Secret Ingredient Guacamole: The Tastiest & Easiest Guac You’ll Ever Make!

Secret Ingredient Guacamole The Tastiest & Easiest Guac Ever

How do I say this without sounding boastful? Maybe by first admitting that there are many things I completely fail at, but one thing’s for sure, my guac ROCKS! It’s true. I’m continually asked to make it for virtually every party we’re invited to and it’s rare that the bowl isn’t nearly licked clean.

Why is it so good? What’s my secret? Well … I’m finally going to spill the beans, and admit that there’s actually THREE secrets to making the tastiest and easiest guac ever!

Ultimate Pico de Gallo Close Up

1) Homemade Pico de Gallo is the ultimate guaranteed way to make some killer guac! It isn’t rocket science to make, but taking a few minutes to make fresh pico de gallo with vine-ripe tomatoes is key to making the fastest, tasty guac in town!

2) Perfectly Ripe Avocados are also essential for making the best guacamole ever! But how many times have you squeezed an avocado in the market and thought it was perfect, only to discover big-ole brown spots once you cut it open. Boo! That’s such a bummer! Good news – there’s actually a very easy way to tell if an avocado is perfect, here’s how.

3) A Pinch of Oregano! It’s amazing how something as simple as the addition of a fragrant herb can create such a stunning undertone of flavor to a recipe – such is the case with oregano. Just a big pinch or two of oregano rubbed between your fingers to release its oils will add a beautiful savory flavor to your guac that will make it a memorable standout!

Putting it all together!
With homemade Pico de Gallo and perfectly ripe avocados in hand, within just a matter of minutes you and your family (if you opt to share) will be diving into some super tasty guac! Enjoy!

Secret Ingredient Guacamole (GF, DF)

Yield: 2 3/4 cups


  • 4 ripe avocados
  • 3/4 cups homemade pico de gallo
  • 1/4 tsp dried oregano
  • 1/4 tsp garlic powder
  • Sea salt to taste


  1. Make a fresh batch of pico de gallo and refrigerate for at least two hours (or overnight) to allow the flavors to meld.
  2. In a large bowl, mash remove the skin/pit of each avocado and mash to the texture you desire. I find it easiest to use a potato masher or a pastry cutter to mash avocado.
  3. Add the Pico de Gallo, oregano and garlic powder to the bowl of mashed avocado. Stir well to combine. Add sea salt to taste.
  4. Refrigerate until ready to serve. Best enjoyed within a few hours of making it. To help prevent browning, add an avocado pit to the top of the guacamole and place a sheet of plastic wrap over the top.


Adding a little fresh-squeezed lemon juice (about 1-2 teaspoons) to this dip will help to reduce the browning of the guacamole and adds a delicious "tang" of flavor.

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  1. says

    Oregano! Thank you for sharing your top secrets! I love guac too. Now, if I could only have better luck picking avocados…guess it is necessary to anyways buy several.

    • says

      Hi, Amy. Don’t forget to click on the link to the post I shared about how to pick a good avocado. :) Hope you enjoy this recipe!

  2. Gojenta says

    You shouldn’t add oregano but coriander. There is no place in Mexico where you will find guacamole with oregano.

    • says

      Hi, Gojenta. Thanks for your suggestion. I’ll definitely give coriander a try, and I think you should give oregano a try. It adds a little hint of earthiness to the guac. How I found out about oregano as a wonderful enhancement was via a chef friend of mine who uses it as well. I’m not claiming my version is an authentic Mexican-style recipe, but it certainly is delicious! :)

  3. says

    This looks and sounds absolutely delicious! I love the idea of trying oregano, something I wouldn’t think to add into guacamole. My “lunch crew” and I have a thing for avocados and I can’t want to bring this. Thanks for sharing your secret!

  4. Evelain G says

    Just my 2 cts, add lemon to the mix it helps to prevent the avocados from getting black and adds a delicious flavor, I’m mexican I know what I’m talking :)

  5. Hélène says

    I know lime juice is more authentically mexican but I use vinegar in my salsa and guac. Cant take the southerner out of this girl to make mexican food lol
    But I do squeeze some lime juice over it if we have any leftovers to store. Which is like, um, NEVA.

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