Guacamole Recipe

Easy, homemade guacamole recipe adds delicious flavor to your favorite salads, tacos, fajitas, and more. Or just dip some chips in it for a quick heathy (ish) snack.

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Certain foods are totally ok to take short cuts with.

And sure, you can find passable grocery store guacamole, but it’s nowhere near as good as making your own homemade guacamole recipe.

I’m going to get kinda fussy here.

But storebought guacamole just doesn’t hit the same.

The brightness of the lime, the peppery freshness of the cilantro, and the smooth buttery avocado don’t shine as brightly as they do in homemade guacamole.

And when you can make it in just a few minutes and make it just the way you like it at that, why not?

It turns taco night into a treat and is the perfect dip for snacks.

And I REALLY like snacks.

Especially snacks that are so dang delicious!

Ingredients and Kitchen Supplies

• Avocados – Use ripe avocados that are not too hard or too smooshy. A good trick is to pull the little knob off the end of the avocado. If it is green underneath and has just a little give, that’s a good avocado. If it’s brown, it’s a sad, past prime avocado.
• Red Onion – You want to use about half of a small one or 1/4 of a large red onion.
• Jalapeno – We use about 1/2 to 1 full pepper. You can add far less or omit for less heat and spice or add more until your tongue burns. Either way it’s going to be a good time. Or not if you find out the hard way you can’t handle the heat.
• Lime Juice – 2 limes brighten up the flavors and prevent browning in the guacamole.
• Cilantro – We mince up about half a cup of cilantro.
• Sea Salt – You can use any coarse salt you have on hand.

To make the guacamole recipe, you will want to get out your:

• Cutting board
• Chef’s knife
• Medium bowl
• Lime juicer
• Fork

How to Make Our Homemade Guacamole Recipe

1. Prep the veggies.

Wash your pepper and dice it.

Cut your onion in half and dice one half of it, storing the rest for whatever you want.

Wash the cilantro well to remove any of the grit and pat it dry before you chop the cilantro into small pieces.

Slice open the avocados roughly in half, working the knife around the longer axis.

Gently pull the halves apart, remove the core, and then scoop out the contents into a medium bowl.

2. Mash the avocado.

Mash the avocado with a fork, leaving it as chunky or smooth as you like.

3. Mix it all together and serve.

Add in the diced red onion, cilantro, jalapeno pepper, and lime juice.

Spinkle the sea salt on top and then use your fork to mash it altogether.

Mix until the guacamole is fully combined.

At this point, give it a taste.

If you feel it needs more of one of the ingredients, you can add little bit at a time.

Serving

Use our guacamole recipe as a dip for chips, alongside your favorite salsa and cheese dips.

Some salsa pairings to try:

• Zesty Pineapple Mango Salsa
• Pineapple Habanero Salsa
• Peach Salsa
• Zesty Fresh Tomato Salsa Recipe
• Black Bean and Corn Salsa Dip

For the best chips, you can make your own tortilla chips following this recipe for flour ones or this one for corn ones.

You can also top homemade cheese quesadillas with the guacamole.

It also is a must for taco night when you have some ground beef tacos or chicken tacos.

And I love it on Sheet Pan Chicken Fajitas and Easy Sheet Pan Steak Fajitas.

Storing

To store, you will want to wrap the guacamole in a plastic wrap or put in an air tight container.

It will last about 1 to 2 days in the fridge sealed up tight.

While you can technically freeze guacamole, please don’t.

It keeps the taste but it changes the texture and makes it more watery.

Picking an Avocado

What differentiates a good avocado (an avoca-DO if you will) from a bad avocado (or an avoca-dont)?

*I’ll see myself out now.

To tell if the avocado is in that teeny tiny window of perfection, find the little stem nub on one end.

If you can easily remove the little stem and the area underneath is green, the avocado is almost certainly ready.

However, if the stem doesn’t want to come off then it is under ripe and if you take the stem off and it is brown underneath it is over ripe.

Another trick?

Give the avocado a slight squeeze.

If it pushes in and feels squishy and like it is pulling away from the peel, it is too ripe and likely going bad.

If it pushes in just a bit, it is just about right.

But if it feels firm and has no give, it is not ready.

You can buy a firm avocado for later in the week but just not for tonight’s dinner.

Tips and Tricks

• For best results, use a ripe avocado. Too firm and it will have a bad texture and not taste right. Too squishy and it is likely starting to turn bad.
• You don’t need to be super precise when you make this recipe. The recipe is a jumping off point and will work if you do things like skip the jalapenos, stir in a diced meaty tomato, or skip the cilantro.
• For more heat and spice, you can play around with adding more jalapeno peppers or use a different hot pepper altogether. For less heat, remove the seeds and ribs and reduce how much jalapeno you use.
• Lemon is a not a substitute for lime. We don’t know who needs to hear this, but if it is you, just don’t.
• This is not the recipe to use bottled lime juice in. It just doesn’t taste as good.
• If you want, you can chill the guacamole before serving, just make sure you seal it in an air tight container.
• Avocado have a few brown spots? Just cut those away and it’ll be fine. Don’t use the avocado if it has large brown or black spots, mold, or smells bad or chemically.

Did you make this? Let me know!

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