This Easy Homemade Guacamole is so quick, fresh and delicious, you may never want the store-bought stuff ever again!
All you need is about 10 minutes and a few simple ingredients to whip up a batch of this awesome avocado dip that's perfect for dipping, snacking, serving with your favorite Mexican meals, and more!
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So, since I had the avocados out for last week's Everything Bagel Avocado Toast, I decided I would use some of them to show you how to make guacamole, my other favorite thing to make with avocados.
Because, when it comes to guacamole, nothing beats fresh, homemade guacamole!
It's creamy but still a little chunky, vibrantly green, and packed with flavor. You can make it just the way you like it.
And you know exactly what's in it: avocados, onions, garlic, jalapenos, cilantro, lime juice, and salt. That's it. Plus all of these wonderful ingredients have nutrients that are good for you!
You'll do some quick chopping, mashing, and mixing, and then it's ready to enjoy.
Use it as a dip for tortilla chips or veggies. Include it in or serve it alongside Mexican recipes like nachos, tacos, burritos, and quesadillas. Mix it into scrambled eggs. Put it in a salad or on sandwiches, wraps, burgers, or even hot dogs.
Lots of yummy possibilities!
Ingredients You Need
Note: Exact amounts are in the recipe card below.
- Avocados
- Red onion
- Garlic
- Jalapeno pepper
- Fresh cilantro
- Fresh lime juice
- Salt
How to Know When Avocados are Perfectly Ripe
Perfectly ripe avocados generally have very dark, almost black skin that's a little bumpy. Most importantly, they will feel slightly soft when you give them a gentle squeeze. If they're too soft or mushy, they are over-ripe and may have brown spots inside.
Unripe avocados will have green, slightly smoother skin and will be very firm. Store them at room temperature, and they should ripen within 4 to 7 days (sometimes a little sooner).
If you need to speed up the ripening process, put them in a brown paper bag with a banana.
To slow down the ripening process or to hold ripe avocados for an extra day or two (if left out, they can go from ripe to over-ripe very quickly), put them in the refrigerator.
How to Make Guacamole
Note: This is just a quick overview of the steps. Scroll down to the recipe card for the full recipe with detailed instructions.
Tips & Tidbits
- Hass avocados are the best to use since they are less firm than other varieties and are easy to mash.
- Not a fan of cilantro? Just leave it out (don't substitute parsley...it's not the right flavor here).
- The jalapenos add just a hint of heat, but you can leave them out if you'd like (and remember, most of the heat is in the seeds and membranes, so if you want it hotter, don't discard them).
- Don't hold back too much on the salt (unless, of course, you need to watch your salt intake). Avocados need salt to bring out their flavor. If you don't add enough, your guacamole will be bland.
- Use freshly squeezed lime juice instead of the bottled stuff. It makes a difference!
- Feel free to add more or less of any ingredient to suit your own tastes.
- I prefer guacamole without tomatoes. But you can add some if you'd like. Just make sure to remove the seeds and any liquid before dicing them up so your guac isn't watery.
- The one bad thing about guacamole is that it will turn brown. The longer it is exposed to air, the quicker it'll happen. You can try to slow it down (the lime juice helps), but you can't stop it. That means that you really shouldn't make it ahead of time.
- For the best guac experience, make it fresh, only make as much as you need so there are no leftovers, and serve it immediately!
- That being said, if you have any leftovers, help prevent browning by pressing a piece of plastic wrap directly onto the surface of the guacamole (the goal is to keep the air out). Store it in the refrigerator for up to 2 to 3 days, tops.
So simple, so perfect, and so delicious. You might just want to eat the whole bowl!
I hope you try this Easy Homemade Guacamole recipe and love it as much as I do. Thanks for visiting today!
More Mexican Recipes to Try
If you make this recipe, I'd love to know how it went. Please leave a comment and star rating below. Thanks!
📋Recipe
Easy Homemade Guacamole
Ingredients
- 1½ pounds ripe avocados, about 6 mini or 3 regular/larger avocados (Hass are the best to use)
- ¼ cup finely diced red onion
- 1 clove garlic, finely minced
- ¼ cup finely diced jalapeno pepper, optional (keep the seeds and membranes for more heat)
- ¼ cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
- salt, to taste
Instructions
- Cut each avocado in half from top to bottom around the pit and open it up by twisting apart the two halves. Remove the pit by gently squeezing the sides of the avocado, working your way around, until the pit comes loose. Note: Another way to remove the pit is to carefully pierce it with your knife, give it a twist, and it should come right out (it will usually be stuck to the knife).
- Using a spoon, scoop out the avocado flesh from the skins and place it in a large bowl.
- With a fork, mash the avocado to your desired consistency (I make mine mostly smooth with some small chunks).
- Add the onions, garlic, jalapenos, cilantro, lime juice, and salt. Gently stir with the fork until well-combined. Taste and adjust the seasoning if needed.
- Serve immediately!
Notes
- Use as a dip for tortilla chips or veggies. Include it in or serve it alongside Mexican recipes like nachos, tacos, burritos, and quesadillas. Mix it into scrambled eggs. Put it in a salad or on sandwiches, wraps, burgers, or even hot dogs. Lots of yummy possibilities!
- Perfectly ripe avocados will generally have very dark, almost black skin that's a little bumpy. Most importantly, they will feel slightly soft when you give them a gentle squeeze. If they're too soft or mushy, they are over-ripe and may have brown spots inside.
- Don't hold back too much on the salt (unless, of course, you need to watch your salt intake). Avocados need salt to bring out their flavor. If you don't add enough, your guacamole will be bland
- Feel free to add more or less of any ingredient to suit your own tastes.
- Not a fan of cilantro? Just leave it out (don't substitute parsley...it's not the right flavor here).
- If you have any leftovers, help prevent browning by pressing a piece of plastic wrap directly onto the surface of the guacamole (the goal is to keep the air out). Store it in the refrigerator for up to 3 days, tops.
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