This homemade guacamole is one of those recipes you will keep coming back to. It's made with fresh, simple ingredients and takes only a few minutes to throw together but tastes so much better than anything you'll buy at the store.
Whether you're snacking with chips on the porch, piling it on tacos, or serving it as a summer side dish, this guacamole always disappears fast.
Where I come from in north Texas, what makes a homemade guacamole truly great is definitely up for debate. Some people like it silky smooth, others insist it has to be chunky. For some, the perfect guac is just avocado, lime, salt, and pepper, while others pile in the garlic, onions, tomatoes, you name it.
Personally, I'm all about a medium mash with layers of bold, zesty flavor. This recipe has everything I love: finely minced white onion for a little bite, fresh garlic for depth, juicy Roma tomato for brightness, plenty of lime juice to keep it fresh and tangy, chopped cilantro for that classic Tex-Mex flair, and just enough jalapeño to give it a kick without being overwhelming. It's quick to make, customizable to your taste, and so much fresher (and cheaper) than anything store-bought. Perfect for last-minute get-togethers or simply snacking on the back porch with a big bowl of chips.
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More Mexican & Latin inspired recipes for you to love!
Equipment
- Cutting board and knife
- Large mixing bowl
- Measuring cups and spoons
- Citrus juicer (optional) - I love my Kitchenaid Citrus Juicer, especially if I'm doing big batches.
Ingredients & Substitutions
- Avocado: When searching for the perfect guacamole avocado you want to make sure that it is not too firm, but not overly ripe either. Feel around for avocados that have a little give, but doesn't crush.
- Onion: I highly recommend using white onion for this recipe because they are a little milder. Red will also work though, and you can use yellow in a pinch.
- Tomato: I like using 1 finely diced Roma tomato in my guacamole because they aren't as watery or seedy as some other varieties. But you can use your tomato of choice.
- Garlic: Fresh garlic is always best! I know those little jars of pre minced garlic are tempting time savers but I have never gotten the same flavor as using freshly crushed garlic. I promise it makes a difference!
- Jalapeno: If you want a spicier guacamole you can leave the seeds in or even add an extra jalapeno. For a more mild flavor remove the seeds or leave out altogether.
- Limes: Fresh lime juice adds a great zing and also helps preserve color!
- Cilantro: In my opinion fresh cilantro is essential to great guacamole. However, I do realize that this is not an herb that appeals to everyone. If you are one of those rare cilantro haters feel free to omit and add some chopped parsley for freshness.
- Salt & Pepper: Proper seasoning is critical to a great guacamole. Be sure to taste your food. If you feel like something's missing, it's most likely salt. Add a little more and then see what you think.
Frequently Asked Questions
Look for avocados that give slightly when gently squeezed but aren't overly soft or mushy. If they're too firm, let them ripen at room temperature for a day or two before using.
The lime juice will definitely help slow the browning if you're serving right away. But before storing in the fridge, press a piece of plastic wrap directly against the surface of the guacamole to limit air exposure.
This recipe has a mild kick from the jalapeño, but you can easily adjust the heat to your preference. Add more jalapeño or even a pinch of cayenne for spice, or leave out the peppers for a milder guac.
I know that it has become widely popular to use a sharp knife to remove the pit from the avocado. But, especially for guacamole, I really don't recommend this. I can't tell you how many times I've heard about people accidentally cutting themselves using this method, sometimes resulting in an ER visit!
You're going to mash it all up anyways so why take the risk? Just use a spoon to scoop it out and move ahead!
Tip: If you feel like something's missing...add salt or citrus.
9 out of 10 times when people don't like a guacamole it's because it's either under salted or lacks acid. Give your guac a taste and make sure you have enough of both before serving!
More Tex-Mex inspired recipes to check out.
Chili Lime Salmon with Mexican Spiced Sweet Potatoes
Slow Cooker Enchilada Casserole
Made this homemade guacamole recipe? Let me know me what you think in the comments!
Recipe
My Favorite Homemade Guacamole
Equipment
- mixing bowl
- Measuring cups and spoons
- Cutting board and knife
Ingredients
- 1 small white onion, minced about ⅓rd cup
- 2-3 garlic cloves, crushed or finely minced
- 1 small Roma tomato, finely diced
- 3-4 small limes, juiced about 1-2 tbsp
- 2 large avocados about 4 small avocados
- 1 jalapeno, seeded and finely minced
- ½ cup fresh cilantro, chopped
- salt & pepper
Instructions
- In a bowl, add onion, garlic and tomato. Squeeze in the juice of 3-4 small limes (1-2 tbsp) and ½ teaspoon salt and a pinch of black pepper. Mix to combine and allow to marinate 2-3 minutes before adding the other ingredients.
- Slice your avocados in half and carefully remove the pits. Take a large spoon and place it between the flesh of the avocado and outer peel. Scoop out the flesh and add to the bowl with the onions, garlic, tomato.Use a fork to gently mash the avocado into the other ingredients. Add jalapeno and cilantro and mix to combine until your desired texture is reached.
- Taste the guacamole and add additional salt & pepper (very important) or lime juice if desired.Serve with tortilla chips, sliced veggies, on sandwiches or however you like it! Enjoy!
Notes
jereonehotoven
I know it's hard to believe but I have never made guacamole so I am starting with your easy recipe.
Lilly
This is now my favorite guacamole too! Such a great recipe!