Make your own easy homemade guacamole using fresh, high-quality ingredients for a fool-proof, irresistible, creamy guac without fillers and added preservatives. Plus, see more tips below on how to keep it from turning brown!
I don’t usually use the word best, but when it comes to this guacamole dip, I have to say that it is appropriate. This is by far the BEST guacamole recipe I’ve tasted in years!
My cousins and friends keep asking for the recipe after they attend one of my parties here at home. But actually, there’s no extra something in this healthy dip. My secret is choosing the right avocado and fresh, simple, yet high-quality ingredients for an irresistible creamy dip that will make you come back for more.
How to Pick the Right Avocado
The best guacamole depends on the best avocado, as it is the main ingredient.
- Firm yet yielding. Pick ripe avocados that are firm to the touch, but give a little. You don’t want rock hard, but you don’t want mush, either.
- Stem. Check to see if it still has the stem intact. If it’s gone, and there’s a hole in the top, that end will spoil before your avocado is perfectly ripe.
How to Make Guacamole at Home
- Cut the avocado in half lengthwise around the pit. Twist and separate the halves. Tap the pit with the sharp edge of a knife blade, twist the knife to remove the pit. Scoop the flesh out with a spoon into a bowl, and mash it with a fork until you have a smooth, yet slightly chunky texture. (Photo 1)
- Add in the lime juice, then season with garlic, serrano pepper, cumin, cilantro, salt, and pepper to taste. (Photos 2-3)
- Stir in diced onion and tomato. Cover tightly with plastic wrap and refrigerate until ready to use. Adjust taste with salt and pepper to taste. (Photo 4)
Recipe Notes
- If you’re someone who has the gene that hates cilantro, feel free to replace it with parsley or chives (or leave it out).
- For a fun fruity twist, add diced mango or pineapple. Pomegranate seeds are a popular add-in, too.
- If you store the guacamole with the plastic directly on it so air can’t get to it, it won’t discolor as quickly.
Make Ahead and Leftovers
Homemade guacamole is best enjoyed fresh, as it tends to turn brown and weepy. That doesn’t mean it’s not good, just not as gorgeous. But if you cover it well so air can’t get to it, it will last longer. The same is true for leftovers.
Some say putting the pit in the bowl helps. I’ve tried it, and it seems to last longer. It will last a couple of days in the fridge, and goes really well in salads and diversity bowls.
What to Eat With Guacamole
I love serving this on a charcuterie board with tortilla chips, pita chips, vegetable sticks, and crackers. Tostones and nachos love the glow-up guac gives them.
More Heavenly Dips to Try
By Imma
This blog post was originally published in April 2020 and has been updated with additional tips and beautiful photos.
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Prep: 10 minutes
Total: 10 minutes
Mexican
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Cut the avocado in half lengthwise around the pit. Twist and separate the halves. Tap the pit with the sharp edge of a knife blade, twist the knife to remove the pit. Scoop the flesh out with a spoon into a bowl, and mash it with a fork until you have a smooth yet slightly chunky texture (how smooth or chunky is a personal choice).
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Add the lime juice, then add garlic, serrano pepper, cumin, cilantro, salt, and pepper to taste.
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Stir in diced tomato and onion. Cover tightly and refrigerate until ready to use. Adjust taste with salt and pepper to taste.
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Serve with tortilla chips or on tacos.
- A mortar and pestle is ideal for mashing the avocados if you have one.
- Finely dicing your garlic, onions, tomatoes, and hot peppers provides the best texture and taste experience.
- Remove the seeds from the hot peppers for a milder guac.
- Haas avocados make a creamier guac, while the larger variety stays chunkier. The best one is the one you like most.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Serving: 50g| Calories: 116kcal (6%)| Carbohydrates: 8g (3%)| Protein: 2g (4%)| Fat: 10g (15%)| Saturated Fat: 1g (6%)| Polyunsaturated Fat: 1g| Monounsaturated Fat: 7g| Sodium: 278mg (12%)| Potassium: 380mg (11%)| Fiber: 5g (21%)| Sugar: 1g (1%)| Vitamin A: 240IU (5%)| Vitamin C: 12mg (15%)| Calcium: 19mg (2%)| Iron: 1mg (6%)
Course: Appetizers, Dip
Cuisine: Mexican
Diet: Gluten Free
