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    🏠Home » Recipes » Mexican Recipes

    Simple Homemade Guacamole

    Mar 9, 2021 | Last Updated Apr 14, 2021 by Dan Mikesell AKA DrDan

    Recipe Table of Contents    
    4.73 from 11 votes

    Nothing is better than this simple homemade guacamole. An authentic recipe using only fresh ingredients and ready in about 10 minutes.  Everybody will love it for a party but easy enough for everyday meals.

    guacamole on a chip over a white bowl

    Table of Contents
    • 📋Ingredients
    • 🥑Buying Avocados
    • ❄️Storing Guacamole
    • 📖Mexican Side Dish Recipes
    • 🖼️Step-by-Step Photo Instructions
    • 📖Recipe
    • 💬 Comments

    Blue ribbon divider used for visual effect

    Introduction

    Guacamole is a dip frequently served with tortilla chips. It makes a great appetizer, party dish, or just a tasty side dish for your everyday Mexican meal. Just follow the simple step-by-step photo instructions for never-fail results.

    I had not been a big fan of that smooth, homogenized guacamole. I have found it bland with nothing special to recommend its consumption. But make your guacamole fresh and add some spiciness; you have something special. Now I'm a fan.

    My Rating

    My rating system. Great 5 out of 5

    Rated by my wife as a solid 5.

    📋Ingredients

    The only rule is there is no right or wrong ingredient other than avocado must be present. But most authentic recipes include

    1. avocado - required
    2. lime juice - almost required
    3. garlic - almost required
    4. salt - almost required

    Other frequently used ingredients

    • onion
    • tomato
    • jalapeno
    • cilantro
    • others - go wild

    🥑Buying Avocados

    There are several types of avocados, but we only get Hass in my area, so I only discussing them.

    What to look for:

    1. Dark green
    2. Not too hard but not mushy - it should give just a little.
    3. Taking the stem off is also helpful. If it is all brown underneath, it is over-ripe. If green or green with only a few specks of brown, It is too green.

    ❄️Storing Guacamole

    Guacamole will turn brown within a few hours due to oxidation of the surface. You can prevent this by preventing oxygen from getting to the surface. This involves more than just a lid on the container.

    Method #1: You can prevent oxidation by covering with plastic wrap pressed down to eliminate any air contact. Some also recommend a bit of lime juice to the top of the guacamole.

    Method #2: Flaten the surface in a bowl and cover with about ¼ inch of water. Just pour it off and mix your guacamole when you want more

    With either method, it will last about 2 days in the refrigerator. A third day is very iffy.

    📖Mexican Side Dish Recipes

    Mango Salsa with Pineapple

    Easy Mexican Rice

    Featured in Cinco de Mayo Recipe Roundup

    This recipe is listed in these categories. See them for more similar recipes.

    101's Best Recipes, Appetizer and Party Recipes, Mexican Recipes, Side Dish Recipes
    Blue ribbon divider used for visual effect

    🖼️Step-by-Step Photo Instructions

    avacodos and other ingredients for guacamole

    See the discussion in the notes above on choosing your avocado. These are my suggested ingredients. But modify to your taste.

    chopped onion with tomato and jalapeno on a black board

    Chop half a medium red onion and Roma tomato. Mince one clove of garlic. De-vein the jalapeno and chop finely.

    removing the pit of the avacado with a knife

    Open the avocado by cutting around the avocado down to the seed. Twist it to open and remove the seed. The seed may come out easy, but if not, put the knife into the seed a little and twist to remove.

    scooping the inside of the avacodo out with a large spoon

    Spoon the meat out of the avocado. It is easy. Combine the avocado with the prepped veggies in a large bowl.

    squezing a lime onto other ingredients in a bowl

    Roll the lime on the counter to free up some juice, then cut the lime in half and squeeze all the juice you can out.

    mixing the guacamole together in a bowl

    Add ½ teaspoon kosher salt and ¼ teaspoon pepper. Mash to the consistency you want. I used a potato masher, but a fork is fine. Optional: Add 2-3 tablespoons of minced cilantro.

    guacamole on a chip
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    📖Recipe

    Guacamole on a chip over a bowl

    Simple Homemade Guacamole

    From Dan Mikesell AKA DrDan
    Nothing is better than this simple homemade guacamole. An authentic recipe using only fresh ingredients and ready in about 10 minutes.  Everybody will love it for a party but easy enough for everyday meals.
    Tap to leave a Rating
    4.73 from 11 votes
    Print Email CollectionCollected
    Prep Time: 10 minutes
    Cook Time: 0 minutes
    Total Time: 10 minutes
    Servings #/Adjust if desired 6 servings

