Homemade Guacamole – with Jalapenos!
This homemade guacamole recipe is as close as you can get to the true and authentic thing. 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 in just a few minutes. After making this dish over and over, I have perfected it to be the best you can get. Perfect for game-day appetizers and for taco night parties.
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 delicious appetizer is ready in less than 10 minutes and is always 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.
Table of contents
Homemade guacamole 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 the fresh products used. Using a blend of fresh ingredients will ensure you get the best flavors, and this is precisely what you want! 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.
Why you will love this recipe
- Easy to make: Just two steps. Mash and mix all the ingredients, and you are done. This easy recipe can pass as an appetizer and side dish. Don’t judge me, many times I just had a bowl for dinner, with lots of corn chips.
- Always impressive: This is the perfect dish to impress your friends, and it’s always the star of any party. I make it for game nights, taco nights, and everyone can’t get enough of it.
- Wholesome: This recipe is not only delicious, but also nutritious!
- Versatile: It’s good as a dip, on tacos, on sandwiches, as a salad topping, and in burritos and wraps. I also like to add it to salads, and one of my favorite ways is to spread it on toasted sourdough bread and top it with a runny egg for breakfast.
What you will need
- Avocados – Try using ripe ones, as they work the best. Usually, I use about 4-5 avocados. However, if you are looking to make a larger batch, increase them accordingly.
- Aromatics and herbs – I add flavor to the guacamole by mixing in lemon juice, minced garlic, salt, pepper, and freshly chopped cilantro.
- Mix-ins – I like my guacamole chunky and spicy, with juicy bits of finely diced sweet onion, cherry tomatoes, and chopped jalapeno peppers.
How to prepare
Mash the avocado: First, I slice the avocado in half and remove the pit. Then scoop out the avocado’s insides into a large bowl. Add the lime juice, pepper flakes, garlic, salt, and pepper. Using a fork, I mash the avocado, but leave some chunks.
Mix it up: Now, I 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.
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 the best guacamole
Because avocados ripen best off the tree, many in grocery stores and markets are not yet ripe. But that is okay as long as you do not plan on making guacamole today. 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.
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 was rock-hard was picked too early and will likely never ripen. 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.
More tips to consider
- Remember, the perfect guacamole has chunks. Do not use a food processor; it will be too watery.
- 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 use only the flesh, or the juice will add too much water.
- 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.
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 it’s controversial.
- 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.
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; it will instantly elevate them and add another layer of deliciousness. Make breakfast open-face sandwiches by spreading them on bread and topping them with runny eggs, lox, or shaved hard cheese.
Any vegetable would be perfect for dipping in this classic guacamole. My kids like it as an afternoon snack with celery, carrot sticks, and corn chips. Obvisously its fantastic on homemade tacos, inside breakfast burritos, and on crispy tostadas. I also enjoy adding it to a spread of sour cream, beans, and cotija cheese to serve with chicken fajitas. This Mexican appetizer pairs well with a sweet-and-tangy blueberry margarita and a strawberry-margarita tiramisu.
How to store:
- Refrigerate: Cover tightly and refrigerate; leftovers will last 2 to 3 days.
- Freezing: I do not recommend freezing it.
Avoiding brown guacamole
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 leftovers, here are some tips to keep them fresh longer:
- Sealing is your best bet for 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.
Frequently asked questions
Guacamole that has a lot of water in it is typically caused by adding too much citrus juice. Citrus juice mixed with salt draws excess moisture from the avocado. Another issue could be if the tomatoes are very ripe and juicy. The excess tomato juice can make the guacamole too runny. Remove the seeds and membranes from the tomatoes, then drain them, leaving only the flesh. Also, if the avocados are underripe, they have more water than riper ones.
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. If it turns watery, slimy, and tastes sour, it should not be consumed.
For avocados that are not ripe yet, leave them on the counter in direct sunlight; they will ripen 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.
There is a genetic variation in a fraction of the population that makes them more sensitive to aldehydes, chemicals found in cilantro and soap. Those people are so sensitive to it that if they eat anything with cilantro, it tastes like soap. For those people, there are plenty of other options besides cilantro. 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.
More authentic Mexican dishes to try:
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Homemade Guacamole – with Jalapeños!
Ingredients
- 4-5 ripe avocados
- 1/2 teaspoon Kosher salt or to taste
- 1 tablespoon fresh lime juice if needed add more
- 2 cloves garlic minced
- 1/4 teaspoon red pepper flakes optional
- Freshly grated black pepper or to taste
- 1/4 cup sweet onion finely diced
- 1 jalapeno stem and seeds removed and finely minced
- 1 ripe medium cherry tomato seeds, and pulp removed, chopped
- 2 tablespoons cilantro leaves finely chopped
Instructions
- Slice the avocados in half and remove the pit.
- Score the inside of the avocado with a blunt knife and scoop out the flesh with a spoon into a large bowl.
- Add salt, a pinch of black pepper, minced garlic, pepper flakes, and lime juice.
- Using a fork, roughly mash the avocado while leaving some chunks intact.
- Add the finely diced onion, jalapeno, tomato, and cilantro leaves. Gently stir, being careful not to crush the avocado chunks further.
- Taste and adjust for salt, pepper, and lime juice. If preferred, add more pepper flakes or a touch of hot sauce. Adjust the recipe to your taste.
- Serve immediately if possible. If not, place plastic wrap over the surface of the guacamole. This will prevent air from reaching it and causing it to turn brown. Refrigerate until ready to serve, but for best results, serve within a few hours.
- Garnish with chopped cilantro, some diced tomatoes, and jalapeno.
Video
Notes
Choosing the best avocados is the secret to the best guacamole
Because avocados ripen best off the tree, many in grocery stores and markets are not yet ripe. But that is okay as long as you do not plan on making guacamole today. 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. 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 was rock-hard was picked too early and will likely never ripen. 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.More tips to consider
- Remember, the perfect guacamole has chunks. Do not use a food processor; it will be too watery.
- 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 use only the flesh, or the juice will add too much water.
- 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.
Love guacamole! Always a crowd pleaser!
We always make it for parties!
This recipe was delicious and easy to make plus knowing that all my ingredients were fresh made it all the more appealing. Never going back to store bought guacamole!
I am so happy that you loved it, its a staple in our house!
I am loving this! It’s fantastic!
and si easy to make!
Homemade guac is one of my favorite party appetizers! So fresh & delicious!
Yes, its perfect for parties.
Delicious and easy! Perfect for topping tacos, nachos and more! Love it!
I use it on everything lol
Looks delicious and so easy to make! I need to try this immediately, it looks so good!
We made it for the Superbowl party and everyone devoured it!
I could eat guac all day long! Love yours! Cannot wait to make it!