Fresh Homemade Guacamole

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!

 

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?

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, 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

• 3 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.
• 3/4 Cup Tomatoes Diced, I use 3-4 roma tomatoes, I just really enjoy the flavor of roma tomatoes.
• 1/4 Cup Red Onion Diced, about 1/4 of a red onion
• 1/4 cup Cilantro (Optional)- If you’re not a cilantro fan you can skip it, or add fresh parsley to give it some fresh herb flavor.
• 1 Jalapeño Pepper- Wear gloves when slicing! Removing the seeds and the white membrane can keep the guacamole from becoming too spicy.
• 2 Limes- Juice only Lemon juice can be swapped if no lime juice is available.
• 1/2 teaspoon 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.

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.

2. 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.
3. Dice the tomatoes, onions and cilantro.
4. 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.

5. Add the tomatoes, onions, cilantro and jalapeño pepper to the avocado and mix until combined. Serve and enjoy immediately!

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 doesn’t last long. Guacamole is best when served fresh. This isn’t a dish I typically will prep extra of because the leftovers don’t last long and can turn brown quickly.

You can also give your guacamole a good stir before you eat the leftovers. The outside tends to brown while the inside will still be bright green. This can help leftover guacamole look more appetizing. 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 oxidize a little more and is more likely to turn brown.

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