Homemade Guacamole Recipe

This Homemade Guacamole Recipe is super easy to make, very tasty, and uses fresh ingredients, making it the absolute best dip. It’s the perfect game day or party appetizer, and it’s also naturally gluten-free and vegan!

This creamy, rich, and zesty guacamole recipe is easy to make from scratch so there is no reason to go out and get it at the restaurant or buy the inferior store-bought version. With all fresh ingredients that are vegan and gluten-free, this is the perfect game-day appetizer, dip, or snack, that is also healthy and delicious. The smooth and chunky texture is incredible, but my recipe gives the traditional style a big kick with some jalapenos and red pepper flakes. This will definitely be a hit and can be made in less than 10 minutes.

Guacamole recipe is meant to be quick and easy. It does not require many skills to make a delicious and authentic one. The secret to Mexican style guacamole is in fresh products used. It’s that straight forward. Using a blend of fresh ingredients will ensure to get the best flavors out, and this is precisely what you want!

This is as close as you can get to true and authentic guacamole. All you need is ripe avocados, tomatoes, cilantro or parsley, onion, jalapeno pepper, lime juice, garlic, and salt. This is all it takes to make the best recipe conveniently in your own kitchen. I have tried many variations of it, and some have too many ingredients while lacking the flavors of true and authentic guac. After making this dish over and over at home, I have perfectioned it to become the best you can get. 

Whether it’s for a party or a weeknight meal, this Mexican dip is perfect for a bowl of tortilla chips, on tacos, or with some veggie sticks. It goes great with some hot wings and beer for the big game, and it is so easy to make in minutes, that anyone can do it. 

This delicious appetizer is ready in less than 10 minutes and always is the first to go. I love serving it with tortilla chips or over some crispy baja fish tacos. If you are hosting a game or a party, you should also add spinach artichoke dip or homemade hummus to the appetizer spread.

Why you will love this recipe

• It is easy to make: Just two steps. Mash and mix all the ingredients and you are done.
• No dishes: A bowl and some utensils are all that is needed for this easy recipe.
• Healthy food: Fresh healthy ingredients that taste great!
• Versatility: Its good as a dip, but also great on sandwiches, or as a salad topping, part of burritos and wraps.

What you’ll need to make homemade guacamole recipe?

Special items

• Bowl
• Cooking utensils

Ingredients:

• Avocados: Try using ripe ones, as they work the best. We usually use about 4-5 avocados. However, if you are looking to make a larger batch, increase them accordingly. 
• Lime juice: Always use freshly-squeezed!
• Garlic: We use about 2 minced cloves. 
• Diced sweet onion: We love using sweet onions as compared to red onion in our guac. It is milder in flavor, and not overly powerful. So, it works perfectly here. 
• Salt and pepper: Adjust per your taste. Also, we like adding a pinch of red pepper flakes.
• Jalapeño: Chop the jalapeno pepper finely. Also, if you cannot find jalapeno, use chili, or serrano pepper instead.
• Cilantro: Some people do not use cilantro, so feel free to skip it, or use parsley instead. 
• Chopped cherry tomatoes: We use about 1 medium-sized cherry tomato. It adds a nice balance to the guac, and we highly recommend it. However, if not a fan of tomatoes, simply skip it from the recipe. 

How to make the best guacamole?

Watch the short recipe video tutorial attached above. But the general steps are as follows:

1. Mash the avocado: First, cut the avocado in half and remove the seed. Then, scoop out the inside of the avocado into a large bowl. Add the lime juice, pepper flakes, garlic, salt, and pepper. Using a fork, mash the avocado but make sure you leave some chunks.
2. Mix it up: Now, add the onion, jalapeno, tomato, and cilantro leaves. Stir gently, being careful not to crush the avocado chunks. Taste and adjust for salt, pepper, and lime juice.
3. Serve or cover: Serve right away or place plastic wrap on top to keep it from turning brown.

Expert tip

Choosing the best avocados is the secret to best guacamole

Because avocados ripen best off the tree, many of the ones in the grocery stores and markets are not ripe yet. But that is okay as long as you do not plan on making guacamole today. If so, it may take longer to find what you need. The things to look at are the color, weight, texture, and stem. The color can vary depending on the type of avocado, but the best kind for guacamole is Haas. They should be shiny and dark green or almost black. Those that are lighter will ripen in three to four days.

They should be heavy for their size as well. Ripe avocados have bumpy skin that will give a little when gently squeezed. A hard avocado is not ripe yet and a soft one is too ripe. One that is rock-hard was picked too early and will likely never get ripe. Try to find an avocado with a stem. Then, peel back the stem tip and check for a deep green color. But do not pull off the stem. That can affect the taste and texture.

