Homemade Guacamole Recipe -is a quick and easy recipe that’s great for any party! It’s healthy, great to dip chips or vegetables in, and it’s great with any Mexican dish!
Homemade Guacamole Recipe
Just like Pico de Gallo I can eat a good Homemade Guacamole by the spoonfuls! I am a little more picky about my guacamole than my pico though. There have been several times at restaurants I couldn’t stomach their guacamole. Thankfully making homemade guacamole is really easy and takes no time at all.
Until I started making my own guacamole I didn’t realize how many different variations there are out there. Honestly, until I started blogging I never knew how many different ways you could use an avocado other than slicing and making into guacamole. #truth
It’s so easy and once you have this basic recipe down it’s easy to make variations. I’m including a roma tomato in this recipe and I know most recipes don’t use one but we really like it this way and it adds a little pop of color. If you just can’t stand tomatoes leave it out, it won’t change the recipe that much.
How to tell if an avocado is ripe:
Having ripe avocados is VERY important to good guacamole. Give a gentle squeeze to your avocado and if it’s hard then it’s not ripe yet and it won’t taste good and it’s extremely hard to peel! When you gently squeeze the avocado it should give slightly anymore and it’s overripe and will be mushy.
If you have hard avocados place them in a paper bag with a banana for a couple of days (check them daily) to help them ripen. If your avocados are already ripe when you bring them home but won’t be able to use them right away store them in the refrigerator.
How to keep my guacamole from turning brown?
- Use lime (or lemon) juice in preparing your guacamole.
- When storing your guacamole spoon into a container and spread into an even layer. Press plastic wrap over the top making sure not to trap any air pockets. I do this all the time and it greatly extends the life of my guacamole without it turning brown!
A few tips to great Homemade Guacamole:
- Starting with ripe avocados (see note above).
- Texture: this is about preference. Some people like super smooth guacamole, I do not. I like a few chunks in mine and I achieve that by using a potato masher. Be sure the other ingredients are finely chopped though. I don’t dice my avocado either. I just cut into 4 wedges, remove the seed, then peel the peeling off the avocado. No need to get a spoon out and scoop.
- Season: I like to add cilantro, onion, and garlic to my guacamole. Not a lot of garlic or it will quickly overpower it. I also use plenty of salt. It’s amazing what just a little salt can do for flavor. The tomato is really just for color and if you don’t like tomato just leave it out. I have also added a pinch of cumin to guacamole for a little different flavor. Again just a little or it will overpower.
- Lime juice: this is a must to prevent browning and it also adds flavor. If you don’t like limes you can also use lemon juice. And fresh is best here! Don’t use the bottled lime or lemon juice.
How to use Homemade Guacamole:
Here are just a few of the things I like to do with it:
- Serve with chips (obviously!)
- On top of scrambled, fried, or poached eggs. Or on top of an omelet.
- Served with tacos, burritos, enchiladas, quesadillas, and nachos.
- On toast topped with choice of egg.
- Use it in place of mayo on a sandwich or in egg salad.
- Dip veggies in it (my kids love this!)
- 3 medium-large ripe avocados
- 1 roma tomato, diced (optional)
- 1 small jalapeno, seed and ribs removed for less heat
- 1 small clove garlic, minced
- 2-4 tablespoons finely chopped red onion
- 1-2 tablespoons finely chopped cilantro
- 1 lime, juiced (about 2 tablespoons needed)
- 1/4-3/4 teaspoon salt
Cut ripe avocado into quarters, remove seed, and peel. Place into a large bowl. Using a potato masher mash avocado until it reaches your desired texture. I like mine a little chunky.
Stir in remaining ingredients and taste. Add extra salt as needed.
- To store: spoon into a container and spread into an even layer. Press plastic wrap over the top making sure not to trap any air pockets. I do this all the time and it greatly extends the life of my guacamole without it turning brown! Store in the refrigerator for 2-3 days.