If you love Mexican food, then you know how fresh homemade guacamole can take a dish to the next level. Guacamole is a classic Mexican side dish made with mashed avocados and other ingredients such as tomatoes, onions, cilantro, jalapenos, and lime juice. It’s super easy to make at home and requires minimal effort.
This simple guacamole recipe makes an ideal appetizer or side dish to any meal. It is also perfect for parties, potlucks, and gatherings of all kinds. To enjoy this zesty dip, serve with chips, nachos or burritos.
All you need are some simple ingredients: ripe avocados, some fresh veggies, and seasonings. You just might find it to be the best guacamole recipe out there.
Why You’ll Like This Recipe
- It’s made with whole food, fresh ingredients.
- Avocados are a great source of potassium (690 mg) and dietary fiber (10 grams).
- It’s fresh flavor is the pieze de resistencia.
- It’s naturally gluten-free and vegan.
This chunky guacamole is a versatile dish that can be served as an appetizer before meals or at parties. It can be enjoyed simply with chips, but also complements nachos and burritos well.
Let’s look at how to make it.
- 4 large ripe avocados
- ½ medium red onion, diced
- 2 medium tomatoes, seeded and diced (I prefer Roma tomatoes)
- ½ bunch cilantro, chopped (about ¾ cup)
- 3 jalapeño peppers, seeded and diced
- 2 garlic cloves, minced
- 2 limes, juiced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne powder, optional
Halve the avocados by running a knife around it lengthwise, then twist the avocado to pull it apart. Discard the pit. Use a spoon to scoop the flesh into a large mixing bowl.
Use a fork to roughly mash avocados as smooth or chunky as you like. I prefer to keep it a little chunky.
Add the remaining ingredients to the bowl and mix together until evenly distributed.
Adjust to taste as needed with more seasonings. For an even spicier kick, include the jalapeno seeds.
Serve fresh with a side of tortilla chips or along with meals.
Exposure to air begins the browning process of avocados. Various methods exist to help keep guacamole green.
One is pressing it down into a bowl and covering it with a thin layer of water. The water is removed prior to serving. This method can be effective, but there is a possibility of water seeping in and causing the guacamole to become mushy.
Another is to add fresh lime juice to the guacamole, it will help keep it green. You can also squeeze a layer of lime juice on top when storing it and then drain it before serving again.
Some people keep the avocado pits in the bowl when storing their avocado dip. You have to remember to remove the pits before serving.
I have found the best way is to place a layer of plastic wrap over the top being careful to make sure that the guacamole is not exposed to air.
For optimal freshness, prepare the other guacamole ingredients in advance and add the mashed avocado right before serving.
Substitutions can be made to this guacamole recipe for variety. The red onion can be replaced with a yellow onion, or a shallot if desired. Jalapeno peppers can also be replaced with cayenne pepper, or diced and seeded serrano peppers. Cilantro can be swapped out with parsley, or basil if desired. Lime juice can also be substituted with lemon juice.
This guacamole is best eaten on the same day it is made. Store any leftover guacamole in an airtight container in the refrigerator for up to 2 days.
Frequently Asked Questions
An avocado is ripe when it yields slightly to gentle pressure and its skin is a bright green color. If an avocado is too soft, it may be overripe.
You can simply omit peppers if you don’t have access to fresh jalapenos. If you are looking for a spicier flavor, you can use serrano peppers instead.
While freezing guacamole is possible, it may affect the texture of the avocados and cause them to become mushy. It’s best to enjoy guacamole fresh, but if you must freeze it, make sure to use a freezer-safe container and store for up to 3 months. When ready to eat, thaw in the refrigerator overnight before serving.
Make your next Taco Tuesday, Cinco de Mayo, or Mexican fiesta a hit by making this easy and delicious homemade guacamole recipe. Serve it alongside homemade salsa or pico de gallo and don’t forget your favorite chips! For a healthier option, try serving it on top of a salad or as an accompaniment to grilled chicken. You can’t go wrong with this zesty dip – enjoy!
- 4 large avocados
- ½ medium red onion diced
- 2 medium tomatoes seeded and diced
- ½ bunch cilantro chopped (about ¾ cup)
- 3 jalapeño peppers seeded and diced
- 2 garlic cloves minced
- 2 limes juiced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground cayenne
- Halve the avocados by running a knife around it lengthwise, then twist the avocado to pull it apart. Discard the pit. Use a spoon to scoop the flesh into a large mixing bowl.
- Use a fork to roughly mash avocados as smooth or chunky as you like. I prefer to keep it a little chunky.
- Add the remaining ingredients to the bowl and mix together until evenly distributed. Adjust to taste as needed with more seasonings. or an even spicier kick, include the jalapeno seeds.
- Serve fresh with a side of tortilla chips or along with meals.
Be sure to come back and tell us how your guacamole turned out!