This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details.
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 & Substitutions
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!
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
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Pin this now to find it later
Pin It
Homemade Guacamole
Would you like to save this?
We’ll email this post to you, so you can come back to it later!
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally published on March 9, 2014. Updated on March 28, 2022.
Yum!! Added to my meal planner! (along with your churro poppers! LOL) Found you through the Someday Crafts linkup today 🙂
Pinned! We love guacamole at our house! This looks so tasty!
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 –
I love a good guacamole. Thanks for sharing at Simple Supper Tuesday.
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 guac – this recipe looks amazing! Have to try it soon on my boys. 🙂
LOVE guacamole!!! …. this recipe sounds so yummy with such fresh ingredients!! Thanks for sharing at Saturday Night Fever 🙂
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!
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!
Gauc is one of my faves. I've been known to take a gaucamole sandwich for lunch…so good.