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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 TacosBean Chimichangas, or Chicken Flautas with this delicious Guacamole.

How to make guacamole tutorial - gucamole in a small white bowl with tortilla chips and fresh lime slices.

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.
Ingredients for guacamole recipe on a wood cutting board.

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
Mashed avocados in a glass bowl.

How to Make Guacamole

  1. 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!
Chopped jalapenos, tomatoes, and cilantro on a plate.

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.
A box of plastic wrap next to a white bowl of guacamole.

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.
Easy guacamole recipe in a small white bowl with tortilla chips, lime slices, and sea salt on top.

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5 from 13 votes

How to Make Guacamole

By: Lil’ Luna
For an addictingly fresh, restaurant-quality dip or side, learn how to make guacamole at home in only 10 minutes!
Servings: 6
Prep: 10 minutes
Total: 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
Save This Recipe!
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

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.

Additional Info

Course: Appetizer
Cuisine: Mexican
Making this recipe? Tag us!
Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!

About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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5 from 13 votes (5 ratings without comment)

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Recipe Rating




15 Comments

  1. Glenda G Brown says:

    5 stars
    I forgot to rate, so here is my 5 stars

  2. Glenda G Brown says:

    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!!!!

  3. Sue says:

    5 stars
    Thanks for the extra tips and tricks you provide. It’s helpful food I’ve never made before.

  4. Mike Hinshaw says:

    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.

  5. Sarah Skaggs says:

    5 stars
    We love this recipe. My daughter makes it all the time, thank you!

  6. Jessica says:

    5 stars
    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!

  7. Liv says:

    5 stars
    This was so easy to prepare and it tasted incredible!! I bookmarked this recipe to make again, thanks so much for sharing it!

  8. Olivia says:

    5 stars
    I love guacamole! It goes with so many things. This version is quick and simple. Yum!!

  9. Ana Maria says:

    5 stars
    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!

  10. Lisa says:

    I so Love your receipes and Ideas you are AWESOME!

    1. Kristyn Merkley says:

      Awe, thank you so much!! I appreciate that!