Easy Homemade Guacamole Recipe
How to make the best homemade guacamole with ripe avocados, fresh lime juice, tomatoes, and cilantro. Jump to the Guacamole Recipe or watch our quick recipe video showing you how to make it.
This easy guacamole recipe is a staple for us. It’s easy, it’s fresh and no matter what else we serve with it, it’s always the first to go. Serve with tortilla chips or next to your favorite fajitas or tacos — we spread a little onto the bottom of these chili lime shrimp tacos.
YOU MAY ALSO LIKE: Pico de Gallo is guacamole’s best friend! It is a fresh tomato salsa and something we keep in our fridge at all times. It’s simple and quick to make and works with just about anything.
How to Make the Best Guacamole
After making guacamole over and over again (not complaining), we’ve found a few secrets for making the very best guacamole at home.
Ripe avocados are essential to great guacamole. Here’s how to tell whether or not an avocado is ready:
- Gently squeeze the avocado with the palm of your hand (don’t use your fingertips, they will bruise it). If it yields slightly, it’s ready to eat. If it doesn’t yield and feels firm, it needs a day or two. If it gives easily, it’s probably overripe and possible brown inside.
- Check under the stem. Use your fingers to pull the stem at the top of the avocado gently. If, when you remove it, it’s green underneath, you’ve found an avocado that’s ready to eat. If it’s hard to remove, it needs a couple of days. If it’s brown underneath, the avocado is overripe.
We buy more avocados that I’d like to admit. If you have some left over in your kitchen, consider making our guacamole-inspired pasta, this protein-packed avocado toast or try mixing avocado into egg salad.
For the best guacamole, don’t over mash or puree the avocados. You want a chunky dip, not a completely smooth one. Gently mash things together with a fork, leaving some texture.
We add onions to guacamole. You can add them raw or since raw onions can be overpowering, de-flame them. To do this, add diced onion to a bowl of warm water for 5 to 10 minutes. After 5 to 10 minutes, the raw onion flavor calms down, but you’re still left with crisp onions. Try this method for fresh salsas, as well.
Guacamole is amazing with a bit of salt, fresh lime, onion, and cilantro. In fact, we’ve already shared our simple guacamole with you. For this homemade version, we add a bit of ground cumin to the mix. It’s a little smokey, but mostly, the cumin just brings everything together and punches up the flavor. Also, if you like spicy guacamole, add some finely diced jalapeño or serrano pepper.
Recipe updated, originally posted January 2013. Since posting this in 2013, we have tweaked the recipe to be more clear and added a quick recipe video. – Adam and Joanne
Easy Homemade Guacamole Recipe
For the best guacamole, use ripe avocados. You’ll know when an avocado is ripe when it gives just slightly when squeezed. Keep unripe avocados at room temperature until they are ready. For more about how to buy, cut and store avocados see our tutorial.
You Will Need
1/4 cup finely minced onion
3 ripe Haas avocados
1 1/2 tablespoons fresh lime juice (or lemon juice)
1 large Plum or Roma tomato, deseeded and diced
1/4 cup cilantro leaves and tender stems, chopped
1/2 teaspoon ground cumin
1/2 teaspoon salt, or more to taste
1 to 2 teaspoons minced jalapeño or Serrano pepper, optional
Add diced onion to a small bowl then cover with warm water, set aside. This “de-flames” the onions, making them less intense.
Cut avocados in half, lengthwise and use a spoon to scoop out the seed. Scoop out the flesh and add to a bowl.
Add lime juice then use a fork to mash until creamy, but still chunky. Stir in the tomato, cilantro, cumin, de-flamed onions, salt and diced peppers (if using). Taste the guacamole and adjust with additional salt, peppers, or lime juice.
Serve immediately or cover with plastic wrap by pushing the plastic wrap down onto the guacamole and refrigerate up to one day.
Adam and Joanne's Tips
- Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.
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