Homemade Guacamole Recipe
You know that feeling when you eat guacamole at a really good Mexican restaurant and it just tastes so fresh and clean and a little bright from the lime, and you kind of forget you were even hungry because now all you want is more of that?
I chased that feeling for a while before I started making my own and perfected my own homemade guacamole recipe. My mom actually got me into it, she made guacamole from scratch one afternoon when I was visiting and I remember being kind of shocked that it was that simple. Like, that’s it? That is genuinely all it is?
I went home and made it that same week. Now it is the thing people ask me to bring to things. There is something about homemade that people can taste the difference immediately, even if they can’t explain why. This recipe is simple, it is fresh and it takes about ten minutes.
Ingredients
Four servings come out of this recipe. You will need:
- 3 ripe avocados, I like to use Mexican Hass avocados because they taste the best to me
- 2 Roma tomatoes
- 1 jalapeño
- 1 lime for the juice
- ½ a red onion
- 2 tablespoons of fresh cilantro, chopped
- ¼ teaspoon salt, or more if you want
- ¼ teaspoon black pepper, or more if you want
Ripe avocados are really important here. You press them and they should feel a little soft but not gross and mushy. Hard avocados just do not work, so leave them out on the counter for a couple days if you need to.
How to Do It
Step 1: Prep the Avocados
Cut each avocado in half. Take out the pit and get rid of the skin. I just use a big spoon to scoop the flesh out, it is way less annoying than peeling. Put all of it in a bowl.
Step 2: Dice the Tomatoes
Roma tomatoes are what I use. They are less watery than other kinds, so your guacamole stays nice and not soggy. Chop them into small pieces and set them aside.
Step 3: Dice the Onion
The half red onion needs to be chopped up pretty small. Set it aside with the tomatoes. If raw onion is too strong for you, soak the pieces in cold water for five minutes and drain them, it takes the sharp taste away.
Step 4: Chop the Jalapeño
I just chop the whole thing up. Take the seeds out if you do not like too much heat, that is where the spice mostly comes from. Leave them in if you want it hot!
Step 5: Chop the Cilantro
About two tablespoons worth is what you need. Some people really hate cilantro and that is fine, just skip it or use less. No big deal either way.
Step 6: Juice the Lime
Cut it in half and squeeze out all the juice. Fresh lime is so much better than the stuff in the bottle. Just trust me on this one.
Step 7: Mash the Avocado
A fork works perfectly for this. I like mine a little chunky but still pretty smooth. Mash it to whatever texture makes you happy.
Step 8: Mix Everything Together
Dump in the tomatoes, onion, jalapeño, and cilantro. Pour the lime juice over all of it. Salt and pepper go in now too. Stir it all up until it looks good and mixed. Taste it and fix anything that needs fixing, maybe more salt, maybe more lime.
Step 9: Serve!
Tortilla chips are the way to go. If you have leftovers, press plastic wrap right onto the top of the guacamole before you put it in the fridge, it keeps the brown away longer.
Homemade Guacamole Recipe
Ingredients
- 3 ripe avocados I used Mexican Hass Avocados
- 2 Roma tomatoes
- 1 jalapeno
- 1 lime juiced
- ½ red onion
- 2 tbsp cilantro chopped
- ¼ tsp salt or to taste
- ¼ tsp black pepper or to taste
Instructions
- Cut the avocados in half, remove and discard the skin and pit. Put the avocado in a bowl, set aside.
- Dice your tomatoes, set aside.
- Dice your onion, set aside.
- Chop the jalapeno, set aside.
- Chop the cilantro, set aside.
- Cut the lime in half, set aside.
- Mash the avocado with a fork until smooth.
- Add the diced tomatoes, diced onion, chopped jalapeno, chopped cilantro, juice of the lime and season with salt and pepper. Mix until well combined.
- Serve with tortilla chips
