The best homemade Guacamole recipe! It’s quick and easy to make and so delicious. Perfect for a party or served on top of tacos, nachos, and more!
This may be my most made recipe of all time. We make it probably once a week, especially now that the weather is warm and we’re grilling more.
Guacamole is so easy to make and can go with practically anything. I serve it with fish tacos, burritos, burgers, nachos, all sorts of things!
Why You’re Going To Love This Recipe
- Guacamole is the perfect party snack! It’s also great for a side dish with tacos, quesadillas, or anything like that.
- It is ready in just 15 minutes! You are just chopping everything and mixing it all together.
- Guacamole is easily customizable to suit your tastes! If you want it less or more spicy, adjust the amount of jalapeno. You can use more or less of any ingredient if that’s how you like your guacamole!
Ingredients
- Avocados – make sure you check for ripeness when purchasing. You want them soft enough to mash but not so soft that they are rotten when you cut inside them.
- Red onion – I recommend red onion over yellow or white because it has less of a harsh bite while still adding plenting of onion flavor and texture.
- Tomatoes – make sure to remove all the seeds and juice so that your guacamole doesn’t end up watery. I like to buy roma tomatoes for guacamole because they are mostly flesh and not so juicy.
- Cilantro – a must for guacamole! Cilantro adds the perfect brightness to guac.
- Jalapeno peppers – the amount of jalapeno is up to you. Use only 1 if you don’t want it too spicy. If you want extra spice, leave the seeds in.
- Garlic – you have to have garlic!
- Limes – the recipe calls for the juice of 2 limes but if you have bottled real lime juice, use about ¼ cup.
- Salt and pepper
- Cayenne – you can leave this out if you don’t want extra spice.
How To Make Guacamole
- Prep avocados. Cut avocados in half and remove pit. Scoop flesh into a mixing bowl and mash to desired consistency.
- Combine everything. Add the remaining ingredients and stir until well combined.
- Serve. Serve fresh with tortilla chips.
How Long is Guacamole Good For?
Guacamole is best served the day it is prepared but it will be fine in the fridge for up to 2 days. It may start to change colors but will be fine to eat.
How To Store Guacamole
There are so many tricks that supposedly help keep guacamole from turning brown when storing.
I use a guacamole saver container and also add plenty of lime juice to keep it green.
Some people swear by storing the pits in the guacamole as well.
Make sure to use an airtight container and keep it in the fridge no matter which trick you decide to try.
More Dip Recipes
- Cheesy Sausage Dip
- Chuy’s Creamy Jalapeño Dip
- Buffalo Chicken Dip
- Jalapeno Popper Dip
- Dill Pickle Dip
- Spinach Artichoke Dip
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Guacamole
Ingredients
- 4 large avocados
- ½ medium red onion, diced
- 2 medium tomatoes, seeded and diced
- ½ bunch cilantro, chopped (about ¾ cup)
- 3 jalapeno peppers, seeded and diced
- 2 garlic cloves, minced
- juice of 2 limes
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne powder, optional
Instructions
- Cut avocados in half and remove pit. Use a spoon to scoop out the flesh and place in a mixing bowl.
- Use a fork to mash avocado to desired consistency. I like mine a little chunky.
- Add the remaining ingredients and stir to combine. Taste and add more seasoning as needed.
- Serve fresh with tortilla chips.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 258Total Fat: 20gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 0mgSodium: 214mgCarbohydrates: 22gFiber: 11gSugar: 8gProtein: 4g
Alison @ Hospitality Haven says
I LOVE guacamole! I posted my own recipe a while back. It’s simple, but as you say, everyone has their own variation! :)
jennyjen says
Guacamole bliss! I want to devour this entire bowl. Love the cilantro! :)
Daniel says
Yes! The cilantro! I’ve had discussions about the use of cilantro in guacamole, which just further proves your point that everyone makes it differently. Though looking at your recipe, I make it the exact same way, even down to the lime.
.-= Daniel´s last blog ..Eating Pain Poilâne. Baking miches. =-.