Fresh and Flavorful Homemade Guacamole Recipe

LAST UPDATED: Apr 29, 2020 | PUBLISHED: Apr 29, 2020 | By: Julie Blanner

Fresh and flavorful Guacamole made with just a few classic ingredients in minutes. Get all the tips, tricks and variations to make the BEST guac!

A white bowl on a white surface, filled with a homemade guacamole recipe.

Guacamole is the quintessential Mexican appetizer – it goes well with everything including tacos, quesadillas, fajitas and more!

You can make restaurant quality Guacamole at home – in minutes! These tips and tricks will take your guac up a notch!

I make it just about every time we have friends over because it’s quick, easy and always a crowd pleaser. There’s never a bite left. Fortunately, it’s easy to scale up (or down) using the slider in the recipe card or simply doubling, because it’s not just a dip!

A white bowl on a white surface, filled with a homemade guacamole recipe.

While I love serving it with tortilla chips or veggies, it’s also a great topping to so many of our favorite dishes. I love when a recipe multi-tasks to save time – especially when entertaining!

What Makes this Guacamole Great

  • Classic
  • Customizable
  • Quick
  • Fresh
  • Packed with Protein

It’s naturally gluten free, dairy free, vegan, Whole30, and keto friendly!

A white bowl full of homemade guacamole, chips to the side.

I like to give a lot of detail in my recipe posts to guide readers through any questions. If you’re just here for the printable recipe, feel free to click “jump to recipe” right under the title of this post and you’ll head straight there!

A white surface filled with the fresh ingredients for a guacamole recipe.

Guacamole Ingredients

  • Avocado – (how to select ripe, how to ripen)
  • Onion – Red or white, your preference.
  • Jalapeño – Substitute with serrano chili if you prefer.
  • Cilantro – Omit if you don’t care for it.
  • Tomato – Roma or heirloom tomatoes are preferable. In the winter, grape tomatoes work well, too.
  • Salt and Pepper – To taste. For best results, use a grinder set to the largest setting for thick flakes of sea salt and fresh cracked pepper.
A white bowl full of homemade guacamole, chips to the side.

Variations and Optional Add Ins

  • Fruits – Diced mango, pineapple, apple, peaches or pomegranate seeds.
  • Cheese – Crumble on top or mix in cojita, chihuahua cheese, queso fresco, monterey jack, or cheddar.
  • Vegetables – Corn, black beans, even roasted vegetables!
  • Spices – Cumin, red pepper, paprika, cayenne and garlic.
  • Nuts – Pistachios, almonds or walnuts.
  • Meat – Bacon and chorizo are delicious protein packed additions.
  • Sour Cream or Greek Yogurt – Make it creamy by folding in sour cream.
A white bowl on a white surface, filled with a homemade guacamole recipe.

Guacamole Recipe Tips

  • Use Ripe Avocado – A quick squeeze of the avocado while you’re shopping can tell you about ripeness. Soft to the touch? Just right for guac.
  • Keep it Green – You cannot prevent guacamole from browning, but you can slow the process. Add lime to guacamole. Cover it with plastic to prevent air from coming in contact (directly on the guac), and keep it cold. Refrigerate until serving (best served immediately). Consider filling a larger bowl with ice and placing the bowl of guacamole in it to serve to keep it chilled.
  • Find Your Texture – Chunky or smooth? Mix it up to your favorite consistency.
  • Shortcut – Skip the tomato, onion and cilantro and substitute with Pico de Gallo, Watermelon Salsa or Pineapple Salsa

Quick tip: If you need ripe avocados for guacamole, check the organic section! I’ve found that often if the “regular” avocados are too hard, the organic ones are just right!

A white bowl full of homemade guacamole, chips to the side.

How to Dice a Jalapeño

A lot of the heat in jalapeños is in the membrane and seeds….

  1. Slice the stem off.
  2. Cut the jalapeño in half, longways.
  3. Scoop the membrane with a knife.
  4. Cut into strips.
  5. Dice.
A white surface with a sliced jalapeno, knife to the side.

How to Slice Avocado

  1. Slice the avocado in half longways. When you feel the knife reach the pit, rotate to cut all the way around it.
  2. Twist the two halves apart.
  3. Stab your knife into the pit and twist to remove.
  4. Using a spoon, scoop the avocado out of the flesh.
  5. Slice, dice or cube with flat side facing down.
A white surface with two avocados, one sliced open with a knife to the side.

