Homemade Guacamole is one of the worlds greatest foods! Simple ingredients come together to create something so fresh and satisfying. It makes an incredible chip dip or a delicious topping.
This is my idea of the best guacamole and it really is so easy to make! It’s just like the guacamole they’ll come to your table and make fresh at Mexican restaurants, but better!
The BEST Guacamole Recipe
Everyone in my family has a weak spot for homemade guacamole. I make a batch, and you wouldn’t believe how quickly we polish it off!
I mean, microwave nachos (tortilla chips with Mexican cheese melted in the microwave) with a batch of this easy guacamole is frequently a weekend lunch at our house. It’s pretty much the fanciest meal you’ll ever have the pleasure of enjoying.
Honestly though, it’s straight up comfort food at its best!
Homemade Guacamole Ingredients
- Perfect avocados (I’m kidding — sort of. Good guacamole starts with good avocados so use the best you can find.)
- Roma tomato
- Red onion
- Salt and pepper
How to Make Guacamole
First, cut the avocados into halves and remove the seed. Place them into a large bowl.
Using a pastry cutter or fork cut into avocados and keep cutting until it’s about the texture you want (I like mine like mine to have a bit chunky with texture).
Next add in tomatoes, red onion, cilantro, garlic, jalapeño, salt, pepper and lime juice.
And last, toss mixture together and serve with tortilla chips and all your favorite Mexican food!
Can I Omit the Jalapeño?
If you don’t like your guac spicy, feel free to leave out the jalapeño pepper. But if you’ve never had homemade guacamole with jalapeño in it, I recommend trying it!
If you don’t like spicy foods, take out the seeds in the pepper and finely dice it before adding it to the guac.
Can I Double This Recipe?
Very easily! You can also halve this recipe if you’ll be feeding a smaller crowd.
How to Store Guacamole
To my knowledge, there’s no perfect way to store homemade guacamole to prevent it from browning. But I have found that storing fresh guacamole in an airtight container with a piece of plastic wrap pressed directly on top of it slows the browning somewhat.
If you’re worried about your guac browning before you eat it, my advice is to wait to make it until you’re ready to serve. But believe it or not, this batch didn’t brown allll day.
Every now and then I’ll get great avocados that hold their color, but it’s not common so prep everything else earlier if you wan’t, but wait to cut up those avocados.
Tips for the Best Guacamole
- The pastry cutter is my favorite way to cut up the avocados. It’s the fastest, and it leaves you with some texture rather than guacamole mush.
- Use the best avocados. It seems that picking good avocados is a fine art and one I’m still working on. Use Hass avocados if you can find them. Definitely don’t use rock solid or mushy avocados, they should have some give but not too much. And the darker shade of avocados are more ripe, if you’re avocados are still nice and green give them a few days before making this guacamole.
- Add garlic for flavor. Some people might say authentic Mexican guacamole doesn’t have garlic, I say I don’t know what’s official but I do know the garlic makes it taste better, so go with it.
- Rinse red onions to remove harsh bite from the red onion. Rick Bayless suggests this, and I think it really does help. If you want a milder onion flavor, go with green onions instead.
- Dice/mince everything (other than avocados) small. It’s just better this way, trust me.
- Make more than you think you’ll need. Somehow this is a tip for the best guacamole :). No, it’s just a little word of advice. This goes fast, so double up the batch for a party.
More Homemade Dips You’ll Love:
More Mexican Recipes to Try:
- Sheet Pan Chicken Fajitas
- Oven Roasted Chicken Tacos
- Slow Cooker Shredded Beef Tacos
- Carne Asada Tacos
- Grilled Chicken Tortilla Soup (yes stir big spoonfuls right into each serving of the soup, so good!)
Homemade Guacamole Recipe
The BEST homemade guacamole! It's easy to make yet so perfectly flavorful and totally irresistable. Perfect as a chip dip or serve it with all your favorite Mexican entrees. Double for a crowd or half the recipe if only serving a few people.
- 4 ripe Hass Avocados, seeded and scooped from peel (about 26 oz before peeled and cored)
- 1/3 cup finely chopped red onion, rinsed under water in mesh strainer and drained
- 1 large Roma tomato, seeded then diced
- 2 Tbsp finely chopped cilantro
- 1/2 - 1 jalapeño, seeded and minced
- 1 clove garlic, minced
- 1 1/2 Tbsp fresh lime juice
- Salt and freshly ground black pepper, to taste
Add avocados to a larger bowl and cut into avocados with a pastry cutter until you've reached the texture you like (or use a fork if you don't have a pastry cutter).
Add red onion, tomato, cilantro, jalapeño, garlic, lime and season with salt and pepper to taste.
Toss mixture then serve immediately for best results.
- Rinse the red onions to remove their harsh bite.