Guacamole fans unite! This is the best yet most simple guacamole recipe for anyone who’s a fan of this delicious avocado dip. The perfect trifecta of fat, salt, and acid, this easy homemade guacamole recipe is FULL of flavor!
Guacamole is one of those things that just taste a million times better homemade. Pair with tortilla chips, add to Mexican dishes, have a spoonful on a salad, or hop on the avocado toast train and spread it on your toast for an easy breakfast!
It’s naturally vegan, gluten-free, and my paleo/keto/Whole30 lovers out there go BONKERS for the avocado. Clearly what I’m getting at is guacamole is not only easy to make, healthy, and so delicious, it’s very versatile and it’s essential to have a go-to recipe in your arsenal – that’s if you love avocados as much as me 🙂
What is guacamole?
Guacamole is a dip using avocados as the base. Once the avocado is mashed, other ingredients are added such as diced onion, cilantro, salt, and lime juice. Driving from Mexico, it’s popular in Mexican cuisines but it’s safe to say it’s an international favorite.
Ingredients in guacamole
Guacamole recipes can vary a lot in terms of ingredients. For this easy homemade guacamole recipe, here’s what you’ll need:
- Red onion
- Jalapeno (optional)
- Lime juice
How to pick avocados for guacamole
Avocados can be tricky because it seems they go bad in a matter of minutes. Here’s my advice:
If you are making guacamole that day, choose an avocado that’s slightly soft but a little firm too. You don’t want it so soft where you are able to press into the avocado easily.
If you are making guacamole in a few days, choose an avocado that is still pretty firm when you gently squeeze it.
The cap trick
I also like to pick off the top cap where the avocado was attached to the tree. If it comes off easily and is green, your avocado is ready! If the cap doesn’t come off, it’s underripe, and if the cap comes off and it’s brown, then the avocado is overripe.
How to make guacamole
Start by peeling and pitting the avocados and mashing them in a bowl. You’ll want your guacamole to be on the chunkier side so make sure not to overdo this step.
Next, add the other ingredients and mix well.
Voila! You have yourself some guacamole.
Tips on making the best guacamole
Don’t overdo mashing the avocados! I like to mash mine with the backside of a fork and still keep some chunks intact. You can also use a knife and fork and “cut” the avocados in a cross-motion.
Taste and adjust seasonings. Seriously, nothing is worse than under-salted guacamole. Taste and add salt when needed. You will know when to stop as the flavor will be so enhanced when the salt amount is enough.
Tip: Salt, taste, then salt again (as needed!) The perfect salt level makes the best guacamole recipe!
How long does guacamole keep?
If you are an avocado lover, you know it browns very quickly. The lime juice in the recipe not only adds flavor but slows down this browning process. Luckily, the browning is totally harmless as it’s just the reaction when oxygen hits the avocado (similar to apples). Store guacamole in an airtight container in the fridge and it will stay good for about 3 days.
If you tried this simple guacamole recipe, let me know in the comments below and share a photo using #mindfulavocado. I’d love to hear from you! Want to see more recipes? Let’s get social! CONNECT WITH ME on Facebook, Twitter, Instagram, or Pinterest to see what I’m currently cooking up!
How To Make Easy Homemade Guacamole
- 2 large haas avocados
- 1/2 jalapeno minced (about 1/2 Tablespoon)
- 1/2 Tablespoon fresh lime juice 1 lime
- 1 small tomato diced
- 1/2 red onion diced
- 1 teaspoon salt plus more to taste
- handful cilantro minced (about 2 Tablespoons)
- Cut avocado lengthwise, working the knife around the circumference of the avocado.
- Twist to open the avocado. Carefully remove the pit.
- Using a spoon, scoop inside into medium-sized mixing bowl.
- Use the backside of a fork to mash the avocado until the desired texture. I like my guacamole on the slightly chunkier side.
- Add remaining ingredients and mix well. Taste and add salt if needed.
- Serve with tortilla chips or pair with any dish. Leftovers keep in the fridge for about 3 days.
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