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Fresh, flavorful, and packed with simple ingredients , this homemade guacamole is a crowd favorite. It’s a staple in our family’s kitchen, steeped in tradition, and an easy way to connect over a shared meal.

Written by Julie on December 3, 2021 — Updated December 2, 2024

Guacamole has been a cherished part of our family gatherings for years—from Taco Tuesdays to a full Mexican spread with homemade tortilla chips, refried black beans, and rice.

This simple guacamole recipe is my go-to—it’s fresh, quick, and a guaranteed crowd-pleaser. Whether you’re pairing it with refried pinto beans, nachos, burritos, or taquitos, it’s a delicious dip, side, or topping. Best of all, it comes together in just 10 minutes—because great food doesn’t have to be complicated.

Why This Recipe Works

Hass avocado’s fat content gives guacamole its signature creamy texture. A gentle squeeze helps find that sweet spot — just soft enough to mash but not mushy.
Beyond its bright flavor, lime juice slows browning, letting you enjoy guacamole that looks as good as it tastes.
A touch of sea salt balances the richness of the avocado and brings the lime, onion, and tomato together beautifully.
Mashing by hand gives you the freedom to create restaurant-worthy guacamole that’s chunky, smooth, or somewhere in between — because everyone has their own favorite.
Roma tomatoes, with their firm texture and mild acidity, bring just the right balance of freshness without making the guacamole watery.

What Equipment You'll Need

Mixing Bowl

Fork or Potato Masher
Immersion Blender (optional): If you prefer a smoother guacamole.
Citrus Juicer
Knife and Cutting Board

In the Kitchen Tips

Perfectly Ripe, Fresh Avocados: Great guacamole starts at the grocery store. For same-day use, choose hass avocados that are mostly black with a slight green tint and give gently under pressure. They should feel plump and soft enough to mash but not mushy. Avoid overly soft or rock-hard unripe avocados — they can make or break your recipe.

Speed Up Ripening: If your avocados aren’t ripe yet, place them in a brown paper bag with a banana.
Use Fresh Lime Juice: Freshly squeezed lime juice adds brightness and helps slow browning. Avoid bottled juice — it doesn’t compare.
Control the Heat: Adjust the spice level with jalapeño or serrano peppers. Remove seeds and membranes for a milder flavor, or leave them in for more heat. A note of caution: If the jalapeño has white lines or streaks on the outside, it’s likely much spicier. Taste a small piece first to gauge the spice.
Mash to Your Liking: Hand-mash with a fork or masher for a chunky texture, or use an immersion blender for smooth, creamy guacamole.
Seal to Preserve: Press a piece of plastic wrap directly onto the guacamole’s surface before sealing in an airtight container to minimize air exposure and slow browning. A drizzle of lime juice on top adds extra protection and freshness.

FAQ

Should I keep the avocado pit?
The avocado pit doesn’t actually prevent browning. For the best results, press plastic wrap directly onto the surface of the guacamole, add a squeeze of lime juice, and minimize the time between prep and eating.
How do I fix brown guacamole?
Simply scrape off the top layer — the guacamole underneath is usually fresh. Stir in a little lime juice to revive the flavor and color.
How do I make guacamole less tangy?
To reduce tanginess, use less lime juice. You can also balance the acidity by adding diced tomatoes, which provide natural sweetness, or by incorporating a small amount of maple syrup or honey.
How do I store leftover guacamole?
Refrigerate guacamole in an airtight container. Press plastic wrap directly onto the surface to minimize oxidation. For the best quality, enjoy it within 1-2 days.

In a Pinch Substitutions

Lime Juice: If you’re out of lime juice, substitute with fresh lemon juice for a similar tangy flavor. It won’t have the same distinctive lime taste, but it works well in guacamole.

Red Onion: Swap with finely diced shallots or white onion.
Roma Tomatoes: Cherry tomatoes or grape tomatoes are great substitutes. Just be sure to seed them to avoid excess liquid.
Cilantro: If you don’t have cilantro, parsley or green onions add a fresh note. For those who dislike cilantro, simply leave it out — it’s optional.
Jalapeño Peppers: Serrano peppers make a great alternative, though they’re slightly spicier. For a milder heat, try a poblano pepper or even a pinch of red pepper flakes or a dash of hot sauce.

The Best Homemade Guacamole Recipe

BOOKMARK RECIPE

Guacamole, Homemade, Recipe, Avocado, Lime, Tomato, Onion, Cilantro, Jalapeno, Garlic, Sea Salt, Instructions, Bowl, Mash, Blend, Creamy, Flavors, Serving, Molcajete, Chips, Tortillas, Veggies, Cauliflower, Dip,

Sides, Snacks, Appetizers, Dips

Mexican

YIELDS: 5

AUTHOR: Julie Gaeta

The Best Homemade Guacamole Recipe

PREP TIME: 10 MinTOTAL TIME: 10 Min

Indulge in the ultimate homemade guacamole experience. Delicious and good for you. Ideal for gatherings and everyday meals!

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Ingredients

3 avocados (pitted)
1 lime, squeezed (more or less to your liking)
1 diced Roma tomato
1/4 to 1/2 cup finely diced red or white onion (depending on how much you like)
1/4 to 1/2 bunch of minced cilantro (optional)
1/2 diced jalapeno with seeds removed (optional)
1–2 cloves finely minced garlic (optional)
1 tsp sea salt (adjust to your liking)

Instructions

Add peeled and pitted avocados, squeezed lime, and salt to a large bowl.
Mash with a fork or masher, or blend with an immersion blender, depending on the level of creaminess you prefer.
Add the remaining ingredients and stir to incorporate.
Adjust flavors to your liking. Add more lime or salt to taste.
Place in a serving bowl or molcajete.
Serve right away with chips, tortillas, or veggies (cauliflower is terrific for dipping).
Enjoy!