This truly is the only Homemade Guacamole recipe you’ll ever need! Forget the store-bought stuff – nothing beats the fresh, vibrant flavor of guacamole made right in your own kitchen. This recipe combines creamy ripe avocados with tangy lime juice, fresh cilantro, diced tomato, red onion, and just the right amount of seasoning for the absolute best healthy dip and appetizer. I love making a big bowl of this Homemade Guacamole for parties, taco nights, or just for snacking. It’s incredibly easy, comes together in minutes, and is perfect for celebrating spring gatherings or getting ready for Cinco de Mayo!
Why You’ll Love This Homemade Guacamole
- Incredibly Fresh Flavor: Made with ripe avocados, fresh lime juice, cilantro, tomato, and onion – bursting with freshness!
- Super Easy & Quick: Requires no cooking and comes together in about 15 minutes or less.
- Healthy Appetizer/Dip: Packed with healthy fats from avocado and nutrients from fresh vegetables.
- Customizable: Easily adjust the ingredients (like onion, cilantro, or adding spice) to your preference.
- Always a Crowd-Pleaser: Guacamole is universally loved and perfect for any occasion!
Ingredients for Homemade Guacamole
Here’s what you’ll need to make the best fresh guacamole. The full list with measurements is in the recipe card below.
Main Ingredients
- Large ripe avocados (Fruit)
- Mayonnaise (optional) (Condiment)
- Medium tomato, seeded and diced (Vegetable)
- Red onion, diced (Vegetable)
- Cilantro, finely chopped (Herb)
- Lime juice (freshly squeezed) (Acid)
Seasoning
- Sea salt (or Kosher salt) (Seasoning)
- Freshly ground black pepper (Spice)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
While I adore this classic Homemade Guacamole, feel free to customize it!
- Make it Spicy: Add finely minced jalapeño or serrano pepper (seeds removed for less heat) or a pinch of cayenne pepper.
- Add Corn: Stir in some fresh or thawed frozen corn kernels for sweetness and texture.
- Include Garlic: Add 1 finely minced or grated garlic clove (use sparingly as raw garlic can be strong).
- Fruit Twist: Mix in some diced mango or pineapple for a sweet and savory variation.
- Different Herbs: Use a mix of cilantro and parsley, or omit cilantro if you have the “soapy” gene!
- No Mayo: The mayonnaise is optional; omit it for a purer avocado flavor (it adds a subtle creaminess/tang when used).
How to Make Homemade Guacamole
Making fresh Homemade Guacamole is incredibly simple:
Prep Avocados
- First, I cut the ripe avocados in half lengthwise around the pit. I gently twist the halves to separate them.
- To remove the pit, I carefully whack the pit with the blade of a sharp knife so it lodges, then twist the knife to remove the pit. Or, I carefully scoop it out with a spoon.
- I scrape the avocado flesh out with a tablespoon into a medium bowl.
- Using a fork, I mash the avocados against the side of the bowl until I reach my desired consistency – I like mine a little chunky, but you can mash it smoother if you prefer!
Combine Ingredients
- Right away, I squeeze the fresh lime juice directly over the mashed avocado. I do this while prepping the rest of my ingredients because the lime juice is great for flavor AND helps prevent the avocado from turning brown too quickly!
- Next, I add the diced tomatoes (make sure they’re seeded to avoid excess liquid), finely diced red onion, and finely chopped cilantro to the bowl with the mashed avocado.
- I season with sea salt and freshly ground black pepper.
- If I’m using the optional mayonnaise for extra creaminess, I add it now.
- I stir everything together gently just until combined. Overmixing can make the guacamole gummy.
Chill (Optional) and Serve
- I taste the Homemade Guacamole and adjust seasoning if needed (more salt, pepper, or lime juice).
- (Optional but Recommended): I cover the bowl with plastic wrap, pressing it directly onto the surface of the guacamole to prevent browning, and chill for about 30 minutes. This allows the flavors to meld together.
- Serve!
Tips and Tricks for the BEST Guacamole
Here are my secrets for making the absolute best Homemade Guacamole:
- Use Ripe Avocados: Choose avocados that yield slightly to gentle pressure. They should feel soft but not mushy.
- Fresh Lime Juice is Key: It provides essential tanginess and helps slow down browning. Bottled juice doesn’t taste the same.
- Don’t Overmash: Keep some texture! Mash with a fork for a nice chunky consistency rather than blending it completely smooth.
- Seed the Tomatoes: Removing the watery seeds from the tomatoes prevents your guacamole from becoming too liquidy.
- Adjust to Taste: Guacamole is personal! Taste and adjust the lime juice, salt, onion, and cilantro amounts until it’s perfect for you.
