Simple Homemade Guacamole

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.

Table of Contents

• Introduction
• 📋Ingredients
• 🥑Buying Avocados
• ❄️Storing Guacamole
• 📖Mexican Side Dish Recipes
• 🖼️Step-by-Step Instructions
• 📖 Recipe

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

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

🖼️Step-by-Step Instructions

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

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

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. It is easy. Combine the avocado with the prepped veggies in a large 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.

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.

📖 Recipe

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

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Prep Time: 10 minutes

Cook Time: 0 minutes

Total Time: 10 minutes

Servings #/Adjust if desired 6 servings

Cook ModePrevent your screen from going dark

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

Photos ONOFF

• Chop half a medium red onion and Roma tomato. Mince one clove garlic. De-vein the jalapeno and chop finely.
  
• 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.
  
• Combine the avocado with the prepped veggies in a large 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.
  
• Add ½ teaspoon kosher salt and ¼ teaspoon pepper. 2-3 tablespoons of minced cilantro is optional.
  
• Mash to the consistency you want. I used a potato masher, but a fork is fine.
  

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

Calories : 118 kcalCarbohydrates : 8.5 gProtein : 1.7 gFat : 9.9 gSaturated Fat : 1.4 gSodium : 199.8 mgPotassium : 383.2 mgFiber : 5.2 gSugar : 1.4 gVitamin A : 215.3 IUVitamin C : 15 mgCalcium : 16.5 mgIron : 0.5 mg

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

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