Homemade Authentic Guacamole Recipe
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. And let’s not forget that it’s fantastic with tacos, like America’s Test Kitchen’s Air Fryer Shrimp Tacos and Babaganosh’s Philly Cheesesteak Tacos.
The secret to good homemade guacamole isn’t complicated – it starts with ripe avocados and the right balance of fresh ingredients. You can keep it chunky, mash it until creamy, and easily adjust the seasonings to suit your taste.
Key Takeaways
- This easy homemade guacamole comes together quickly with ripe avocados and a few simple ingredients.
- Hass avocados are an excellent choice because of their rich flavor and creamy texture.
- Mash the avocados by hand for better control over the texture—no food processor required.
- Guacamole can be made ahead, but protecting it from air is the key to slowing browning.
- Serve it as a dip with tortilla chips or use it as a topping for tacos, nachos, burritos, and bowls.
Let’s look at how to make it.
Ingredients
- 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
Directions
- 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 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.
How To Choose Avocados for Guacamole
Hass avocados are a great choice for homemade guacamole because they have a rich flavor and creamy texture. Look for avocados that yield slightly when you gently press them with your fingers. They should feel soft but not squishy.
If your avocados are still hard, leave them at room temperature until they ripen. To speed things along, place them in a paper bag with a banana or apple for a day or two.
Avoid avocados with very soft spots or flesh that is heavily browned or stringy inside. A few small brown spots can usually be removed without sacrificing the whole avocado.
How To Keep Guacamole From Turning Brown
Guacamole turns brown when the avocado flesh is exposed to oxygen. Lime juice can help slow the process, but the most important step is limiting the guacamole’s contact with air.
Transfer leftover guacamole to an airtight container and smooth the top with the back of a spoon. Press plastic wrap directly against the entire surface of the guacamole before adding the lid. Refrigerate until ready to serve.
If a thin brown layer develops on top, you can usually scrape it away and enjoy the green guacamole underneath.
Substitutions
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.
Storing
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.
What To Serve With Guacamole
Tortilla chips are the obvious choice, but homemade guacamole can do a lot more than sit beside a bowl of chips. Spoon it over tacos, nachos, quesadillas, burrito bowls, grilled chicken, or your favorite Mexican-inspired dishes.
For a party or game-day spread, serve it alongside Restaurant Style Salsa, Mexican Street Corn Salad, and other easy dips and appetizers. You can also set out chopped tomatoes, jalapeños, cheese, and extra lime wedges and let everyone customize their plate.
Homemade Guacamole
Ingredients
Method
- 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.
Nutrition
Video
Notes
Tried this recipe?
Let us know how it was!FAQs
Yes. For the freshest flavor and color, I recommend making guacamole the day you plan to serve it. If necessary, you can make it a day ahead and refrigerate it in an airtight container with plastic wrap pressed directly against the surface.
Leftover guacamole is best eaten within a day or two. The color may darken during storage even when the guacamole is still safe to eat.
You can freeze guacamole, but keep in mind that fresh mix-ins such as tomatoes, onions, and cilantro may change texture after freezing and thawing.
Avocados themselves, however, freeze very well. I like to freeze ripe avocados when I know I won’t be able to use them before they go bad. It’s an easy way to keep perfectly good avocados from going to waste, and they’re great to have on hand when you want to make guacamole later.
For the best results, freeze avocado halves or mashed avocado with a little lime or lemon juice to help preserve the color. Store them in an airtight freezer-safe container or bag, removing as much air as possible. Thaw the avocado in the refrigerator, then use it to make fresh guacamole and add the onions, cilantro, tomatoes, or other mix-ins after thawing
You can omit peppers if you don’t have access to fresh jalapenos. If you like a spicier flavor, you can use serrano peppers instead.
Ready to Make Some Guacamole?
Fresh homemade guacamole is one of those recipes that proves simple really can be better. With ripe avocados and a handful of fresh ingredients, you can have an easy guacamole dip on the table in minutes. Serve it with tortilla chips, spoon it onto tacos, add it to burrito bowls, or- no judgment here – eat it straight from the bowl.
How do you like your guacamole: smooth and creamy or chunky with plenty of texture? Leave a comment below and let me know!
