5 from 2 votes

Fresh Homemade Guacamole

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This quick homemade guacamole is a deliciously easy appetizer to whip up, and is super tasty on top of tacos. Make this fresh guacamole recipe in minutes for a fast and delicious dip for dinner or for a party!

Guacamole in a wood bowl with small bowls of chips, salt and lime.


 

I didn’t grow up eating guacamole. I don’t think I discovered how delicious avocado is until after college. After I started learning to cook, I remember a friend bringing a jar of jarred guacamole to a party. I remember thinking to myself, is this even the same thing?

Why We Love Guacamole

I think the best guacamole is a little bit chunky. When you put it in a jar it often looses that texture that makes guacamole extra delicious.

Companies have gotten better with preserving individual packages of guacamole (like Wholly Guacamole, yum!), but fresh always tastes just a little nicer. Plus depending on the price of avocados that week, it can be a little more budget friendly too especially for a group.

Guacamole is pretty fast to whip up fresh as a dip with chips, and great to add to tacos, burritos, nachos, quesadillas or even add to sandwiches, wraps and burgers.

You can also make this guacamole into a dip trio by adding this easy blender salsa and this delicious black bean and corn salsa with some chips!

Ingredients For Guacamole

Ingredients for guacamole.

Find the full printable recipe with specific measurements and directions below in the recipe card.

  • avocados– Cubed, don’t worry about exact size here but use ripe avocados. If you’re not sure try this article of how to pick and cut a ripe avocado.
  • tomatoes Diced, I like roma tomatoes, I really enjoy the flavor of roma tomatoes.
  • red onion Diced, about 1/4 of a red onion
  • cilantro (Optional)- If you’re not a cilantro fan you can skip it, or add fresh parsley to give it some fresh herb flavor.
  • jalapeño pepper- Wear gloves when slicing! Removing the seeds and the white membrane can keep the guacamole from becoming too spicy.
  • limes- juice only Lemon juice can be swapped if no lime juice is available, but lime will be a better flavor for guacamole.
  • salt– Can add more to taste if preferred.

Don’t sweat the exact ratio of these ingredients, pretty much anything in this recipe you can adjust. Only have two avocados? You may have a little less guacamole, but it will be ok.

You can also use up any tomato and onion you happen to have in your fridge, though I do love how the purple onions taste in this recipe.

Making dips for a party? Try this guacamole with the 10 minute black bean corn salsa or make the always impressive beef seven layer dip. Or try making this spooky Frankenstein Monster Guacamole Platter for Halloween!

How To Make Guacamole

  1. Cut the avocados into large pieces. In a large bowl mash the avocados with the back of a fork or a potato masher. The more you mash the smoother the guacamole will be.
Mashing avocado in a large bowl with a fork with lime and salt on the side in bowls.
  1. Add the salt and squeeze the juice of both limes over the guacamole and mix. Not only does this add flavor but the lime juice can also help prevent the guacamole from turning brown. Taste and add more salt if desired.
  2. Dice the tomatoes, onions and cilantro.
  3. Use gloves to slice the Jalapeño Pepper. Remove any inner white membrane and seeds unless you prefer a spicer guacamole. Mince the Jalapeño into tiny pieces.
Mixing diced tomatoes, cilantro and purple onion into a large bowl of mashed avocado to make guacamole.
  1. Add the tomatoes, onions, cilantro and jalapeño pepper to the avocado and mix until combined. Serve and enjoy immediately!
Guacamole in a bowl from overhead with a bowl of chips

How To Store Leftover Guacamole

To store guacamole in the fridge place it in an air-tight container and try to remove any extra air you can.

Squeezing a little extra lime juice over the top can sometimes help to keep the guacamole from turning brown. Guacamole can be refrigerated for a day or two but is best served fresh.

You can also give your guacamole a good stir before you eat leftovers. The outside tends to brown while the inside will still be bright green. The brown oxidation that happens to guacamole won’t hurt you but doesn’t look super delicious.

Can You Freeze Guacamole?

Yes, you can freeze guacamole! Place the guacamole in a plastic freezer bag and squeeze out all the air then freeze. Sometimes the guacamole will brown some when you freeze it.

Extra lime juice can help, but usually, a good stir takes care of it as only the outside layer oxidizes and turns brown.

I recommend serving frozen but then defrosted guacamole on sandwiches or inside tacos or burritos. I don’t recommend adding frozen guacamole to a party table as a dip because it tends to turn a little more brown.

Try freezing the guacamole in portions with your leftovers. Then you can just defrost what you need for a few sandwiches.

Other Recipes You’ll Love

Guacamole close up in a bowl
Recipe

Guacamole


Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings 8 Servings
This quick homemade guacamole is a deliciously easy appetizer to whip up, and is super tasty on top of tacos. Make this fresh guacamole recipe in minutes for a fast and delicious dip for dinner or for a party!

Ingredients  

  • 3 medium avocados cubed
  • 3/4 cup tomatoes diced
  • 1/4 cup red onion diced
  • 1/4 cup cilantro (Optional)
  • 1 medium jalapeño pepper
  • 2 medium limes juice only
  • 1/2 teaspoon salt

Instructions

  • Cut the avocados into large pieces. In a large bowl mash the avocados with the back of a fork. The more you mash the smoother the guacamole will be.
  • Add the salt and squeeze the juice of both limes over the guacamole and mix. Not only does this add flavor but the lime juice can also help prevent the guacamole from turning brown. Taste and add more salt if desired.
  • Dice the tomatoes, onions and cilantro.
  • Use gloves to slice the Jalapeño Pepper. Remove any inner white membrane and seeds unless you preffer a spicer guacamole. Mince the Jalapeño into tiny pieces.
  • Add the tomatoes, onions, cilantro and jalapeño pepper to the avocado and mix until combined. Serve and enjoy immediatly!

Notes

Serrano peppers can be used in place of the Jalapeño for a spicier guacamole.
Use gloves when slicing spicy peppers like serrano or Jalapeño. This keeps the oils from clinging to your fingers which can end up in an unexpected burn if you brush your eyes or face at all.
Sometimes I make this recipe with dried spices instead of fresh Jalapeño and fresh cilantro. I typically add a teaspoon of dried oregano and half a teaspoon of cumin when using dried herbs. I also sometimes add in one teaspoon of dried cilantro.
Garlic can also be added according to your taste, start with 1/4 teaspoon garlic powder or a clove of minced garlic.
Lemon or lime juice can be used in this recipe. Lime juice gives a slightly different flavor but lemon juice will still be delicious. Don’t leave out some kind of lemon or lime juice as along with taste, it helps keep the guacamole from turning brown as quickly.

Nutrition

Calories: 131kcal | Carbohydrates: 9g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 152mg | Potassium: 430mg | Fiber: 6g | Sugar: 1g | Vitamin A: 287IU | Vitamin C: 17mg | Calcium: 18mg | Iron: 1mg
Keyword appetizer recipe, appetizers, mexican

Did You Make This?

I would love to see it! Share your thoughts with me in the comments below!

5 from 2 votes (1 rating without comment)

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One Comment

  1. Brenda Lambert says:

    5 stars
    Sounds yummy delicious

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