Make a batch of fresh and flavorful guacamole for your next party or taco night at home. It's made with simple, fresh ingredients like avocado, onion, jalapeno, cilantro, and lime juice.
Recipe summary
Flavor: Classic chunky guacamole with notes of fresh jalapeno, red onion, cilantro, cumin, and lime.
Ready in: 10 minutes
Similar to: Pineapple Pico de Gallo, Avocado Black Bean Salad, Cowboy Caviar
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Ingredients and substitutions
- Avocados - The base of the recipe. Choose large, ripe avocados that are soft, but not mushy to the touch.
- Flavor enhancers - Jalapenos, red onion, garlic, cilantro, lime juice, cumin, and salt add flavor to the recipe. Lime juice could be substituted with lemon juice in a pinch.
How to make guacamole
- Add your peeled and pitted avocados to a bowl.
- Gently mash with a fork.
- Add your remaining ingredients.
- Stir to combine and serve immediately.
Tips and tricks
Pick ripe avocados - A ripe avocado is darker in color and 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.
Mash avocados by hand - Use a fork to mash your avocados in a large bowl. If you're making a large batch, 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 prevent oxidation.
Frequently asked questions
Yes, it is made with fresh produce and needs to be refrigerated until ready to serve.
If you're planning to serve your dip 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 it 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 it 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.
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📖 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
- Serve fresh: For best results, prepare guacamole just before serving.
- Storage: Leftover guacamole will keep for 3 to 4 days in a tightly sealed container in the refrigerator.
- Browning guac? 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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