The Best Homemade Guacamole

I have strong feelings about guacamole, and I stand by all of them. Once you make it fresh at home, the tubs from the store just will not cut it anymore. This is the guac I make on repeat, and my family has come to expect it any time there are tortilla chips within a ten mile radius.

The best part is that it takes about ten minutes and zero cooking. On the nights when I am running on toddler chaos and pregnancy snack cravings, a bowl of this with some chips is basically a love language. Sometimes it is dinner. I am not here to judge.

How to pick the perfect avocado

This is the make or break moment. You want avocados that give slightly when you press them but are not mushy. If they are rock hard, give them a few days on the counter. If you are in a pinch, a brown paper bag with a banana speeds up the ripening like magic.

I like my guac on the chunkier side, so I mash just enough to bring it together while leaving some texture. If you are a smooth guac person, mash away. There is no wrong answer, only delicious ones.

A couple things that help

These are the little tools I keep around for guac nights and taco nights alike.

• A molcajete or stone bowl that makes it look extra special
• A handheld citrus juicer for getting every drop of lime

Heads up, a few of these are affiliate links, which just means I earn a tiny commission at no cost to you.

Keep it fresh

The lime juice does double duty here. It brightens the flavor and helps slow down the browning. If you are making it ahead, press a piece of plastic wrap right onto the surface so no air gets to it. That little trick keeps it green and pretty until you are ready to dig in.

The Best Homemade Guacamole

Fresh, chunky, and perfectly limey, this is the guacamole that ruins store bought for you forever.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 6 servings

Course: Appetizer

Cuisine: Mexican

Ingredients Method Notes

Ingredients

  

• 3 ripe avocados
• 1 lime, juiced
• 1/4 cup finely diced red onion
• 1 small tomato, diced
• 1 jalapeno, seeded and minced
• 2 tbsp chopped fresh cilantro
• 1 clove garlic, minced
• 1/2 tsp salt, or to taste

Method

 

1. Halve the avocados, remove the pits, and scoop the flesh into a bowl.
2. Add the lime juice and salt, then mash to your preferred texture.
3. Fold in the red onion, tomato, jalapeno, cilantro, and garlic.
4. Taste and adjust the salt and lime, then serve right away with chips.

Notes

Press plastic wrap directly onto the surface to keep it from browning. Add the jalapeno seeds if you like more heat.

Your forever guac

Make this once and I am pretty sure you will never go back to the tubs. It is fresh, it is easy, and it makes any night feel a little more like a party.

So glad you are here.
xo, Pam