Homemade Guacamole

This Homemade Guacamole is fresh, creamy, and full of down-home flavor, making it a must-have for game day, cookouts, and easy Southern snacking. Made with ripe avocados, zesty lime juice, fresh cilantro, and just the right kick of seasoning, this simple guacamole recipe comes together in minutes with no fancy fuss. It’s the perfect dip for tortilla chips, a topping for tacos and nachos, or a fresh side for grilled meats. Once you make guacamole from scratch, you’ll never go back to store-bought, it’s just that good.

Homemade Guacamole Seasonings

Guacamole is like most classic dips in that the seasonings are simple, leaving plenty of room to customize it to your own taste. In this recipe, garlic salt adds savory depth, lemon pepper brings a bright hint of citrus, and cumin lends a warm, earthy note. Feel free to switch things up by using different peppers, such as ancho or chipotle chili powder, to add smoky heat and make this homemade guac your own.

Ingredients to Make Homemade Guacamole Recipe

Checkout this quick list of guacamole ingredients you’ll need to make easy Guacamole that’s authentic, fresh, like your favorite restaurant guacamole: (Scroll down for the full printable recipe card.)

• Avocados – Five medium ripe avocados. See the tips section for how to choose the best avocados.
• Citrus – Lime juice adds a tangy flavor and helps delay oxidation.
• Tomatoes – Roma tomatoes add texture and flavor.
• Onion and Garlic – Diced red onion for crunch and a hint of onion flavor plus minced garlic.
• Fresh Herbs – Chopped fresh cilantro for herby taste.
• Peppers – 1 medium serrano pepper or jalapeno pepper for spice.
• Spices – Garlic salt, ground cumin and Mexican oregano.
• Hot Sauce – A few dashes of hot sauce.

How to Make the BEST Homemade Guacamole Recipe

• Prep the Avocados – Cut the avocados in half and remove the pit. Scoop the avocado flesh into a mixing bowl. Set aside.
• Mash – Use a fork or a potato masher to mash until the avocado is smooth but some chunks remain.
• Lime Juice and Spices – Add lime juice and spices, stir well.
• Mix-ins – Fold in the onion, garlic, serrano, tomato, cilantro. Stir to make sure the ingredients are evenly distributed.
• Cover –  Top with a layer of plastic wrap on top of the guacamole, to help delay oxidation.
• Refrigerate – Store airtight until serving with tortilla chips, crackers, fritos, on tacos, enchiladas, salads or vegetables for dipping.

Kitchen Equipment to Make Fresh Guacamole

• Large bowl.
• Potato masher or fork.
• Chopping board and knife.
• Measuring cups and spoons.
• Airtight container and plastic wrap.
• Food processor. If you want a smooth consistency, pulse the avocado in a food processor until smooth.

Recipe Variations, Tips and Substitutions

• Choosing Avocados – When it comes to making the best homemade guacamole, choosing the right avocado makes all the difference. Look for Hass avocados with dark, bumpy skin that feel slightly soft when gently squeezed, but not mushy. A ripe avocado should give just a little under your palm—never poke with your fingertips, as that can bruise the flesh inside. Pop off the small stem at the top; if it’s green underneath, you’ve got a winner. Brown means it’s overripe, and if the stem won’t budge, it needs more time on the counter. Starting with perfectly ripe avocados ensures your guacamole turns out ultra-creamy, rich, and full of fresh flavor every single time.
• Unripe Avocados – Planning ahead is the best game plan when making guacamole. If you want to ripen the avocados more quickly, you can place them into a paper bag with an apple, then fold the top and let sit at room temperature for a day or two, depending on how “unripe” they are. 
• Onion – You could use white onions, shallot or sweet Vidalia onion in place of red onion.
• Cilantro – If you don’t care for the taste of cilantro you could omit it or replace it with fresh parsley.
• Mexican Oregano – You can replace the Mexican oregano with Italian oregano.
• Spices – You can add chili powder, ancho chili powder or cayenne pepper for a little more heat.
• Lime Juice – You could use lemon juice in place of lime juice.
• Pit – There’s an old wives tale trick that says adding the pit back to the guacamole can help delay oxidation. There’s no scientific proof that this works, but some of my friends swear by it!

