Homemade Guacamole Recipe

After making this guac recipe for the first time, I’ve never wanted to go back to store-bought again. This is the best guacamole recipe for when I need an appetizer that’s ready in 10 minutes, loaded with fresh ingredients, and easily customizable. Guacamole may be simple, but it has a rich depth of flavor that pairs perfectly with everything from tortilla chips and veggies to tacos and more. I made my chunky guacamole once for my family and friends, and now I’m always asked to bring it to potlucks and get-togethers.

Ingredient Notes And Substitutions

• Avocados: The best guacamole needs perfectly ripe avocados. I like to pick up my avocados as close to prep time as possible to avoid them being unripe or overripe. Unripe avocados tend to be a lighter shade of green than ripe avocados, but sometimes the skin can be deceiving. The best way to check the ripeness of an avocado is to give it a gentle squeeze. The avocado should have a little give but not too much. If the fruit is hard, it’s unripe and should be left at room temperature to soften up. Look for an avocado with a tiny stem, too; that little cap is a barrier that prevents oxidation!
• Aromatics: Minced garlic cloves and chopped onions are a must in guac. White onions are the sweetest raw and have a milder flavor, while red onions offer a spicier bite. Grating the garlic with a microplane grater helps further diffuse that delicious garlicky flavor into every bite. 
• Bell pepper: Adding diced bell peppers provides an extra crunch and boosts this recipe’s vitamin C and potassium.
• Fresh cilantro: Cilantro helps balance all the flavors and adds an extra layer of freshness to the dip.
• Fresh lime juice: A squeeze of lime juice adds a citrus twist to the recipe. While it is possible to use lemon juice, I prefer lime juice because it adds a little extra zing. Lemon juice will be a little milder, though, if a little less citrus flavor is desired. I also love using this 2-in-1 citrus squeezer to get every last drop from my limes and lemons!
• Spices: A simple combination of ground cumin, cayenne, salt, and pepper is all that’s needed to season this guac. 

Find the ingredient list with exact measurements in the recipe card below.

Ingredient Spotlight: Avocados

Avocados are very nutrient-dense and the main ingredient in guacamole. They’re packed with heart-healthy monounsaturated fats, high in fiber, low in carbohydrates, antioxidant-rich, and contain 20 different vitamins and minerals. The creamy, green, single-seed fruits are also low on the glycemic index, making them great for people trying to control their blood sugar. In fact, a 12-week study in 2022 linked avocado consumption to improved glucose control and reduced biomarkers of cardiometabolic risk.

How To Make Homemade Guacamole (Video)

Making this recipe is incredibly quick and easy. After you’ve peeled and pitted your avocados, add them to a mixing bowl with the remaining ingredients. Mix well and enjoy!

For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.

Get Creative With Additional Mix-Ins

Authentic guacamole from Mexico tends to keep things simple, but I love getting creative in the kitchen – even with more traditional recipes. Some of my favorite mix-ins I’ve tried are diced Roma tomatoes, corn, pico de gallo, and black beans. I’ve also been known to add jalapeño along with (or in place of) the bell pepper. And, if I want it even spicier, I’ll incorporate some chopped serrano pepper.

So Many Ways To Enjoy

This guacamole is the perfect complement to Mexican-inspired dishes, such as my one-dish fajita bake, these shrimp fajita bowls, and these sheet pan chicken tostadas. It’s also an ideal appetizer for parties, holidays, and last-minute get-togethers. I’ll enjoy it as an afternoon snack, too, when I need something to hold me over until dinner. I usually pair it with corn tortilla chips, blue corn chips, plantain chips, and veggies.

This guac is also amazing when served with enchilada dinners and on top of tacos, nachos, burrito bowls, and salads. I can even use it as a quick avocado toast spread and serve it with eggs for a simple, well-rounded breakfast option.

Storing Leftover Guac

Fresh, homemade guacamole lasts about 3-4 days in the fridge. The best way to store leftover guacamole is to seal it in a container with plastic wrap after covering the top of it with a thin layer of water. By smoothing out the leftover guac and covering it with the plastic wrap and water, air is prevented from reaching it. This helps keep the guacamole green and prevents browning. The water will need to be drained from the guac before eating it again; I don’t recommend storing it this way for more than 3 days. 

Additional Storage Notes: I don’t recommend adding extra lime or lemon juice when storing guacamole, as it alters the flavor and doesn’t significantly prevent it from turning brown. I’ve also tried leaving the pit in; this doesn’t work, either. 

History Of Guacamole

The avocado is native to South Central Mexico. Guacamole is believed to have originated with the Aztecs. The name “guacamole” comes from the Nahuatl term āhuacamōlli, which translates to “avocado sauce.” The word āhuacatl means avocado, and mōlli means sauce.

The origins of this dip were so long ago that it is hard to define the “authentic recipe.” Some say that authentic guacamole doesn’t have much lime juice (or any at all) because it changes the avocado’s flavor too much. Others argue over tomatoes and tomatillos. I just know that my recipe is super tasty and always has my friends and family coming back for more.

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Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter. 

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