This homemade guacamole is chunky, fresh, and bright, made with ripe avocados, lime, onion, cilantro, tomato, and a little jalapeño. It takes just 10 minutes, and it tastes far better than anything from a jar. The dip also has ancient roots. In fact, its name comes from the Classical Nahuatl word āhuacamōlli, which literally means “avocado sauce,” and it was traditionally mashed in a stone molcajete (Wikipedia).
Key Takeaways
- Ripe avocados that yield to gentle pressure give the creamiest guacamole.
- Mashing the onion, chili, and salt first releases more flavor.
- Pressing plastic wrap onto the surface keeps it green for longer.
What Makes Great Homemade Guacamole?
Great guacamole is all about balance. First, you need creamy avocado. Then you need acid from lime, heat from chili, crunch from onion, and freshness from cilantro. Finally, enough salt brings everything together.
Moreover, texture matters. Most people prefer it a little chunky, so mash it with a fork or molcajete rather than a blender.
Homemade Guacamole Ingredients
- Avocados: Three large Hass avocados that feel soft but not mushy.
- Lime juice: Freshly squeezed, for brightness.
- White onion: Finely chopped. Alternatively, use red onion for a milder bite.
- Jalapeño or serrano: Remove the seeds for less heat.
- Tomato and cilantro: Together, they add color and freshness.
How to Make Homemade Guacamole
The exact measurements are in the recipe card at the end of this post. In short, here is the method.
1. Make a base. First, mash the onion, chili, cilantro, and salt into a rough paste.
2. Add avocado. Next, halve the avocados, scoop them in, and mash to your preferred texture.
3. Season. Then stir in the lime juice and diced tomato. Taste and add more salt or lime.
4. Serve. Finally, serve right away with tortilla chips.
Tips for the Best Homemade Guacamole
- Check ripeness. If the small stem cap pops off easily and shows green, the avocado is ready.
- Salt generously. Otherwise, the flavors taste flat.
- Add tomato last. That way, the dip does not get watery.
- Keep it green. In addition, press plastic wrap directly onto the surface to block air.
Ways to Serve It
Serve it with chips, of course. However, it is also great on tacos, burritos, and toast. For example, spoon it over our loaded nachos or our sheet pan chicken fajitas.
Frequently Asked Questions
How do I keep homemade guacamole from turning brown?
Air causes browning. Therefore, press plastic wrap onto the surface, and add a little extra lime juice.
Can I make it ahead?
It is best fresh. Still, you can make it up to 4 hours ahead if you cover it tightly.
Can I make it mild?
Yes. Simply leave out the chili, or use a little diced green bell pepper instead.
Final Thoughts
In short, homemade guacamole is quick, fresh, and always the first dip to disappear. Make a big bowl for your next party.
For another crowd-pleasing dip, try our homemade hummus.
AuthorEmma food bloggerDifficultyBeginnerRipe avocados mashed with onion, chili, cilantro, lime, and tomato for a fresh, chunky dip. Serves 6.
Guacamole
Make a base. In a molcajete or bowl, mash the onion, chili, cilantro, and salt into a rough paste.
Add avocado. Halve and pit the avocados, scoop them in, and mash to your preferred texture.
Season. Stir in the lime juice and diced tomato. Taste and adjust the salt and lime.
Serve. Serve immediately with tortilla chips, or cover tightly with plastic wrap pressed onto the surface.
6 servings
about 1/3 cup
- Amount per serving
- Calories170
- % Daily Value *
- Total Fat 15g20%
- Saturated Fat 2g10%
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 290mg13%
- Total Carbohydrate 9g4%
- Dietary Fiber 7g25%
- Total Sugars 1g
- Protein 2g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Guacamole
Sources
- Wikipedia, Avocado dip: Nahuatl origins and preparation