For avocados that are not ripe yet, leave it on the counter in direct sunlight and it will ripen on its own naturally within a day or two. Another way to speed up the process is to put the avocado into a brown paper bag with a banana or an apple. It can also be covered in a bowl of rice for a day or two. Once the avocado has been sliced, coat it with lime or lemon juice and wrap it in plastic before putting it in the fridge.

Recipe variations and add-ins:

• Add crunch: Sprinkle in some sesame seeds, poppy seeds, or even pepitas for some crunch.
• Make it cheesy: Everything tastes better with cheese. Try it with some crumbled feta or cotija cheese.
• Bacon: Similarly, bacon seems to make everything taste better. Guacamole with bacon is amazing, even if its controversial.
• Salsa: It is dip, after all. Why not add some salsa on top of it?
• Less heat: Instead of jalapenos and red pepper flakes, use green chiles and poblano peppers.
• Fruits: For a more tropical twist, add some sliced mango, pineapple, pomegranate, peaches, or even grapes.
• Seasonings: Feel free to add cumin, garlic powder, ranch mix, or even taco seasoning to it. 

Serving suggestions:

Here are some of my favorite serving suggestions.

• Obviously this dip, must be served with crunchy corn chips and homemade salsa on the side.
• Guacamole also makes a delicious spread for sandwiches. Try it on my Caesar salad sandwiches.
• Make breakfast open-face sandwiches by spreading it on bread and top it with runny eggs, lox, or shaved hard cheese.
• Any kind of vegetable would be perfect for dipping in this classic guacamole dip.
• Use it as a condiment for homemade tacos, breakfast burritos, and crispy tostadas.
• Serve it part of a spread of sour cream, beans, cotija cheese, to serve chicken fajitas.
• This Mexican appetizer goes great with these fruit mojitos. They come in four different flavors.

Frequently asked questions

Why is my guacamole so watery?

Guacamole that has a lot of water in it is typically caused by adding too much citrus juice. Citrus juice mixed with salt draws the extra moisture out of the avocado. Another issue could be if the tomatoes are very ripe and juicy. The excess juice from the tomatoes can cause too much liquid in the guacamole. Remove the seeds and membranes from the tomatoes and drain them so the only thing being added is the flesh. Also, if the avocados are underripe, they have more water in them than riper ones do.

How long is guacamole good for?

As long as it is tightly covered, it should last about two to three days in the fridge. To keep it from turning brown, use plastic wrap pressed against the guacamole so no air can get in. Then, cover it a second time. Either way, it will probably still turn a little bit brown on the surface, but it will still be safe to eat for up to three days. It can also be frozen for up to a month.

What can I use instead of cilantro?

There is a genetic variation in a fraction of the population that makes them more sensitive to aldehydes, which is a chemical in cilantro also found in soapmaking. Those certain people are so sensitive to it that if they eat anything with cilantro on it, it tastes like soap. For those people, there are plenty of other options besides cilantro to use. Parsley is the closest-tasting herb with a fresh, grassy flavor. Basil is another one that works well. Caraway, tarragon, fennel, and dill are a few more that some people use.

Why does homemade guacamole turn brown?

Just like apples, bananas, and pears, avocados turn brown within minutes of being exposed to the air once they are cut. That is because there is an enzyme in the flesh that reacts with oxygen. The same thing happens to guacamole when it is exposed to air. It does not change the flavor, texture, or health benefits of the food, just the looks. However, the lime juice in the dip will help prevent browning. If you end up with some leftover, here are some tips to keep it fresh longer:

• Sealing – this is your best bet when it comes to extending its freshness and keeping it from turning dark. Seal it as tightly as possible with plastic wrap. You actually want the plastic to touch the guacamole. This will help keep it green for a day or so.
• Avocado pit – place the pit inside the guac until ready to serve. Then cover it tightly with plastic wrap and refrigerate.

How to store:

• Refrigerate: Cover tightly and refrigerate and leftovers will last two to three days.   
• Freezing: I do not recommend freezing it.

More authentic Mexican dishes to try:

Recipe tips:

• Remember, the perfect guacamole has chunks. Do not use a food processor, it will be too watery. Use a fork to mash it
• Be careful not to add too much citrus juice to the guacamole or it could be watery.
• Also, overly ripe avocados can add too much juiciness to the mixture.
• Make sure to remove the seeds and pulp from the tomatoes and only use the flesh or the juice will cause too much water as well.
• If kept refrigerated and covered, guacamole will stay fresh for two to three days.
• For those who do not like cilantro, try parsley, basil, caraway, tarragon, fennel, or dill.
• Guacamole turns brown if it is exposed to air just like fruits do because of oxidation.