Our Favorite From-scratch Guacamole
This simple from-scratch guacamole recipe is straightforward to mix (takes less than 10 minutes!) and absolutely a standby. Full of fresh ingredients and bursting with flavor, it’s a classic recipe everyone needs. Serve as a side with your favorite Mexican meal or as a dip at parties or while watching the big game.
We were a full-fledged adult before we tried avocado for the first time. It took us a bit of time to warm up to them (we think it was the texture issue?), but once we decided that we liked them, we were all-in on guacamole. Once we finally started scooping it onto our tacos and fajitas when our husband and we would go out for Mexican, we started experimenting with different ways of making it at home.
After making tons of tweaks and adjustments here and there over 15 years ago, we finally found what we think is the ultimate winning combination of flavors, and it's the only version that we've made since. We absolutely adore this guacamole recipe, and we think you're going to love it just as much as we do!
What goes in the bowl Breakdown
While there is no universal guacamole recipe, the most basic guacamoles are made with avocados and sea salt. However, most recipes include other ingredients such as garlic, onion, cilantro, chili or cayenne pepper, jalapenos, tomato, and additional seasonings. There are a million guacamole variations based on your preferences and how simple or spicy you like it.
We've tried many different versions and have settled on our favorite combination of ingredients, which includes:
- Avocados – Be sure to use ripe avocados so they mash easily!
- Lime juice – Fresh lime juice is best, but you can substitute bottled.
- Onion – we use yellow onion, but you could also use red onion.
- Cilantro – This adds bright, fresh flavor, but if you are not a fan, you can omit it.
- Jalapeno – This provides just a smidge of heat, but if you like things much spicier, you can substitute serrano pepper.
- Garlic, salt and cumin – For more pops of flavor!
- Cayenne pepper – You can substitute a few dashes of hot sauce if you don’t have cayenne.
There are so, so many different versions of guacamole that you could make to suit whatever your tastes are, and to change things up from time to time.
We love minced onion and jalapeño, both for a little bit of crunch and an extra kick. A small amount of salt, cumin, and cayenne are thrown in, which gives the guacamole a subtle, smoky spiciness. The mixture isn't spicy but isn't bland either, which can often be a problem when it comes to guac. We've also used chili powder instead of cumin, but prefer the smokiness that the cumin imparts.
How to Make This Straightforward Guacamole Recipe
This is such a wonderfully simple preparation that takes less than five minutes. While authentic guacamole recipes are traditionally made with a mortar and pestle (called a molcajete in Mexico), all you need is a bowl and a fork! Here’s the rundown:
Step #1: Scoop Avocados – Slice each avocado in half, remove the pit, and scoop the avocado flesh into a mixing bowl.
Step #2: Add the Rest – Add all of the remaining ingredients to the avocado.
Step #3: Mash – Using a potato masher (we have and love this one) or a large fork, mash the mixture until the avocados are broken down. Give it a final stir with a spoon and serve!
What to Serve with Guacamole
If you're not sure what to do with a big batch of guacamole, there are no shortage of ideas… obviously the most common is to grab a bag of tortilla chips and dig in, but there are so many other options, too, especially if you have leftovers:
- Topping for beef enchiladas or tacos!
- Add it to your from-scratch burritos or burrito bowl (use the at-home Chipotle chicken recipe!)
- Use it as a condiment in place of mayonnaise on a sandwich
- Smear it on a piece of toast for breakfast
- Spread it on a tortilla for a lunch wrap
How To Keep it From Turning Brown
It's no secret that once avocados are out in the open and exposed to air, they will begin to brown. The lime (or lemon juice, if you use that) helps to slow the oxidation, but there are a few other steps you can take to keep the guacamole fresh and green:
- Place the avocado pit in the container with the guacamole.
- Press plastic wrap directly onto the surface of the guacamole to trap air if you need to store leftovers.
- Smooth the guacamole into an even layer then slowly drizzle some water on top. It will create a layer on top of the guacamole and prevent air from reaching the guac… simple drain off before serving.
Guacamole is definitely one of those things that is best made fresh right before serving, but if you need to make it ahead of time or store leftovers, use one of the tips above to reduce browning as much as possible!
Recipe Notes
- Avocados – A standby guacamole hinges on avocados that are evenly ripe; not hard and underripe and not brown and stringy overripe. So how to know when you’re at the sweet spot? Give the avocado a gentle squeeze; it should give a little, not be completely firm or feel mushy. The skin should also be dark green (almost black). If your avocados are evenly ripe, you can move them to the refrigerator and they will stay for at least a few days in that ripe sweet spot.
- Fruit – To put a sweet spin on guacamole, you can add 1 cup of small diced mango, pineapple, or peaches. Once you’ve tried it, feel free to experiment with the amount of fruit you add to suit your taste.
- Storage – Guacamole is best eaten the same day it is made, but if you have a significant amount leftover, you can press plastic wrap directly against the surface and refrigerate for up to 2 days. Guacamole does not freeze well.
- Buffalo Chicken Dip
- Sausage Dip
- Mom’s Taco Dip
- Warm Black Bean Dip
- Straightforward From-scratch Salsa
Photography by Dee Frances
This recipe was originally published on May 4, 2015.
- Yield: 4 to 6 servings
- Prep: 10 minutes
- Total: 10 minutes
Ingredients
- 3 avocados
- 2 tablespoons lime juice
- 2 tablespoons minced yellow onion
- 1 tablespoon minced fresh cilantro
- 1 jalapeno, seeded and minced
- 1 large clove garlic, minced
- ¾ teaspoon ( 0.75 teaspoon ) kosher salt
- ½ teaspoon ( 0.5 teaspoon ) ground cumin
- ¼ teaspoon ( 0.25 teaspoon ) cayenne pepper
Method
- Slice each avocado in half, remove the pit and scoop the flesh into a medium bowl. Add the rest of the ingredients and use a potato masher or large fork to mash the mixture until the avocados are mostly broken down but still have a chunky consistency. Give a final stir with a spoon and serve immediately with tortilla chips.
- The guacamole can be stored in an airtight container with plastic wrap pressed directly on top of the guacamole in the refrigerator for up to 2 days.
Notes
Avocados - A standby guacamole hinges on avocados that are evenly ripe; not hard and underripe and not brown and stringy overripe. So how to know when you're at the sweet spot? Give the avocado a gentle squeeze; it should give a little, not be completely firm or feel mushy. The skin should also be dark green (almost black). If your avocados are evenly ripe, you can move them to the refrigerator and they will stay for at least a few days in that ripe sweet spot.
Fruit - To put a sweet spin on guacamole, you can add 1 cup of small diced mango, pineapple, or peaches. Once you've tried it, feel free to experiment with the amount of fruit you add to suit your taste.
Storage - Guacamole is best eaten the same day it is made, but if you have a significant amount leftover, you can press plastic wrap directly against the surface and refrigerate for up to 2 days. Guacamole does not freeze well.
Photography by Dee Frances
This recipe was originally published on May 4, 2015.
