Guacamole is a simple dish, but it’s important to know how to make it perfectly. Read on for tips on picking the right avocado, eating your guac, storage tips, and more.
Recipe Origins
Guacamole is an amazingly simple and delicious dish popularly made in Mexico, Guatemala, America and more. It’s made by mashing avocados together with a few other ingredients (tomatoes, jalapeños, onion, and more). It’s delicious when eaten as a side dish, a dip, a topping, or an ingredient.
Long story short, guacamole is VERSATILE, and this Homemade Guacamole Recipe is going to make it so easy for you to make fresh and delicious guac all by yourself!
Why Make this Recipe
- Much Better than Store Bought: There’s nothing quite like fresh guacamole! I love that this recipe has onion, tomato, and jalapeño in it to keep it light, fresh, and delicious.
- Can Control Your Flavors: You have total control over this recipe! Like mega-spicy? Add more spice. Don’t like onions? You can keep them out! It’s so easy to adjust this recipe to your liking.
- 10 Minutes: Guacamole elevates any dinner, lunch, or snack. And with the right ingredients, you can make this dish in under 10 minutes to enjoy any time.
What Do I Need to Make this Recipe?
Ingredients
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
- Avocado: Pick an avocado that squishes slightly when you press it. You don’t want it to be rock hard, but you also don’t want it to be too squishy. A slight give when you press the skin is the sign of a perfect avocado.
- Onion: This recipe calls for minced yellow onions, but you can also use red onions if you prefer
- Jalapeño: Use the seeds if you want a spicy guacamole. Remove the seeds if you want some crunch with not a lot of spice.
How to Make this Recipe
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Step 1: Mash the Avocado
Use a spoon to remove the avocado from the avocado shell. Put the avocado in a mixing bowl and use a fork or potato masher to mash the avocado. You can leave it smooth or chunky depending on preference.
Step 2: Add the Rest of the Ingredients
Add all of the ingredients into the mixing bowl with the avocado. Stir to combine. Enjoy!
Expert Tips
- Use a serrated knife to cut your tomato. It is so much easier and way less messy!
- You can leave your guacamole a little chunky if you want, but you can also mash it completely smooth. This is up to your preference, but I always enjoy a few lumps.
- I try to stay away from the powdered guacamole packs as much as I can. Those packages include powdered versions of the ingredients we have listed in this recipe, so this makes a far more delicious and natural-tasting dish!
Storage Tips
Refrigerator (Keep it From Turning Brown!)
We all know that terrible feeling… You make amazing guacamole. It’s absolutely delicious but you made too much and you can’t eat it all, so you put it away in the fridge. The next day you take it out to enjoy another serving but… your guacamole is brown!
It’s the worst, right?
To keep this from happening, you can store your guacamole in a very specific way:
- Put the leftovers in a tupperware container
- Use cling wrap or plastic wrap to cover the guacamole, but instead of stretching it across the top of the container, press it down directly onto the guacamole. Make sure that the plastic wrap is touching as much of the surface of the guacamole as possible.
- Put the lid on the tupperware container
- Open the next day to enjoy brown-free guac!
Freezer
Follow the following steps to freeze your guacamole:
- Portion the guacamole out into individual servings, especially if you have a large amount leftover. This will make it so you won’t have to thaw the entire batch just to throw some on top of your tacos or garnaches.
- Add the guacamole to a ziplock bag. Squeeze as much of the air out as possible and seal it tightly. Then store it in the freezer on its side.
- Remove from the freezer and let it thaw on the counter for a few hours before eating.
Guacamole will last for up to 3 months in the fridge.
What to Eat with Guacamole
You can use guacamole to make just about any meal better! Here are some great options of meals/foods to pair your Homemade Guacamole Recipe with:
- Tortilla Chips
- Eggs over Easy and Toast
- Tacos
- Quesadillas
- Burritos
- Pretty Much Any Other Mexican Food
- Salmon
- Chili
- Salads
- Roasted Potatoes
FAQs
This kind of depends on what you’re looking for. I’m a big fan of both. Guacamole is just avocado with seasonings and vegetables added, so you can use them pretty interchangeably.
For toast in the morning, I like plain avocado. If you’re doing healthy baked with avocado substitutions, avocado is also better.
But if you want a fun or flavorful dip, I think guacamole is the way to go! (Or you can check out this Healthy Veggie Dip Recipe which is also fun and flavorful.)
The first step to easily cutting an avocado is to make sure you have one of the correct ripeness. For that, check out the “avocado” ingredient section.
Next, hold the avocado so that it is sitting vertically. Use a knife to cut vertically through the center of the avocado, turning the avocado as you cut (because the pit is in the way).
Twist the halves to separate the avocado halves. I use a knife to cut a grid through the flesh of the avocado without cutting through the outside peel. Then I use a spoon to scoop out the insides into a bowl.
For the half that has the pit, gently and carefully tap the sharp edge of your knife into the pit. Then, give the knife a little twist, which should also twist the pit. Pull the knife away from the avocado, effectively removing the pit. Follow the above instructions to cut a grid and scoop out the flesh of this half too.
Simply put, avocados are difficult to grow, expensive to ship, and majorly desired. This all results in a high cost.
Did you enjoy this Homemade Guacamole Recipe? If so, make sure to check out these other recipes I picked out just for you:
- Roasted Red Pepper Dip
- Obatzda: German Beer Cheese Spread
- Avocado Salad Recipe
- Tropical Stuffed Avocados from Barbados
Homemade Guacamole Recipe
Equipment
- Mixing Bowl
- Potato Masher/Fork
- Cutting Board
- Knife
Ingredients
- 2 avocados
- ¼ cup yellow onion, diced
- 1 lime, juiced
- 2 tbsp Cilantro, chopped
- ¾ tsp Salt
- 1 Roma Tomato, diced
- 1 Jalapeno, diced
Instructions
- Use a spoon to remove the flesh of 2 avocados from the shell. Put the avocado in a mixing bowl and use a fork or potato masher to mash the avocado. You can leave it smooth or chunky depending on preference.
- Add all of the ingredients (¼ cup yellow onion, juice of 1 lime, 2 tbsp cilantro, ¾ tsp salt, 1 tomato, and 1 jalapeño) into the mixing bowl with the avocado. Stir to combine. Enjoy!
Notes
- Avocado: Pick an avocado that squishes slightly when you press it. You don’t want it to be rock hard, but you also don’t want it to be too squishy. A slight give when you press the skin is the sign of a perfect avocado.
- Onion: This recipe calls for minced yellow onions, but you can also use red onions if you prefer
- Jalapeño: Use the seeds if you want a spicy guacamole. Remove the seeds if you want some crunch with not a lot of spice.
- Use a serrated knife to cut your tomato. It is so much easier and way less messy!
- You can leave your guacamole a little chunky if you want, but you can also mash it completely smooth. This is up to your preference, but I always enjoy a few lumps.
- I try to stay away from the powdered guacamole packs as much as I can. Those packages include powdered versions of the ingredients we have listed in this recipe, so this makes a far more delicious and natural-tasting dish!
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