Chips and guac are my weakness. Like, just give me that as a meal because I don’t want anything else. 😅 But guacamole at restaurants is expensive and buying a container of pre-made guacamole at the store is usually not very delish. So when that guac craving hits, I’ve got to whip up a batch myself. Homemade guacamole only takes a few minutes to make and the fresh flavor is so good. Plus, I love using it to top just about everything else I eat, so it never goes to waste.
What’s in Guacamole?
Guacamole is a Mexican dip or condiment made with mashed avocados. In its most simple form, it just has mashed avocado and salt, but many recipes include additional ingredients. I love the traditional combo of lime to brighten the creamy mixture, cilantro for freshness, jalapeño for a spicy kick, and a little tomato and onion for color and texture.
What Else Can I Add?
There are so many fun ingredients that you can add into guacamole. If you want to get a little funky with your guac, here are a few ideas:
- Pineapple
- Tajín
- Roasted corn
- Sour cream
- Garlic (fresh or roasted)
- Chipotles
- Mango
- Bacon
- Cotija cheese
- Radishes
- Pickled Jalapeños
How to Store Guacamole
IF you happen to have leftovers, here’s how you can store them without the guacamole turning brown. Guacamole turns brown when exposed to oxygen, similar to apples or bananas. So, to prevent this simply eliminate the exposure to oxygen. Transfer your guacamole to an air-tight food storage container, then place an extra layer of plastic wrap directly on the surface of the guacamole, making sure there are no air bubbles trapped under the plastic. Seal the container and refrigerate for 4-5 days.
How to Use Guacamole
If you do happen to have some guac left over, here are some ways that I love to use it:
- As a sandwich spread (veggie sandwiches or egg sandwiches)
- On toast with scrambled eggs or other toppings
- As a salad or bowl meal topper
- Mixed into deviled eggs
- As a topper for baked potatoes
- As a topper for enchiladas or fajitas
- On burgers (beef or salmon burgers)
And don’t forget to make a Margarita to go with your guac! ;)
Guacamole
Servings 10 ¼ cup eachIngredients
- 1 fresh lime (2 Tbsp juice) ($0.89)
- 2 Roma tomatoes ($0.44)
- 1 jalapeño ($0.09)
- 1/4 red onion ($0.11)
- 2 Tbsp chopped fresh cilantro ($0.15)
- 3 medium avocados (or 4 small) ($5.00)
- 1/2 tsp salt ($0.02)
Instructions
- Prepare the guacamole add-ins first. Juice the lime. Finely dice the tomatoes, jalapeño (remove seeds), and red onion. Roughly chop the cilantro.
- Remove the peels and pits from the avocados. Place the avocados in a bowl, then mash them with a fork.
- Add the diced tomato, onion, and jalapeño to the mashed avocados, along with the chopped cilantro, about 1 Tbsp of lime juice and ¼ tsp salt.
- Stir the ingredients together, then taste the guacamole. Add more lime and salt to your liking. I usually end up adding about 2 Tbsp lime juice and ½ tsp salt total. Serve and enjoy!
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Nutrition
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How to Make Guacamole – Step by Step Photos
For this simple version of guacamole you’ll need 3-4 avocados (mine were small, so I used four), 2 Roma tomatoes, 1 jalapeño, 1 lime, ¼ red onion, ½ tsp salt, and a couple tablespoons of chopped cilantro.
Prep all the add-ins first. Finely dice the tomatoes, red onion, and jalapeño. Roughly chop the cilantro, and juice the lime.
Remove the peels and pits from the avocados, then place them in a bowl.
Mash the avocados. Leave them a little chunky or mash them completely smooth. It’s up to you. I like them a little chunky.
To the mashed avocado add the diced tomato, diced red onion, diced jalapeño, chopped cilantro, lime juice, and salt. Start with about 1 Tbsp lime juice and ¼ tsp salt, then add more after tasting.
Mix everything together well, then give it a taste and adjust the salt and lime to your liking. I usually end up using about 2 Tbsp lime juice and ½ tsp salt total.
To store your leftover guacamole without it turning brown, make sure to add a layer of plastic wrap directly on the surface of the guacamole. Press out as many of the air bubbles as possible to prevent browning. Seal the container closed and keep for 4-5 days, refrigerated.
This is my go-to recipe! I will also chop up a chipotle pepper in adobo sauce for some added heat and smokiness. Thanks for posting!
For my money, it’s a perfect guacamole recipe. The ratio of salt, fat, acid, and heat is right on the money. If you have a bit of time to dice everything, the result is way more fresh and flavorful than what you can buy at the store :)
ty you
This recipe is wonderful! I’ve made this guacamole for several occasions and it turns out great every time. I also found out that when I’m out of plastic wrap, a light spritz of Pam or another cooking spray (not the butter ones) will stop it from turning brown.
Delicious! Leftovers also good stirred in with any leftover hummos you might have- I did 50-50 ratio, but that should be flexible!
Quick and easy shortcut, add a few spoonfuls of salsa, salt and lime juice to your avocados and mash with a fork.
This is delicious!
I do want to share a little secret a friend of mine who is originally from Mexico gave me: substitute lemon for the lime juice! I also remove the jalapeno seeds. So good!
I meant lemon juice for the lime juice!
Would frozen, diced avocado work in this recipe as a prep speed up?
Yes, probably! I haven’t worked too much with frozen avocado, but as long as the flavor isn’t changed too much it will work fine. :)
Frozen avocado tastes pretty bad, unfortunately, so I wouldn’t recommend it. They add something to it to keep it from going brown.
Would guacamole be good without onion (or garlic)? I have some troubles with allium vegetables (it’s sad 🥲).
I`ve made guac without either before, and it`s turned out tasty. My mum has issues with garlic (and I don`t always have onion), so I usually don`t cook with garlic out of habit.
A lot of people make guac without them, so it’s really just up to personal preference!