Make a batch of fresh and flavorful guacamole for your next party or taco night at home. This homemade guacamole is made with simple, fresh ingredients like avocado, onion, jalapeno, cilantro, and lime juice.
A fresh batch of guacamole is the perfect addition to your next appetizer table, weekend football party, or taco night at home. My guacamole is made with a handful of simple ingredients that come together to make a fresh-tasting and flavorful dip.
Avocados serve as the base of your guacamole. Jalapeno, red onion, garlic, cilantro, lime juice, salt, and cumin are added for perfect flavor and texture.
Serve dip with tortilla chips for a quick and easy appetizer or side dish. It also makes a great sandwich spread, taco topping, or addition to your next burrito bowl.
Ingredients and substitutions
- Avocados - The base of the recipe. Choose large, ripe avocados that are lightly soft, but not mushy to the touch.
- Jalapeno - Adds crunch and a little warmth. For a spicier flavor, leave the seeds and membranes in your jalapenos.
- Red onion - Adds crunch, flavor, and a little splash of color. Red onion could be substituted with white onion if needed.
- Garlic - Fresh minced garlic adds the best flavor. I don't recommend using jarred garlic, which often has a harsh flavor.
- Cilantro - Adds fresh, bright flavor. If you have an aversion to cilantro, it can be omitted from the recipe.
- Lime juice - I think lime juice adds the best flavor, but lemon juice can work as a substitute if needed.
- Seasoning - Cumin and salt add flavor.
Tips and tricks
- How to pick ripe avocados - A ripe avocado is darker in color and lightly soft to the touch, but not mushy. If an avocado is green, very firm, and does not yield to pressure, it's not ripe yet.
- Refrigerate ripe avocados - If your avocados are ripe and ready to use, refrigerate until you're ready to prepare the recipe. Otherwise, they'll continue to ripen on the countertop and are more likely to spoil.
- Mash avocados by hand - Use a fork to mash your avocados in a large bowl. If you're making a large batch of guacamole, a potato masher may work better for you. Mashing by hand ensures the avocados are mashed to your desired consistency.
- Keep prepared guacamole fresh - To keep your dip from turning brown, press plastic wrap down over the top and tightly seal with a lid. This helps keep the guacamole from oxidizing.
- Serve immediately - If at all possible, prepare your guacamole within a few hours of serving. Otherwise, it has a chance of turning brown across the top.
Frequently asked questions
Yes, guacamole is made with fresh produce and needs to be refrigerated until ready to serve.
If you're planning to serve guacamole at a party, I highly recommend making it the same day. Fresh guacamole is less likely to brown and has the best flavor. If you need to make it up to a day ahead, using my storage suggestions below.
Homemade guacamole will keep for about 3 to 4 days in a tightly sealed container and will begin to brown within about a day. While brown guacamole looks less appealing, it's still perfectly safe to eat.
I like to use one of two methods. For both methods, spoon your guacamole into a storage container and smooth the top into an even layer.
Plastic wrap - Press plastic wrap onto the top of your guacamole before adding a lid. This will help keep your guacamole green for an extra day or two.
Plastic wrap and water - Optionally, add about a ½ inch of water over the plastic wrap before adding a lid. Pour the water off and remove the plastic wrap before serving. The water serves as an extra layer of protection to prevent oxidation. I don't like to add the water directly to the guacamole as it can sometimes make the guacamole watery.
Tortilla chips and guacamole are the classic pairing. However, it can also be served with fresh veggies (like bell pepper and carrots), pretzels, or spread onto crackers or toasted bread.
Guacamole also makes a great spread for sandwiches or topping for tacos.
Recommended
📖 Recipe
Guacamole
Ingredients
- 3 large ripe avocados, pitted and peeled
- 1 jalapeno, diced
- ½ small red onion, diced
- 1 clove garlic, minced
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons lime juice
- 1 teaspoon salt
- ½ teaspoon cumin
Instructions
- In a bowl, add pitted and peeled avocados. Gently mashed with a fork to desired consistency.
- Add jalapenos, onion, garlic, cilantro, salt, and cumin and stir to combine.
- Spoon into a bowl and serve with tortilla chips.
Equipment Recommendations
Notes
- For best results, prepare guacamole just before serving.
- Leftover guacamole will keep for 3 to 4 days in a tightly sealed container in the refrigerator.
- To help prevent guacamole from browning, add a layer of plastic wrap pressed into the top of the guacamole. For another layer of protection, add about ½ inch of water on top of the plastic wrap. Pour water off, remove plastic wrap, and give guacamole a stir before enjoying.
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