To Store

  • Refrigerate – Add to an airtight container. Cover in a thin, visible layer of lime juice or water. Press plastic wrap onto the surface to cover. Refrigerate up to 3 days.
  • Freeze – Guacamole without tomatoes and onion, freezes well. Store in a ziplock bag removing air, up to 3 months. Thaw overnight in the refrigerator or by running cold water over the bag.
A white surface filled with the fresh ingredients for a guacamole recipe.

How to Make Guacamole

  1. MashA white bowl with mashed avocados and a wooden spoon, starting a homemade guacamole recipe.
  2. Mix InA white bowl with mashed avocados and a wooden spoon, starting a homemade guacamole recipe.
  3. SeasonA white bowl on a white surface, filled with a homemade guacamole recipe.

Serving Suggestions

A little girl dipping into a bowl of homemade fresh guacamole.

With a margarita, of course!

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Margaritas and Mojitos to Serve With

A white bowl full of homemade guacamole, chips to the side.

Homemade Guacamole

Julie Blanner
Fresh and flavorful Guacamole made with just a few classic ingredients in minutes. Get all the tips, tricks and variations to make the BEST guac!
5 from 4 votes
Prep Time 10 mins
Cook Time 0 mins
Total Time 10 mins
Course Appetizer
Cuisine American, Mexican
Servings 8 people
Calories 87 kcal

Ingredients
  

  • 2 avocados
  • 1/2 onion chopped
  • 1 jalapeño
  • 1 tomato chopped, seeded
  • 1/4 cup cilantro
  • salt and pepper to taste

Instructions
 

  • Mash your avocados (see notes about how, below)
  • Dice remaining ingredients.
  • Mix all ingredients together in a medium bowl.
  • Season with salt and pepper to taste.

Video

Notes

Substitutions

  • Onion – Red or white, your preference.
  • Jalapeño – Substitute with serrano chili if you prefer.
  • Cilantro – Omit if you don’t like cilantro.
  • Tomato – Roma or heirloom tomatoes are preferable. In the winter, grape tomatoes work well, too.

Variations

  • Fruits – Diced mango, pineapple, apple, peaches or pomegranate seeds.
  • Cheese – Crumble on top or mix in cojita, chihuahua cheese, queso fresco, monterey jack, or cheddar.
  • Vegetables – Corn, black beans, even roasted vegetables!
  • Spices – Cumin, red pepper, paprika, cayenne and garlic.
  • Nuts – Pistachios, almonds or walnuts.
  • Meat – Bacon and chorizo are delicious protein packed additions.
  • Sour Cream or Greek Yogurt – Make it creamy by folding in sour cream.

Tips

  • Use Ripe Avocado – A quick squeeze of the avocado while you’re shopping can tell you about ripeness. Soft to the touch? Just right for guac.
  • Keep it Green – You cannot prevent guacamole from browning, but you can slow the process. Add lime to guacamole. Cover it with plastic to prevent air from coming in contact (directly on the guac), and keep it cold. Refrigerate until serving (best served immediately). Consider filling a larger bowl with ice and placing the bowl of guacamole in it to serve to keep it chilled.
  • Find Your Texture – Chunky or smooth? Mix it up to your favorite consistency.
  • Shortcut – Skip the tomato, onion and cilantro and substitute with Pico de GalloWatermelon Salsa or Pineapple Salsa

How to Dice a Jalapeño

  1. Slice the stem off.
  2. Cut the jalapeño in half, longways.
  3. Scoop the membrane with a knife.
  4. Cut into strips.
  5. Dice.

How to Slice Avocado

  1. Slice the avocado in half longways. When you feel the knife reach the pit, rotate to cut all the way around it.
  2. Twist the two halves apart.
  3. Stab your knife into the pit and twist to remove.
  4. Using a spoon, scoop the avocado out of the flesh.
  5. Slice, dice or cube with flat side facing down.

Serving Suggestions

With chips, tortilla, vegetables as a dip or on tacos, quesadillas and salads.

To Store

  • Refrigerate – Add to an airtight container. Cover in a thin, visible layer of lime juice or water. Press plastic wrap onto the surface to cover. Refrigerate up to 3 days.
  • Freeze – Guacamole without tomatoes and onion, freezes well. Store in a ziplock bag removing air, up to 3 months. Thaw overnight in the refrigerator or by running cold water over the bag.

Nutrition

Calories:87kcalCarbohydrates:6gProtein:1gFat:7gSaturated Fat:1gSodium:5mgPotassium:290mgFiber:4gSugar:1gVitamin A:254IUVitamin C:10mgCalcium:9mgIron:1mg
Keywords easy guacamole recipe, how to make guacamole
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