusting your gut as a home cook. Before loading up your serving bowl with your mixed guacamole, taste it and adjust to your liking. Feel free to add a bit more salt, citrus, or heat.

Let’s make GUAC

To make guacamole, you’ll peel and pit the RIPE avocados, then scoop the avocado flesh into a bowl. It’s key to the success of your guacamole that your avocados are ripe. After that, stir in the pico de gallo and the jalapeño pepper (fi using). Make sure that as you add the pico, you’re not adding any additional liquid. The fresh lime juice and zest is my favorite addition as it really brightens up the flavor. Mash the dip with a fork keeping in mind that you can make it as creamy or chunky as you like. I like leaving it fairly chunky if I’m serving it straight up with tortilla chips (my favorite way to enjoy guac).

Storing Success

To avoid your guacamole browning, you must cover it COMPLETELY. Unless you plan to dive into your guacamole right away, you’ll want to have a plan for storing the guacamole before you break out the chips or taco bar. While it’s unlikely with the irresistibility of guacamole, you also need a plan for storing leftovers. Air exposure turns green guacamole brown, so transfer to an airtight container and press a layer of plastic wrap directly onto the dip before snapping on the lid. Or, if you’re a guacamole enthusiast…you could look into getting this awesome guac saver.

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  • Author: Kelsey Nixon
  • Total Time: 10 minutes
  • Yield: 8 servings (2 1/2 cups) 1x


This lime-y guacamole is my favorite formula for making the best companion to a tortilla chip. 


  • 4 ripe medium avocados
  • 1 teaspoon kosher salt
  • ½ teaspoon garlic powder
  • Juice and zest from 1 lime 
  • 1/4 cup pico de gallo
  • 1 tablespoons finely chopped jalapeño pepper (from 1 small jalapeño, optional)


  1. Pit and peel the avocados. Cut the avocados in half lengthwise, then remove and discard the pits. Scoop the avocado flesh into the bowl with the garlic paste and discard the peels.
  2. Add the salt, garlic powder, lime juice and zest, and pico de gallo, then use a fork to mash to desired consistency.
  3. Stir in the jalapeño, if using. Serve right away.


  • Storing guacamole for longevity: Refrigerate in an airtight container covered with a layer of plastic wrap pressed directly on the surface of the guacamole for up to 3 days.
  • Prep Time: 10 minutes
  • Cook Time: N/A

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