    Ingredients

    US Customary - Convert to Metric
    • 2 avocados - ripe
    • 1 lime
    • 1 Roma tomato
    • 1 clove garlic
    • 1 jalapeno pepper
    • ½ red onion - medium
    • ½ teaspoon kosher salt
    • ¼ teaspoon pepper
    • 2-3 tablespoons minced cilantro - optional

    Instructions

    • Chop half a medium red onion and Roma tomato. Mince one clove garlic. De-vein the jalapeno and chop finely.
      chopped onion with tomato and jalapeno on a black board
    • Open the avocado by cutting around the avocado down to the seed. Twist it to open and remove the seed. The seed may come out easy, but if not, put the knife into the seed a little and twist to remove. Spoon the meat out of the avocado.
      scooping the inside of the avacodo out with a large spoon
    • Combine the avocado with the prepped veggies in a large bowl.
      removing the pit of the avacado with a knife
    • Roll the lime on the counter to free up some juice, then cut the lime in half and squeeze all the juice you can out.
      squezing a lime onto other ingredients in a bowl
    • Add ½ teaspoon kosher salt and ¼ teaspoon pepper. 2-3 tablespoons of minced cilantro is optional.
      mixing the guacamole together in a bowl
    • Mash to the consistency you want. I used a potato masher, but a fork is fine.
      guacamole on a chip
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

    My Private Notes

    Click here to save your own private notes only you will see. These will print and be saved for your next visit.
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    Recipe Notes

    Pro Tips

    1. Vary the ingredients and texture to your taste.
    2. This is a bit spice, so cut down the jalapeno if you want. Or double if you want spicy.
    3. We are a family with a taste aversion to cilantro, so it is optional here but most people will want it.

    Picking Out Avocado

    1. Dark green
    2. Not too hard Not mushy -it should give just a little.
    3. Taking the stem off is also helpful. If it is totally brown underneath, it is over-ripe. If green or green with only a few specks of brown, It is too green.

    Storage

    1. Guacamole will turn brown within a few hours due to oxidation of the surface. You can prevent this by preventing oxygen from getting to the surface. This involves more than just a lid on the container.
    2. Method #1: You can prevent oxidation by covering with plastic wrap pressed down to eliminate any air contact. Some also recommend a bit of lime juice to the top of the guacamole.
    3. Method#2: Flaten the surface in a bowl and cover with about ¼ inch of water. Just pour it off and mix your guacamole when you want more
    4. With either method, it will last about 2 days in the refrigerator. A third day is very iffy.

    To adjust the recipe size:

    You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

    Nutrition Estimate

    Calories : 118 kcal (6%) | Carbohydrates : 8.5 g (3%) | Protein : 1.7 g (3%) | Fat : 9.9 g (15%) | Saturated Fat : 1.4 g (7%) | Sodium : 199.8 mg (8%) | Potassium : 383.2 mg (11%) | Fiber : 5.2 g (21%) | Sugar : 1.4 g (2%) | Vitamin A : 215.3 IU (4%) | Vitamin C : 15 mg (18%) | Calcium : 16.5 mg (2%) | Iron : 0.5 mg (3%)
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Appetizer
    Cuisine : Mexican

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

    Editor's Note: Originally Published September 8, 2012. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

    Molly and Lilly dogs supervising
    « Almost Zero Low-Fat Biscuits
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    Reader Interactions

    Comments

    1. Helly

      February 02, 2019 at 1:15 pm

      I always keep the pit and put it back in the dip, helps it stay fresh for longer period of time!

      Reply
    2. Carolyn Stephens

      January 30, 2019 at 11:52 am

      I do everything I can to avoid using sharp knives. So I use a pastry blender to mush up the avocado. Then I stir in some pico de gallo from the market. After that I add lime juice, perhaps some garlic salt to taste.

      Reply
      • DrDan

        February 01, 2019 at 2:01 pm

        Hi Carolyn,
        Welcome to the blog. That sounds great.
        Thanks for the note.
        Dan

    3. Mahina

      May 16, 2016 at 10:12 am

      Love this recipe. I put all the ingredients in a ziplock bag and let the kids squish it until the desired consistency. Snip off the corner and "pipe" into the serving dish. Easy clean up!

      Reply
    4. Delores Hunt

      March 17, 2015 at 7:03 am

      5 stars
      Great chicken drummies. Quick and simple. Family loved it!!

      Reply
    5. Chris

      September 08, 2012 at 3:36 pm

      Avocados are one thing I don't trust to others to buy for me, it's such a subjective call.

      Reply

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