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:
- Roasted corn
- Sour cream
- Garlic (fresh or roasted)
- Cotija cheese
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! ;)
- 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)
- 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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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.