Homemade guacamole is so easy to make. If you're craving that creamy but chunky guacamole for all of your favorite Mexican Food. Look no further.
This easy guacamole recipe has flavor galore and it's even better than anything you can find in a restaurant. Move over chips and salsa, guacamole is here to party!
I think we can all agree that a perfectly constructed taco should include a perfect guac.
Making homemade guacamole is easy! After you try it, you will never buy the store-bought stuff again.
Recipe Notes
The rich flavor of ripe avocados with just a few basic ingredients is one of the simple pleasures in life. The best guacamole recipe is as easy as using the freshest and best ingredients from the get-go. The hardest part of making guac is picking the perfect avocados.
What Goes into Guacamole
- Avocados.
- Salt and black pepper. I use a good amount of salt in my guacamole recipe. Always kosher or Himalayan salt and of course, fresh ground black pepper.
- Lime. Fresh lime juice adds a zestiness to guac and also helps to keep it from turning brown.
- Onion. I use white onion because I like the fresh, crisp flavor of white onions in Mexican food.
- Cilantro. Adjust the amount of cilantro to your own taste. Or...you can leave out.
- Chopped tomato. Fresh tomatoes add a chunky element to guacamole. I only use them if I can get really ripe tomatoes.
- Serrano peppers (optional). Adjust the amount of Serrano peppers to your own preference. I like things spicy so I usually use two peppers.
How To Make Guacamole
There are only a few steps in this simple guacamole recipe.
- Half the avocados and scoop out the flesh. Place them in a medium bowl.
- Mash the avocados until smooth but still a little bit chunky. (I usually use a fork.)
- Add the diced onions, lime, salt, and pepper. Test the salt and lime content, adjust if needed.
- Add the cilantro and the peppers. Mix in.
- Tomatoes: If you're using tomatoes finely dice, drain as much liquid off as possible. Mix in just prior to serving.
Recipe Variations
- Simple guacamole. I often make guacamole with just avocado, lime juice, salt and pepper, and a dash of Tapatio hot sauce. It's perfect for quick chips and guac fix.
- What to add to guacamole to make it spicy. Adding extra hot sauce and a little cayenne pepper are both great to add to guacamole if you want it on the spicier side.
- Make avocado toast. If you aren't in the mood for tacos, you can always slather this guac on a nice piece of toast.
Storing + Freezing Tips
Tips on how to keep guacamole from browning
How to store guacamole in the fridge
Choose an airtight container that's taller rather than flatter. Smooth the top of the guacamole and then press a layer of plastic wrap to the surface to ensure there is very little air contact.
Or give it a bath. Smooth out the top layer of your guacamole with the back of a spoon and then very gently add a layer of water to the top of the guacamole.
Store for up to two days.
How to freeze guacamole
To freeze guacamole store it in an airtight container with a layer of plastic-wrapped pressed into the surface.
Store for up to four months.
What to serve with guacamole
Tortilla chips are the obvious answer here. But, guacamole is great with a side of fresh veggies, especially if you are on a low-carb diet. Pork rinds are perfect to serve with guacamole if you're on keto.
Hungry for more?
➽ Did you make this recipe? I love to see what's going in your kitchen. Show me what you're cooking. 🍳 Tag me @foodologygeek on your favorite social channel! Facebook, Instagram & Pinterest. If you loved ❤︎ this recipe, please leave a 5 ★ review and a comment!
The Best Homemade Guacamole
Ingredients
- 4 Avocados
- ½ medium White onion finely diced, about ½ cup
- 2 Limes juiced
- 2 tsp Kosher salt
- ¼ tsp Black pepper
- ½ bunch Fresh cilantro
- 2 Seranno peppers finely diced.
- ¾ cup Tomatoes Optional: Use only if in season and really ripe
Instructions
- Halve the avocados and scoop out the flesh. Place them in a medium bowl.
- Mash the avocados until smooth but still a little bit chunky. (I usually use a fork.)
- Add the diced onions, lime, salt, and pepper. Test the salt and lime content, adjust if needed.
- Add the cilantro and the peppers. Mix in.
- Tomatoes: If you're using tomatoes finely dice, drain as much liquid off as possible. Mix in just prior to serving.
Video
Laura's Tips + Notes
Nutrition
FAQs and Expert Tips
First of all, an avocado should have nice looking skin. It should be slightly shiny and have a nice even dark color. Anything that looks dull or ashy definitely does not qualify.
The perfect avocado should be slightly soft, not 'smooshy.'
If you hold the avocado in your hand and gently press it with your fingertips, it should give - just a little bit.
Here is a detailed article complete with fantastic photos on how to pick the perfect avocado.
The best way to cut an avocado for guacamole is to use a large sharp knife. Cut the avocado lengthwise around the center. Once you've gone all the way around the avocado, twist gently. A ripe avocado should release the pit easily.
Next take the side with the pit in it and cut that side in half again lengthwise. Then you can twist these sides to get the pit out easily.
Guacamole only lasts about a a day or two in the fridge before it turns brown and watery.
While you can still eat guacamole if it's brown, it's not the best and it's not pretty.
Luckily, guacamole freezes really well. You can store it in the freezer for up to 4 months. Make sure to press a layer of plastic wrap over the top to reduce the air contact before storing it.
NERD ALERT: The act of oxidation is what turns our bright green friend brown. Oxidation happens in the presence of air. To keep your guac as green as possible, reduce its contact with air.
You can do this by storing it in something that's taller rather than flatter. Also, add a layer of plastic wrap and press it into the top layer of the guacamole to ensure there is very little air contact.
Another trick that I use is to smooth out the top layer of your guacamole with the back of a spoon and then very gently add a layer of water to the top of the guacamole. This sounds weird but it makes total sense. The water keeps any air from getting to the guacamole so no oxidation can happen.
Store the guacamole in the fridge for up to two days. Pour the water off before serving.
Simple to make and such great flavors! Loved this recipe.
Real guacamole is so worth the time, and this is a great recipe I have made it several times now!