With this Homemade Guacamole recipe, you can have restaurant-quality guac at home! This award-winning recipe is versatile and delicious.
Homemade Guacamole
This Homemade Guacamole recipe is the best! Whether you scoop it up with chips, slather it on a burrito, or dig in with a spoon – there’s no denying how versatile and delicious it is!
Homemade Guacamole – is there anything any better, y’all?! And did you know it’s super easy to make restaurant-quality guacamole at home?!
One of the great things about guacamole is how many things you can use it with. I’m not gonna lie – I ate part of this batch on slices of French bread for lunch. Don’t judge me. It was delicious and addicting!! And yes, I would do it again too.
This guacamole recipe, in particular, uses ingredients you likely have at home already, which makes it super simple. It’s also just a two-step process. Yes, it doesn’t take that much to make great guacamole! Which surprised me when I first discovered it.
Every time I find out something tasty is easy to whip up. I thank the universe. No advanced cooking skills are required to create awesome dishes!!
This recipe is fast and delicious, but it’s also award-winning and often requested when we host parties or get-togethers!
I’ve even had one reader tell me that even though they used the same ingredients, my recipe gives guacamole “je ne sais quoi” – an expression of a quality that makes something or someone attractive, distinctive, or special in some way, but its hard to put into words.
Use this guacamole on nachos or in a taco, as a side-dip to a bigger meal, or maybe just stare at it longingly during the day as I do! 😍 I hope you enjoy it!!
Homemade Guacamole: Ingredients & Equipment
To make Guacamole, you will need …
Ingredients
- avocados – you can’t have guacamole without the lovely avocados! You’ll want them peeled and pitted. Make sure it’s at the right ripeness level because the guacamole will taste off otherwise. I talk more about choosing the right avocados in the FAQs section!
- lime – juiced. Another essential part of your guacamole. I can’t think of many recipes that don’t use lime juice!
- salt, garlic, cumin, onion – for lots of flavors!
- cilantro – alright, I know cilantro is a little bit controversial, but I think it tastes good in guacamole. You barely know it’s there, but if it’s missing, you also notice it’s missing – it’s hard to explain. All in all, I’d keep the cilantro in!
- Roma tomatoes – a delicious add-in for your guacamole. Don’t chill them first – make sure they’re at room temperature. Chill tomatoes, and they tend to lose flavor!
Equipment
- bowl or molcajete – for mixing and mashing your yummy guacamole ingredients.
Guacamole: FAQs
Put it in a container with half an inch of water on top. That should keep it from browning for about three days! When you are ready to eat the guac, just pour off the water and enjoy!
About six servings of it, which is enough for everyone to have a big dollop on their plate (or in their burrito) if they so choose!!
Just ten to fifteen minutes! And no cooking time, either! It’s all cutting or mashing the ingredients together.
You can, but the fresh juice makes a world of difference, trust me!
Press on the outside of the avocado before peeling it. You’re looking for a little bit of give – if it’s too squishy or too hard, it’s not ready (or its time has passed). If you’re still unsure, a taste test will do the trick. As I said, you want an avocado that’s just right, or else you’ll have a flavorless (or weird-flavored) guacamole!!
Other recipes you may enjoy
Homemade Guacamole
Equipment
Ingredients
- 3 avocados peeled, pitted and mashed
- 1 lime juiced
- 1 teaspoon salt
- ½ cup finely diced onion
- 3 tablespoons chopped fresh cilantro
- 2 Roma tomatoes seeded and chopped
- 2 – 3 cloves garlic minced
- ½ teaspoon ground cumin
Instructions
- Mash the avocados, lime juice and salt in a molcajete or medium bowl. Mix in the onion, cilantro, tomatoes, and garlic. Stir in the cumin.
- Serve immediately.
Notes
- To keep the guacamole from turning brown, put it in an airtight container with half an inch of water on top. That should keep it from browning for about three days! Be sure to store the container of guacamole in the refrigerator. Drain the water off when you're ready to use the guac.
Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
Originally published on March 9, 2014. Updated on March 28, 2022.
Gauc is one of my faves. I've been known to take a gaucamole sandwich for lunch…so good.
This sounds and looks so good! I usually just mix mashed avocados with salsa but I will put a little more effort in to try this!! Pinned!
I hate to admit this but I only just recently have decided I like guac! I don't know what was wrong with me before! But I like it now – a lot!
LOVE guacamole!!! …. this recipe sounds so yummy with such fresh ingredients!! Thanks for sharing at Saturday Night Fever 🙂
I love guac – this recipe looks amazing! Have to try it soon on my boys. 🙂
Great picture Jamie. I've never put cumin in guacamole before. I love it in just about everything else so I'll have to try it next time.
I love a good guacamole. Thanks for sharing at Simple Supper Tuesday.
I love guacamole, but I've never made it at home. I just might have to try now! (But I may skip the cilantro…)
– Brooke –
Pinned! We love guacamole at our house! This looks so tasty!
Yum!! Added to my meal planner! (along with your churro poppers! LOL) Found you through the Someday Crafts linkup today 🙂
Looks great! Love the name of your blog, too!
Hello. I am hosting my first party called Cunning Ladies' Friday party. I would love for you to enter this post there. http://easytocookmeals.com/cunning-ladies-friday-party/
YES! Jamie, you know the way to my heart!!
G'day! love guacamole Jamie! YUM!
Cheers! Joanne
Thanks for sharing at the Foodie Friends Friday No Rules Party!
http://whatsonthelist.net
Jamie,
Your Homemade Guacamole looks delicious. Happy St. Patrick’s Day to Ya and thanks so much for sharing your awesome post with Full Plate Thursday!
Come Back Soon,
Miz Helen
Nothing better than homemade guacamole!! The green is perfect for St. Patrick's Day too – love it! Thanks so much for sharing on Saturday Night Fever – PINNED!!
This looks perfect! Thanks for linking up with What's Cookin' Wednesday!
nice
I have to say that this was the most amazing guacamole I've ever had and I have made some outstanding guacamole recipes in my day, due to the many influential authentic Mexican recipes out there that I've tried (not mine, others). I cannot figure out what it is in this recipe that gives it that je ne sais qua. I've used all these ingredients before when making guacamole, so perhaps it's the quantity variance of each ingredient? The only other thing I can think of is that I used a sweet onion this time because that's what I had whereas with my other guacamole, I've used a yellow or white. Regardless, thank you so much, Jamie for this delicious guacamole which I will be using in your 7-layer Burrito recipe this week-end along with my homemade Margarita.
I'm so glad you enjoyed it – It's a favorite in our house! I hope you enjoy the 7 Layer Burritos as well. 🙂
I make guac all the time! This looks fabulous!
Absolutely love homemade guacamole! Delicious!
We can't make a bowl of guacamole last in our house – we love it!
This guac looks great!
I could eat the entire bowl!
I only ever get as far as mashing the avocado and putting lemon juice on it then I can’t resist just tucking in!