Avocados seem to be everywhere these days! But our favorite avocado-rich side dish--guacamole--isn't just for game day or Mexican dishes anymore! It's also great on salad, toast and sandwiches. We'll show you how to make homemade guacamole with this classic guacamole recipe. It's super easy to prepare, and irresistibly creamy and delicious.
❤️ WHY YOU'LL LOVE THIS GUACAMOLE RECIPE
✔️ Perfect party crowd pleaser
✔️ Easy to make using fresh ingredients
✔️ Keto friendly, gluten free, vegan, vegetarian
✔️ A good source of lutein, beta carotene, and omega-3 fatty acids
INGREDIENTS
This section explains how to choose the best ingredients for homemade guacamole, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
You may have all of the ingredients for guacamole in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts.
- Avocados: Use our tips for picking the ripe avocados.
- Seasoning: Onion powder, cumin, garlic powder, salt and pepper.
- Limes: Gives the guac is tangy flavor and prevents browning.
- Cilantro: If you have an aversion to cilantro, it's ok to leave this out.
- Tomatoes: Make sure they are ripe and fresh.
INSTRUCTIONS
This section shows how to make homemade guacamole, with step-by-step photos and details about the technique. For full instructions, nutritional information, to print the recipe or to have the recipe scaled to double or triple, see the recipe card below.
MASH AVOCADOS: Peel and mash avocados to a medium mixing bowl using a potato masher or fork, leaving them a little chunky, if desired.
🔴 TIP: Using a potato masher will make chunky guacamole. If you like it smoother, mash with a fork.
ADD SPICES: Use a spatula to combine cumin, garlic powder, onion powder, salt, pepper, and lime juice. Then add cilantro and tomatoes and gently mix with a spoon until combined.
🔴 TIP: Amp up the flavor. Using fresh diced red onion and garlic instead of onion and garlic powders give a stronger garden fresh flavor. You can also add diced jalapeños for a little more crunch and heat, or chunks of pineapple for a sweet and salty combo.
REST: Allow the guacamole to sit at room temperature for 30 minutes before serving. This helps combine the flavors. Then serve with tortilla chips or fresh veggies for dipping.
HOW TO MAKE GUACAMOLE AHEAD
Guacamole is best served fresh but you can make it ahead and store it in the refrigerator for up to 3 days. To keep it from browning, place it in a bowl, squeeze some lime juice onto the surface and place plastic wrap against the surface of the guacamole, squeezing out any air. This will prevent oxidation and browning.
TIPS FOR THE BEST GUACAMOLE
Follow these tips to make the best guacamole.
✔️ Use ripe avocados. Choose avocados that are dark green to black and which give slightly when given a gentle squeeze. Avoid bright green (unripe) or mushy, shriveled (overripe) avocados.
✔️ Use fresh, ripe onion and tomato. Cut them into very small pieces.
✔️ Use a potato masher. This will give you chunky guacamole.
✔️ Use lime juice liberally. This prevents browning.
STORAGE TIPS
Refrigerate: Place guacamole in a bowl or food container, lay cling wrap over the surface, removing as many air bubbles as possible to prevent air from browning the guacamole.
Freeze: We do not recommend freezing guacamole because when it thaws, the texture will change and it may be quite watery.
WHAT TO SERVE WITH GUACAMOLE
Guacamole is the perfect appetizer or topping for your favorite Mexican dishes like air fryer stuffed taco shells, 7 layer dip, crock pot chipotle chicken tacos, chipotle chicken burrito bowls, grilled chipotle chicken kabobs, sheet pan chicken fajitas, Instant Pot black beans and cilantro lime rice, or Instant Pot carnitas.
MORE MEXICAN CONDIMENT RECIPES
If you like homemade guacamole, you will love our mango habañero salsa, restaurant style salsa, and pico de gallo.
FREQUENTLY ASKED QUESTIONS
For perfect results every time, here are answers to the most common questions about cooking (one of the keywords).
Traditional guacamole is made from avocados, tomatoes, onion, garlic, cilantro and lime. It's seasoned with salt and pepper to taste.
Avocado will quickly brown when exposed to the air. To prevent this, sprinkle the top of your guacamole with lime juice. Do this especially before you refrigerate your guacamole. Then cover with plastic wrap right on top of the guacamole so there’s no air between the guacamole and the plastic wrap.
The trick to the best tasting guacamole is using fresh ingredients. If you find that your guacamole is too bland, you may need to add a bit more salt and/or lime juice. Adding more lime will increase the tanginess, while added more salt with increase saltiness. Add each of these things gradually until you've achieved your preferred flavor.
If you'd like to increase the spiciness of your guacamole, mix in ¼ teaspoon of red pepper flakes, diced jalapeño or sriracha sauce.
The biggest ingredient in guacamole is avocados which are high in omega-3 fatty acids, which boost brain function and health. These monounsaturated fats can help lower your risk of heart disease and stroke. Avocado is also a keto-friendly food. Guacamole also contains tomatoes and other fresh vegetables which are high in vitamins your body needs. Eating it in moderation is a healthy choice.
Equipment
Ingredients
- 3 avocados
- ½ tspn onion powder
- ½ tspn ground cumin
- ½ tspn garlic powder
- ¾ tspn sea salt
- ¼ tspn black pepper
- 2 tablespoon lime juice - fresh squeezed
- 2 tablespoon cilantro - fresh chopped
- 2 tomatoes, small - deseeded and diced
Instructions
Add the flesh of the avocados to a medium mixing bowl.
Using a potato masher or fork, mash the avocados, leaving them a little chunky, if desired.
Add cumin, garlic powder, onion powder, salt, pepper, and lime juice. Use a spatula to combine.
Add cilantro and tomatoes and gently mix until combined.
Allow the guacamole to sit at room temperature for 30 minutes before serving. This helps combine the flavors.
Serve with pico de gallo, restaurant style salsa, mango habanero salsa and chips. Or, use it to top burrito bowls or tacos.
Notes
- Avocado will brown from oxidation easily. Lime helps prevent browning. Before refrigerating, sprinkle the top with more lime juice and cover with plastic wrap right on top of the guacamole so there’s no air between the guacamole and the plastic wrap.
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