- Prevent Browning: Lime juice helps, but the best way to store leftover guacamole and minimize browning is to press plastic wrap directly onto the entire surface before sealing the container.
How to Serve
Homemade Guacamole is the ultimate dip and topping! Serve it with:
- Tortilla Chips: The classic pairing!
- Vegetable Sticks: Carrots, celery, bell peppers, jicama, cucumbers.
- Pita Bread or Crackers: For dipping or spreading.
- As a Topping: For tacos, nachos, burritos, burrito bowls, quesadillas, burgers, grilled chicken, or fish.
- On Toast: Delicious spread on toast, maybe topped with an egg!
Serve immediately after preparing, or after chilling.
Make Ahead and Storage
Guacamole is notorious for browning due to oxidation. It’s best served fresh, within a few hours of making.
- Make Ahead: You can chop the onion, tomato, and cilantro ahead of time and store them separately in the fridge. Mash the avocado and assemble just before serving.
- Storage: To store leftovers, transfer the guacamole to an airtight container. Press plastic wrap directly onto the surface of the guacamole, ensuring no air pockets remain, then seal the container tightly. Store in the refrigerator and try to consume within 1-2 days. Some browning might still occur on the surface; simply scrape it off if desired.
FAQs about Homemade Guacamole
- How do I choose ripe avocados?
- Look for avocados that yield slightly to gentle pressure but aren’t overly soft or mushy. The color can vary by type (Hass avocados turn darker green/black when ripe). If it feels hard, it needs more time.
- Why did my guacamole turn brown?
- Avocados naturally oxidize (turn brown) when exposed to air. Lime juice helps slow this process, as does pressing plastic wrap directly onto the surface to minimize air contact.
- Can I make guacamole without cilantro?
- Yes! If you’re one of the people who dislikes cilantro, simply omit it or substitute it with fresh parsley for some green color and freshness, though the flavor will be different.
Enjoy this incredibly fresh, flavorful, and Easy Homemade Guacamole! It’s always the star of the snack table.
Print
Homemade Guacamole
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 8 1x
- Category: Appetizer, Dip, Snack, Gluten-Free, Vegan Option
- Cuisine: Mexican, American
Description
This is truly the only homemade guacamole recipe you’ll ever need – This guacamole is the absolute best healthy dip and appetizer, featuring fresh avocados, tomato, red onion, cilantro, and lime juice. You’ll want to make it again and again!
Ingredients
Scale
- 3 large ripe avocados
- 1 medium ripe tomato, seeded and diced
- 1/2 medium red onion, finely diced
- 1/2 cup fresh cilantro, finely chopped
- 3 tablespoons fresh lime juice (from 1–2 limes)
- 1/2 teaspoon sea salt (or to taste)
- 1/4 teaspoon freshly ground black pepper (or to taste)
- 2 tablespoons mayonnaise (optional, for extra creaminess)
Optional Add-ins:
- 1 jalapeño, seeded and minced
- Pinch of ground cumin
Instructions
- Prepare Avocados: Cut the avocados in half lengthwise. Remove the pits. Scoop the avocado flesh out with a spoon and place it into a medium bowl.
- Mash Avocados & Add Lime: Immediately squeeze the fresh lime juice over the avocado flesh in the bowl. This helps prevent browning and adds flavor. Mash the avocados with a fork or potato masher to your desired consistency (chunky or smooth).
- Add Remaining Ingredients: Add the diced tomatoes, finely diced red onion, chopped cilantro, sea salt, black pepper, and mayonnaise (if using) to the mashed avocado.
- Combine: Stir gently until all ingredients are just combined. Avoid overmixing.
- Taste and Adjust: Taste the guacamole and adjust seasoning as needed with more salt, pepper, or lime juice.
- Serve: Serve the guacamole immediately with tortilla chips, vegetable sticks, or as a topping for tacos, burritos, or salads.
Notes
- Avocados: Choose ripe avocados that yield slightly to gentle pressure.
- Preventing Browning: Lime juice helps slow browning. For longer storage, press plastic wrap directly onto the surface of the guacamole before covering.
- Tomatoes: Seeding the tomato before dicing prevents the guacamole from becoming too watery.
- Onion: For a milder onion flavor, rinse the diced red onion under cold water or soak it for 10 minutes, then drain well before adding.
- Mayonnaise (Optional): Adds extra creaminess but is not traditional. Omit for a classic, vegan guacamole.
- Variations: Add minced jalapeño for heat or a pinch of cumin for earthy flavor.
- Storage: Guacamole is best served fresh. Store leftovers in an airtight container with plastic wrap pressed directly onto the surface in the refrigerator for 1-2 days. Some browning may still occur.