Easy Homemade Guacamole Recipe
A bright, creamy, and easy-to-make guacamole that comes together in 10 minutes — ripe Hass avocados, fresh lime, red onion, jalapeño and tomato for a perfectly balanced, crowd-pleasing dip. Ideal for parties, tacos, and healthy snacking.
Ingredients
- 3 ripe Hass avocados about medium-sized
- 1 medium lime juiced (about 1–1½ tbsp)
- ¾ tsp fine sea salt plus more to taste
- 2 tbsp finely chopped red onion or shallot
- 1 small jalapeño seeds removed and finely chopped (adjust to taste)
- 2 tbsp chopped fresh cilantro leaves optional
- 1 medium Roma tomato seeds removed and finely diced (≈¾ cup)
- 1 small garlic clove very finely minced or grated (optional)
- Freshly ground black pepper a few grinds (optional)
- Optional finishing: drizzle of extra-virgin olive oil 1 tsp and a cilantro sprig for garnish
Instructions
- Prep aromatics: Finely chop the red onion, jalapeño, cilantro and tomato. Mince or grate the garlic if using. Place these in a medium mixing bowl.
- Brighten and season: Pour the lime juice over the aromatics and add a small pinch (about ¼ tsp) of the salt. Toss to combine — this softens raw onion and starts flavor-building.
- Halve and pit avocados: Slice each avocado lengthwise, twist halves to separate, remove the pit, and scoop the flesh into the bowl with the aromatics.
- Mash to texture: Use a fork or potato masher to mash the avocado to your desired texture — leave some chunks for a rustic guacamole or mash until mostly smooth for a creamier result.
- Season and taste: Add the remaining salt (to reach the total ¾ tsp) and a couple grinds of black pepper. Taste and adjust: more lime to brighten, more salt to lift flavors, or extra jalapeño for heat.
- Add tomato last: Gently fold the diced tomato into the mashed avocado so the pieces hold their shape and don’t release too much juice.
- Finish and garnish: If desired, drizzle a teaspoon of extra-virgin olive oil for silkiness and garnish with a sprig of cilantro and a few tomato dices. Serve immediately.
- Serve suggestions: Pair with sturdy tortilla chips, plantain chips, grilled shrimp tacos, veggie sticks, or spread on toast.
Notes
- Ripeness tip: A ripe avocado yields slightly to gentle pressure and reveals green under the stem nub. If rock-hard, ripen in a paper bag with a banana for 1–2 days.
- Onion harshness: If raw red onion tastes too sharp, rinse the chopped onion briefly under cold water and pat dry before adding.
- Prevent browning: Press plastic wrap directly onto the surface of the guacamole and refrigerate to slow oxidation. A thin layer of lime juice on top also helps. Best eaten within 24–48 hours.
- Make-ahead: You can prepare the aromatics and lime juice up to 1 day ahead. Mash avocados and combine just before serving for best color and texture.
- Freezing: Not recommended for best texture — freezing causes watery, grainy avocado after thaw.
- Variations:
• Mango & Lime — fold in ½ cup diced ripe mango for a sweet contrast.
• Smoky Chipotle — add ½ tsp chipotle powder or chopped roasted chipotle in adobo.
• Tex-Mex — fold in charred corn and rinsed black beans for heartier dip.
• Creamy — stir in 1–2 tbsp plain Greek yogurt for tang and extra creaminess. - Serving amount guide: As an appetizer with chips, plan ~½ avocado per person; for a party increase quantity accordingly.