Spicy, chunky simple guacamole is so easy and addicting, it’s sure to be a crowd pleaser! You won’t be able to stop eating it.
Simple Guacamole adds that special touch to any Mexican food dish like our fave Carne Asada Tacos, Bean Chimichangas, or Chicken Flautas. It’s also delish with our kids’ best-loved Baked Taquitos!!
Is there anything better than a big bowl of fresh guacamole and a bag of your favorite tortilla chips?
This homemade guacamole recipe is so addicting that you might eat it all in one sitting (it’s right up there with our Cream Cheese Bean Dip and Homemade Salsa).
It has the freshest yummiest ingredients in it! Some avocados, a little lime juice, a few chopped tomatoes, little bit of jalapeño, and don’t forget the cilantro! All of the best and simple ingredients for the best homemade guacamole recipe!
There’s never a bad time to make guac! Guacamole is good for an afternoon snacking with your kids, any game night at home with friends, a holiday party, or a yummy side dish to your Mexican food.
Best of all, it’s simple and quick – making it a dip and appetizer we make often! I dare you not to eat all of this guacamole in one sitting.
How to Make Guacamole
As stated, this homemade guac is very simple. It requires fresh ingredients, but items that are easily found. From start to finish, it also takes just under 10 minutes to make. That’s my kind of appetizer!
MIX. Combine the avocado and the lime juice in a bowl and mix it around until the avocado is coated. Add the salt, cumin, and cayenne pepper and mash it all up using a potato masher. Gently mix in the onions, pepper, tomato, cilantro, and garlic. Add a little more lime juice at the end to help prevent the avocado from browning.
ENJOY! Now the best part- taste testing! Grab a few chips and taste the guacamole to see if any additional ingredients are needed. Sometimes a little more cilantro or salt or lime juice can be added to adjust the taste.
more Simple Guacamole Recipe
Have some ripe avocados but are missing some of the other key ingredients like cilantro and tomatoes? No worries, we love to make guac by mashing up 2-3 avocados and adding a bit of minced garlic, cumin, salt (coarse), lime juice, chili powder. It’s more of a guac dip and is delicious!
TipS + Variations
- To pick the perfect avocadoes: grab an avocado and squeeze gently. It should feel firm with a bit of softness. If it’s overly hard or overly soft or mushy, they aren’t ripe.
- The riper the avocado the better! If your avocado isn’t quite ripe yet leave it out on a counter top for 4-5 days checking it daily. When the skin has turned dark green to black with a bumpy texture and it yields under pressure a little when you squeeze it – you are good to go!
- If your avocado is ripe, but you aren’t ready to use it yet, it’s best to store it in the fridge for 2-3 days instead of leaving it out on the counter.
- To make your chopped onion milder briefly rinse it in water and drain it thoroughly before adding it to your avocados
- If jalapenos are too spicy for you try substituting with a serrano pepper instead.
- Fresh lime juice is always best when making an awesome guacamole.
Customize your guacamole:
- Add additional chopped jalapenos or serranos to make it more spicy!
- Add sour cream for a smoother, creamier guac.
- Add fruit to your guac such as pomegranate, peaches, mangoes, pineapple, or even berries.
- Add chopped walnuts, toasted almonds, or pepitas (roasted pumpkin seeds) if you’d like.
What to Serve it With?
It goes without saying that chips and guac are the perfect combo – why not try one of our easy recipes for making your own homemade chips!
This recipe is a famous dip for chips and taquitos, but can also be used to enhance the flavor of other meals. I love adding a dollop of guacamole to tacos, on quesadillas, on nachos, in burritos, over enchiladas.
Homemade guacamole usually lasts up to 2 days. When you see a puddle of brown liquid and the layers below the surface have lost their vibrant green color, you’ll know it’s gone bad.
There are a few ways to store and keep guacamole tasting fresh. One of my favorite ways is to STORE the guacamole in a container, pat it down to make a flat surface, pour a layer of water on top, then seal with plastic wrap.
Keep it in the fridge until ready to eat again. Pour out the water on top when you’re ready to start dipping. May seem strange, but it works!
It is not recommended to FREEZE guacamole – it will often become grainy and dry when defrosted.
For more of our favorite Mexican dips, check out:
Simple Guacamole Recipe
- 5 avocados halved, peeled and pitted
- 2 tablespoons lime juice plus more for topping
- ½ teaspoon kosher salt
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- 2 Roma tomatoes seeded and diced
- ½ onion chopped (optional)
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon chopped and seeded jalapeño pepper
- 1 teaspoon minced garlic
- In a large bowl, combine avocado and lime juice and mix until coated.
- Add salt, cumin and cayenne and mash avocado mixture using a potato masher or the back of a spoon.
- Fold in tomatoes, onions, cilantro, jalapeño and garlic.
- Add additional lime juice over the top to help keep guacamole from browning Serve with tortilla chips.
I so Love your receipes and Ideas you are AWESOME!
Awe, thank you so much!! I appreciate that!
My mother-In-Law had lots of avocados sitting around a few months ago and we decided to make a lot of this guacamole and it was super! and even though we made a ton of it, there were no leftovers, it was gone so fast!
I love guacamole! It goes with so many things. This version is quick and simple. Yum!!
This was so easy to prepare and it tasted incredible!! I bookmarked this recipe to make again, thanks so much for sharing it!
This was a hit at our party!! I served it with veggies since we were doing low carb and it was sooo good. Thank you!
We love this recipe. My daughter makes it all the time, thank you!
I make the exact same recipe without the salt though. I always put the juice of an entire large lime in my guacamole and it maintains the color long enough for me to eat it all. Besides the texture of the avocado you can look at the cap and see what color it is. Anything a darker shade of brown or worse is inedible for me. Dark yellow to green is great. I agree with storing avocados in the refrigerator as they keep much longer than outside of the refrigerator.
I have never tried the water on top trick, but it definitely sounds authentic. I will try it next time I make guacamole. Thanks for the tip young lady. Living in Puerto Vallarta avocados are plentiful and inexpensive so far.
Thanks for the extra tips and tricks you provide. It’s helpful food I’ve never made before.