Easy Homemade Guacamole
This Easy Homemade Guacamole is so quick, fresh and delicious, you may never want the store-bought stuff ever again!
Servings: 8 (¼ cup each; recipe makes about 2 cups total)
- 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
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.
- 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.