Storage and Leftovers

• Leftovers – Store leftover guacamole covered with plastic wrap pressed directly onto the surface and in an airtight container. It will keep for 2-3 days chilled in the refrigerator.
• Can You Freeze Guacamole? Yes, you can for up to 3 months. It’s best to mash the avocado and mix with the lime juice, then press plastic wrap on top and freeze in an airtight container. Add the watery ingredients like the tomatoes, onion, peppers and spices after thawing in the fridge and just before serving. Drain any liquid that forms from thawing, then proceed with the recipe as written.

Dishes to Serve with Guacamole

• Easy Crockpot Pulled Chicken Tacos.
• Stuffed Mexican Cornbread filled with taco seasoned ground beef.
• Creamy Chicken Enchiladas are filled with a scrumptious filling that’s next level.
• Mexican Salsa Chicken and Rice is a one dish meal.
• Nacho Beef and Macaroni and fusion dish that never disappoints.
• Mexican Chicken Tortilla Casserole is packed with flavor.
• Make your own Chicken Burrito Bowls.
• Mexican Tamales from Muy Bueno.

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Helpful Kitchen Items:

• Cheese Grater
• Mixing Bowls
• Avocado Slicer
• Measuring Set

Print

Homemade Guacamole

Course Appetizer, Condiment

Cuisine American, Mexican Inspired, Southern

Keyword best-guacamole-recipe, homemade-guacamole

Prep Time 10 minutes minutes

Chill Time 2 hours hours

Total Time 2 hours hours 10 minutes minutes

Servings 16 servings

Calories 105kcal

Ingredients

• 5-6 medium ripe Hass avocados
• 2 Tbsp lime juice
• 1 tsp garlic salt
• 1 tsp ground cumin
• 1/2 tsp lemon pepper
• 1/2 tsp Mexican oregano
• 1/3 cup finely diced red onion
• 1/4 cup chopped fresh cilantro
• 1-2 medium Roma tomatoes finely diced
• 1 medium serrano pepper or jalapeño pepper seeded and diced
• 3 medium garlic cloves finely minced

Instructions

• Cut the avocados in half and remove the pit. Scoop the avocado flesh into a large bowl, set aside.
• Use a fork or a potato masher to mash until the avocado is mostly smooth but a few chunks remain.
• Add lime juice, garlic salt, ground cumin, lemon pepper and oregano, stir to combine.
• Fold in onion, cilantro, tomato, serrano chili and garlic until evenly distributed.
• Serve immediately, OR transfer to an airtight container. Press a layer of plastic wrap directly on top of the guacamole, to help delay oxidation. Seal with the lid. Chill until serving.
• Uncover, stir and serve with tortilla chips, fresh veggies, as a topping for salads, tacos or enchiladas.

Notes

• Onion – You could use white onions, shallot or sweet Vidalia onion in place of red onion.
• Cilantro – If you don’t care for the taste of cilantro you could omit it or replace it with fresh parsley.
• Mexican Oregano – You can replace the Mexican oregano with Italian oregano.
• Spices – You can add chili powder, ancho chili powder or cayenne pepper for a little more heat.
• Lime Juice – You could use lemon juice in place of lime juice.
• Pit – There’s an old wives tale trick that says adding the pit back to the guacamole can help delay oxidation. There’s no scientific proof that this works, but some of my friends swear by it!

Nutrition

Serving: 1serving | Calories: 105kcal | Carbohydrates: 6g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 151mg | Potassium: 330mg | Fiber: 4g | Sugar: 1g | Vitamin A: 154IU | Vitamin C: 9mg | Calcium: 12mg | Iron: 0.5mg

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