Homemade Guacamole Recipe

A scalloped bowl piled high with guacamole with tortilla chips in front of it.

5 from 2 votes

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.

Course Appetizer, potatoes

Cuisine guatemalan, Mexican

Prep Time 10

Total Time 10

Servings cups

Calories 463kcal

Author Alexandria Drzazgowski

Equipment

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

Recipe copyright The Foreign Fork. For educational or personal use only.

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!

Nutrition