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Homemade guacamole

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Love avocados? You’ll love my homemade guacamole recipe. This is an authentic guacamole recipe made with simple ingredients from scratch.

Delicious homemade guacamole

Avocados are a highly nutritious fruit. Avocados are high in potassium and monounsaturated fat. They are also known to contain many anti-oxidants. A classic way to enjoy guacamole is to serve it with tortilla chips. Guacamole and chips makes a delicious appetizer or snack.

A green superfood

Making authentic guacamole from scratch is as easy as 1, 2, 3. First you’ll need fresh ripe avocados. You don’t need any fancy kitchen tools. All you need is a bowl, a knife, a cutting board, some measuring spoons, a fork and some common spices from your spice rack. What you don’t need is a seasoning packet from your local grocery store. No need for that!

Fresh and authentic guacamole

Fresh is always tastier and healthier than pre-packaged. You’ll love the fresh taste of homemade authentic guacamole.

How to make homemade guacamole

You’ll need about three large ripe avocados. You’ll know when an avocado is ripe and ready to eat when it yields to gentle yet firm pressure. It should feel slightly “soft” but not “mushy.” The color of the avocado will tend to be a bit on the darker shade as well. I prefer to use a fork to smash up the avocado flesh.

What you’ll need

  • 3 large ripe avocados
  • 1 – 2 tbsp sweet onion, diced
  • 2 tbsp fresh tomato, chopped
  • 1/4 tsp ground cumin
  • 1/4 tsp garlic powder
  • 1/4 tsp fine sea salt and fresh ground pepper
  • 1/4 tsp cayenne pepper (or chili powder, or fresh jalapeno pepper finely diced, amount to taste)
  • handful of fresh cilantro, chopped
  • Juice of half a large lime

Insert a sharp knife into the middle of the avocado until it reaches the pit. Gently hold and turn the avocado and knife all the way around the avocado. Twist each half of the avocado in opposite directions. It should open, yielding two halves of bright green avocado flesh and the pit on one side. Scoop out the flesh into a bowl. Using a fork, mush up the avocado. It can be chunky if preferred.

Next, stir in the onion, tomato, spices and cilantro until mixed. Squeeze lime juice over the guacamole and stir it in. Garnish with more fresh cilantro leaves. The guacamole will become creamier in texture as the lime juice is stirred in. Guacamole is best eaten right away fresh. But if you’d like to make this a couple hours ahead of time you can. Don’t throw away the avocado pits. Push them into the guacamole. Cover the bowl tightly with plastic wrap and refrigerate the guacamole. This surprisingly helps keep it from discoloring from the air.

Homemade guacamole is the best!

I prefer to use garlic powder over fresh minced garlic. I love garlic but find fresh minced garlic in a dip overpowering. All I taste is the garlic. Garlic powder is less invasive but still gives a slight garlic flavor. If you prefer fresh garlic, you can substitute. Feel free to adjust the amounts of cayenne or chili powder to your tastes. I sometimes add more depending on if we’re in a spicy mood. I absolutely love homemade guacamole. It’s the perfect side for so many Mexican dishes. I also love it on top of burgers or tucked into grilled chicken salad wraps. Skip the mayo and use guacamole on top of cooked chicken.

You may like these recipes with guacamole

I hope you enjoy this homemade authentic guacamole recipe. I’d love to hear your comments.

Happy cooking

Michelle

Homemade guacamole

Love avocados? You'll love my homemade guacamole recipe. This is an authentic guacamole recipe made with simple ingredients from scratch.
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Appetizer
Cuisine Mexican
Servings 4 people

Ingredients
  

  • 3 large ripe avocados
  • 1-2 tbsp sweet onion, diced
  • 2 tbsp fresh tomato, chopped
  • 1/4 tsp ground cumin
  • 1/4 tsp garlic powder
  • 1/4 tsp fine sea salt and fresh ground black pepper
  • 1/4 tsp cayenne pepper or chili powder or fresh jalapeno pepper diced
  • 1 handful fresh cilantro, chopped
  • 1 juice of half a large lime

Instructions
 

  • Insert a sharp knife into the middle of the avocado until it reaches the pit. Gently hold and turn the avocado and knife all the way around the avocado. Twist each half of the avocado in opposite directions. It should open, yielding two halves of bright green avocado flesh and the pit on one side.
  • Scoop out the flesh into a bowl. Using a fork, mush up the avocado. It can be chunky if preferred.
  • Stir in the onion, tomato, spices and cilantro until mixed. Squeeze lime juice over the guacamole and stir it in. Garnish with more fresh cilantro leaves.

Notes

Guacamole is best eaten right away fresh. But if you’d like to make this a couple hours ahead of time you can. Don’t throw away the avocado pits. Push them into the guacamole. Cover the bowl tightly with plastic wrap and refrigerate the guacamole. This surprisingly helps keep it from discoloring from the air.
Feel free to add in more cayenne pepper or chili powder to your tastes. We sometimes add more depending on how large the avocados are or if we feel like more spice.
Keyword avocado, guacamole
 

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