Homemade Guacamole is so easy to make and is hands down the best condiment. It’s made with a handful of fresh ingredients and comes together in just 10 minutes.
When eating Mexican food, guacamole is a must-have! I hate that it costs extra at some restaurants but it’s worth it. With this recipe you’ll be able to enjoy guac whenever you want and for a lot less. Enjoy it just with chips or with Beef Barbacoa, Carnitas, and Baked Chicken Taquitos!
Have a bunch of ripe avocados? Make Guacamole! It’s the perfect condiment for Taco Tuesday or as an appetizer for a gathering.
- Avocados– Avocados are ripe and ready for guacamole when they give when pressure is applied. They should feel soft, not mushy.
- Tomato– This is optional but adds a little flavor and texture.
- Sweet Onion– Adds lots of flavor. Minced dried onion can be substituted as well.
- Jalapeno– This adds heat as well as flavor.
- Lime– This balances the richness of the avocado. If too much is added it can overpower it and create a watery mushy guacamole.
- Garlic– Fresh crushed garlic has the best flavor. If not using fresh, I recommend using 1/4 teaspoon garlic powder.
- Salt– Just a little salt goes a long way, especially if you will be enjoying the guac with salted tortilla chips.
How to make Guacamole:
Time needed: 10 minutes.
Scoop out avocados and place in a large bowl with all ingredients except tomatoes. Gently mash with a fork to desired smoothness.
- Stir & Serve
Stir in the diced tomatoes and serve immediately.
White onions are often used raw in Mexican cooking but can sometimes be over powering in guac. Red and yellow onions will add even more of a bite. I have found that sweet onions result in the best mild flavor in guacamole. If you only have red, yellow, or white, you can reduce any bite they might have by rinsing them under hot water (drain well before adding to guacamole).
For a hot guacamole, use a serrano pepper. If using jalapeno and you want thing hot, keep the veins and seeds in. For mild heat, remove all veins and seeds.
It’s up to you! If you like the avocado smooth, mash it with a fork before adding any other ingredients. For a chunky guac, dice the avocados and gently stir it together with the other ingredients.
Don’t add too much lime juice! Only add about 1 tablespoon at a time.
Only add the fresh of the tomatoes. Leave the liquid and seeds behind on the cutting board.
Look for an avocado that has a dark green slightly bumpy skin. It should feel firm with a gentle squeeze. Leave it on the counter for 1-3 days until it feels soft when squeezed. If soft but you’re not ready to eat, place in the fridge and use within 5 days.
Place avocados in a brown paper bag with an apple or banana. The ethylene gas given off by the fruit will help the avocado ripen.
TOOLS USED TO MAKE HOMEMADE GUACAMOLE:
- Avocado 3-in-1 Slicer– If you eat a lot of avocados, this gadget makes cutting opening, pitting, and slicing them so easy!
- Cutting Board– I love having various sizes of cutting boards and these are awesome because they won’t slip and slide around on the counter.
- Knife Set– I’ve had this set for 11 years. I use them multiple times a day and they’re still going strong!
LOOKING FOR MORE CONDIMENTS TO DIP YOUR CHIPS? CHECK OUT THESE:
- Black Bean and Corn Salsa
- The BEST Homemade Salsa
- Enchilada Dip
- Creamy Cilantro Lime Dressing
- Homemade Refried Beans
- 2 large avocados, halved, seeded, peeled
- 1 Roma tomato
- 1/4 cup sweet onion
- 1/2 jalapeno, seeded, minced
- 1/2 lime, juiced
- 2 T chopped cilantro
- 1 clove garlic, minced
- 1/2 teaspoon kosher salt