Go Back
+ servings
Print Recipe
5 from 13 votes

How to Make Guacamole

For an addictingly fresh, restaurant-quality dip or side, learn how to make guacamole at home in only 10 minutes!
Prep Time10 minutes
Total Time10 minutes
Course: Appetizer
Cuisine: Mexican
Servings: 6
Author: Lil' Luna


  • 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, 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.



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!


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