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For an addictingly fresh, restaurant-quality dip or side, learn how to make guacamole at home in only 10 minutes!
Simply dip Tortilla Chips or add a special touch to any Mexican dish like our Street Tacos, Bean Chimichangas, or Chicken Flautas with this delicious Guacamole.
We Love homemade guacamole!
Is there anything better than a big bowl of fresh guacamole and your favorite Tortilla Chips? It’s by far a favorite appetizer of ours, and is often served as a side dish to our Mexican dinners!
It’s so addicting that you’ll probably eat it all in one sitting (it’s right up there with our Cream Cheese Bean Dip and Homemade Salsa).
Why we love it:
- It’s simple and quick. This dip is ready in minutes, making it something we whip up frequently!
- Fresh ingredients. This best guacamole is packed with all of the best and simplest ingredients.
- Well rounded. Enjoy as a stand-alone dip, a flavorful topping for a variety of Mexican dishes, or a filling for Chicken Tacos or Bean Burritos.
- There’s never a bad time to make guac! It’s perfect for afternoon snacking, a Super Bowl or game day appetizer, a Cinco de Mayo fiesta with friends, or just a yummy Mexican side dish.
Simple Ingredients
- avocados – The riper the avocado the better. Grab an avocado and squeeze gently. It should feel firm with a bit of softness. Ripen avocados in a paper bag on the counter.
- lime juice – use fresh lime juice or bottled. Use lemon juice in a pinch.
- kosher salt
- ground cumin
- cayenne pepper
- Roma tomatoes
- red onion – For a milder onion, briefly rinse it in water and drain it thoroughly before adding it to your avocados.
- fresh cilantro
- jalapeño pepper – for more spice, substitute with serrano pepper.
- minced garlic
How to Make Guacamole
- MIX. Remove the pit. Combine the avocado flesh and the lime juice in a bowl and mix it around until the avocado is coated.
- Add seasonings and mash with a fork. Gently mix in the remaining ingredients. Add a little more lime juice at the end to help prevent the avocado from browning.
A simplified Version
If you have ripe avocadoes but are missing some of the other key ingredients like cilantro and tomatoes, try this simple version.
- Mash up 2-3 avocados and add a bit of minced garlic, cumin, salt (coarse), lime juice, and chili powder. It’s more of a guac dip and is delicious!
Recipe Tips
- If your avocado is ripe, but you aren’t ready to use it yet, store it in the fridge for 2-3 days to slow the ripening process.
- Make it mild. Reduce the amount of cayenne pepper and jalapenos.
- Creamy. Add sour cream for smoother, creamier flavors.
- Mix-ins. Add crunch with chopped walnuts, toasted almonds, or pepitas (roasted pumpkin seeds).
- Add fruit such as pomegranate, peaches, mangoes, pineapple, or even berries.
- Serving suggestions. This easy guacamole recipe is a famous dip for Tortilla Chips and Taquitos. I love adding a dollop of guacamole on Cheese Quesadillas, Loaded Nachos, or over Creamy Chicken Enchiladas, and even on Hamburgers, and Baked Salmon.
Storing Info
- 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.
- STORE. Scoop the guacamole recipe into a container, pat it down to make a flat surface, pour a layer of water or lime juice on top, then seal it 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!
- FREEZE. Freezing is not recommended – it will become grainy and dry when defrosted.
For More Recipes:
How to Make Guacamole
For an addictingly fresh, restaurant-quality dip or side, learn how to make guacamole at home in only 10 minutes!
Ingredients
- 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
Instructions
- In a large bowl, combine avocado and lime juice and mix until coated.
- Add salt, cumin, cayenne, and mash the 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.
Video
Notes
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.
STORE. Scoop the guacamole into a container, pat it down to make a flat surface, pour a layer of water on top, then seal it 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!
Nutrition
Serving: 0.5cup, Calories: 278kcal, Carbohydrates: 17g, Protein: 4g, Fat: 25g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 16g, Sodium: 207mg, Potassium: 888mg, Fiber: 12g, Sugar: 2g, Vitamin A: 465IU, Vitamin C: 22mg, Calcium: 28mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
I forgot to rate, so here is my 5 stars
Thank you, Kristyn for your recipe (all your Mexican recipes). I fell in love with Guacamole when I went to Cancun, years ago.
Your recipe is everything theirs was and more. I am so happy that I found your Blog. Mexican food is my “Favorite”, I could eat it every day.
Keep sending all your delicious recipes and I will keep thinking I have gone to heaven.
Happy Cinco De Mayo!!!!
Thanks for the extra tips and tricks you provide. It’s helpful food I’ve never made before.
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.
We love this recipe. My daughter makes it all the time, thank you!
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!
This was so easy to prepare and it tasted incredible!! I bookmarked this recipe to make again, thanks so much for sharing it!
I love guacamole! It goes with so many things. This version is quick and simple. Yum!!
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 so Love your receipes and Ideas you are AWESOME!
Awe, thank you so much!! I appreciate that!