Guacamole
This homemade guacamole is rich, creamy, and packed with flavor! In a few easy steps, transform everyday ingredients into a crowd-pleasing dip that’s perfect for game days, get-togethers, or backyard barbecues.
Everyone needs a great guacamole recipe in their back pocket, and this one seriously delivers! If you love dips and spreads, don’t miss out on my vibrant salsa fresca for another fresh condiment.
Why I love this recipe
Whether you’re at a Superbowl Sunday party or a restaurant in Mexico, guacamole is guaranteed to make an appearance. I like to keep things simple, highlighting the creamy, buttery nature of Hass avocados.
The mashed avocados are complemented by fresh veggies like white onions and tomatoes, providing texture and authentic flavors. Lime juice ties everything together, while diced jalapenos add a spicy kick!
You can easily whip this dip up in minutes, making it perfect for last-minute gatherings or a quick, healthy snack. Once you learn how to make guacamole, youโll never want to buy it from the store again!
Ingredient notes
Make sure the ingredients for your guacamole are fresh, and you’ll always have a winner. Find a full breakdown and suitable substitutes below!
Avocados
Hass avocados are a must-have for any guacamole recipe. I’ve seen a lot of recipes that add things like sour cream to increase the yield, but the flavor and texture wonโt be authentic.
Substitute: Florida avocados are less creamy but can be used if Hass avocados are not available.
Lime juice
Limes add a bright, tangy flavor that cuts through the richness of the avocado. Plus, lime juice also helps preserve the vibrant green hue of the guacamole.
Substitute: You can use lemon juice for a similar acidic brightness, though the flavor profile will be slightly sweeter.
Roma tomatoes
Known for their firm texture and slightly sweet taste, Roma tomatoes add a juicy, fresh dimension to the guacamole. Plus, they are the easiest variety to seed.
Substitute: Cherry or grape tomatoes can be used for a similar texture and a slightly sweeter flavor, but you won’t be able to seed them very effectively.
Onion
I prefer white onion to bring a crisp, sharp bite that enhances the overall savoriness of the dish. You can try red onion for a milder taste with a hint of sweetness, or green onions for a lighter flavor.
For a complete ingredient list and step-by-step guide, scroll down to the recipe card.
How to make
Learn the best way to make guacamole with my straightforward, easy-to-follow instructions. Look for the tips in green throughout this section for consistent and successful results! Also, you can watch my video tutorial down below!
Preparation
Before starting, double-check that your avocados are ripe for the creamiest flavor and texture. There is nothing worse than underripe avocados!
Assembly
Step 1
Seed and dice the tomatoes, finely dice the onion, mince the garlic and cilantro, and seed and mince the jalapeno. Combine the diced mix-ins in a bowl.
Removing seeds from the tomatoes and jalapenos prevents the guacamole from becoming too watery or overly spicy.
Step 2
Cut the avocados in half, remove the pit, and scoop the flesh into a large mixing bowl or a plate. Use a fork to mash the avocados to your preferred consistency.
Leave some chunks if you prefer a chunkier guacamole, or mash them more thoroughly for a smoother texture.
Step 3
Add the diced tomatoes, onion, minced garlic, cilantro, and jalapeno mixture to the mashed avocado. Squeeze the lime juice on and sprinkle with sea salt. Gently fold everything together until the guacamole is well combined. Happy eating!
Add the lime juice and salt incrementally, tasting as you go to ensure the flavor is balanced.
Expert tip
Just-ripe avocados offer a creamy, buttery texture and a rich flavor that form the perfect base for guacamole. Make sure your avocados are at peak ripeness by gently pressing the skin โ it should yield slightly under pressure but not feel mushy.
You can also check under the stem. If it’s green, the avocado should be perfectly ripe. If it’s starting to look brown, it may indicate the avocado is past its prime.
To prevent a watery texture, always seed your tomatoes! Trust me, this extra step makes a huge difference in the overall flavor and consistency of your guacamole.
Recipe tips
Use fresh seasonings: Fresh cilantro and lime juice significantly improve flavor compared to their dried or bottled counterparts.
Finely mince the veggies: Finely mince the onions, garlic, tomatoes, and jalapenos for an even distribution of flavor in every bite.
Balance the flavors: Adjust the lime juice and salt gradually to balance the acidity and seasoning to your taste preferences.
Prevent browning: Keep the avocado pit in the guacamole or cover the surface with plastic wrap touching the guacamole to prevent browning.
Frequently asked questions
Yes, but it’s best served fresh. If you need to make it ahead, keep the avocado pit in the guacamole and cover it with plastic wrap directly on the surface before refrigerating until you’re ready to serve.
While not completely necessary, removing seeds helps prevent the guacamole from becoming too watery. I recommend seeding the tomatoes.
Contact with air is usually what causes guacamole to brown. To reduce the chances of this, flatten the guacamole completely with a spoon, then add a layer of water or lime juice on top and keep it covered.
Storing
Guacamole is best enjoyed fresh, but if you find yourself with leftovers, proper storage is key to maintaining its vibrant color and taste.
Fridge
Guacamole can be stored in the fridge for 1-2 days. Place it in an airtight container, press a piece of plastic wrap directly onto the surface of the guacamole, and then seal the container before placing it in the fridge.
Freezer
You can freeze this guacamole recipe by packing it into a freezer-safe bag and squeezing the air out. You can also use an airtight container with plastic wrap over the exposed areas of the guacamole. It will last in theย freezer for up to 3 months, but it’s best consumed within a month.
Watch how to make it
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Recipe
How to Make Guacamole (7 Ingredients)
Equipment
- Chefโs knife
- Large mixing bowl or plate
Ingredients
- 2 Roma tomatoes, seeded and diced
- ยผ large white onion, diced
- 2 cloves garlic, finely minced
- 10-12 sprigs cilantro, minced
- 1 medium jalapeno, seeded and minced
- 3 large Hass avocados
- 2 tablespoons lime juice
- Sea salt to taste
Serving options
Instructions
- Slice the tomatoes and remove the inner seed portion. Dice what's left of the tomatoes. Finely dice the white onion and mince the garlic and cilantro.
- Cut the jalapeno in half lengthwise. With a small spoon, scrape out the seeds and finely mince each half. Set aside.
- Cut the avocados in half and remove the seeds. Scoop out the inner green flesh onto a large plate or bowl and roughly mash it with a fork.
- Add the tomatoes, onion, garlic, cilantro, jalapeno, lime juice, and sea salt to the avocados. Mash a little more to combine everything. Taste and adjust seasonings as needed. Add lime juice for more tang, jalapeno for spice, or onion for more crunch.
- Serve your guacamole as a dip with tortilla chips or as a side with quesadillas and tacos. Happy eating!
Notes
Nutrition
Note: Iโve updated this post to include new information and helpful tips about the recipe.
Justine Drosdovech is a food writer, photographer, and one of the founders of Broke Bank Vegan. She is a self-taught plant-based chef but uses her healthcare background to craft dishes that are both delicious and nourishing.