How to Make Guacamole

The Best Guacamole Recipe ready in less than 20 minutes!

This homemade guacamole recipe is restaurant delicious sensational. It is lusciously creamy, tangy, salty and OBSESSIVE worthy!  It is made with avocados, lime juice, cilantro, jalapenos, red onions, and juicy tomatoes – with plenty of ways to customize the recipe to make it YOUR best guacamole recipe. This homemade guacamole is a quick and easy all-time favorite appetizer or it instantly elevates all your Mexican favorites (tacos, burritos, fajitas, enchiladas) or can be used as a spread on wraps, sandwiches, burgers, etc. – the possibilities are as endless as the deliciousness! In this how to make guacamole guide, I’ve included how to choose the best avocados, how to ripen avocados, how to customize your homemade guacamole, ways to use guacamole, how store and how to freeze. You can keep reading or use the “jump to recipe” button to skip right to the guacamole recipe. Enjoy!

 

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The BEST Guacamole

There is no better way to enjoy avocados than in homemade guacamole!  It’s rich yet fresh, bright, tangy, salty, and creamy.  It can be thrown together in less than 20 minutes with just a handful of ingredients, is naturally gluten-free and vegan, and always wildly popular at any party.  In short, everyone needs this back-pocket snack, appetizer, indispensable classic.  

Growing up San Diego, and after numerous trips to Mexico, I can attest that this guacamole recipe is the real deal.  I have made it hundreds of times over the years and even my husband, who “doesn’t like guacamole” loves this homemade guacamole recipe.

When it comes the best guacamole recipe, the key is to use high quality, fresh, simple ingredients in perfect proportions. You need beautifully ripe avocados so they’re deeply flavorful, creamy and buttery, lime juice to add tangy fresh brightness, jalapenos to add a kiss of heat, cilantro to add a citrusy earthiness, tomatoes to add a sweet juiciness, red onions to add a zesty pop and salt to enliven it all. Everything is harmoniously balanced so the avocados truly shine without tasting bland or boring. 

Of course, there are thousands of ways to make guacamole, and I honestly tweak it every time with lime or salt because no two avocados are created equal, but this guacamole recipe is pretty close to perfect as you’ll get.

Speaking of perfect, this homemade guacamole makes the ideal quick snack or  appetizer or and is the perfect upgrading addition to tacos, nachos, fajitas, burritos, burrito bowls, salads, quesadillas, taquitos, tostadas, burgers, eggs, baked potatoes   – basically anything you want to up the YUM factor by 1000%.  

WHERE DOES GUACAMOLE COME FROM?

Avocados are one of the most popular fruits (yes, it’s a fruit with a LARGE seed!).  In fact, over 2 billion pounds of avocados are consumed each year in the U.S. and over 87 million pounds of avocados are consumed on Cinco de Mayo alone. That’s a lot of guacamole!  So where did this beloved appetizer and condiment get its start?

Guacamole was developed by the Aztecs in Mexico sometime before the 16^th century. The name is derived from two Aztec Nahuatl words—ahuacatl (avocado) and molli (sauce), literally translating to “avocado sauce”. Early guacamole was made purely of avocados and salt with a mortal and pestle. It became a popular staple due to its high fat and protein content which was important for survival.

Guacamole further evolved with contact with the Europeans.  The Columbian exchange introduced garlic and cumin to guacamole which came from southern Asia to Europe, then to the Americas. Lime juice was added in the late 1400s from the Persian lime which came from the Middle east and was introduced by Columbus on his second journey. 

Today, guacamole is not only popular throughout Mexico, but has become assimilated into American culture as well.  In fact, it is one of the most widely consumed products during the Super Bowl, 4^th of July and every backyard barbecue.  With such an impressive history, everyone needs to be armed with the best guacamole recipe – and this is it!

Guacamole Ingredients

I am going to share the ingredients I add to “company guacamole,” meaning it has all of the bells and whistles.  That being said, I don’t always add tomatoes, cilantro and jalapenos, especially when I’m just trying to use up ripe avocados and don’t have all the fresh ingredients stocked. I’ve included a version of this lazy, easy guacamole recipe below.  For the best guacamole recipe, however, the one that everyone will be asking you for and begging you for, you want all the bells and whistles.  You will need:

• Avocados:  you will need four medium avocados for this homemade guacamole.  Take care your avocados are very ripe so they mash nicely. Unripe avocados will leave you with hard chunks and a grassy flavored guac – no bueno!  I will share my tips for choosing ripe avocados and slicing avocados below.
• Lime Juice: fresh please!  You can use bottled lime juice in a pinch, but fresh is SO much better. 
• Red onion:  are slightly milder than yellow onions when served raw.  I like to subdue their zing by submerging the diced onions in cold water for 10 minutes before draining and using.
• Roma tomato:  are optional but I love their juicy pops of tangy sweetness. Make sure you seed the tomato first and just use the flesh so it doesn’t make your guacamole recipe watery.
• Cilantro: adds a zesty, citrusy punch.  Measure the cilantro after it’s been minced.  If you don’t like cilantro, just skip it.
• Garlic:  you can use more or less depending on your garlic love.
• Jalapeño:  for mild guacamole, remove the seeds and membrane before dicing.  For spicy guacamole, you can leave the seeds OR I like to hold the seeds then add them a little at a time to the finished guacamole if I want more of kick after tasting. You can also use a serrano pepper instead if you love heat.
• Salt:  is crucial!  It enhances all of the rest of the flavors. If your guacamole tastes like it is missing something – it is most likely salt. I prefer the coarseness of kosher salt but you may substitute table salt. If you use table salt, you will need half the amount.
• Ground cumin:  adds a smokey, earthy undertone that rounds out the flavor profile and punches up the other flavors.

Best Tomatoes for Guacamole?

Roma (Plum) tomatoes are ideal due to their firm flesh, low moisture content, and fewer seeds, which prevent the guacamole from becoming watery while adding a robust tomato flavor.

Do I have to add jalapeños?

Nope! If you don’t like fresh jalapeños or don’t have them on hand, then pickled jalapeños are a great alternative.  You can also spice up the easy guacamole recipe with a pinch of cayenne pepper, chipotle chile powder or red pepper flakes. If you want to get extra gourmet, you can even add a minced chipotle chile pepper.

Can I Double This Guacamole Recipe?

Yes!  You can double or triple this recipe or half it for a smaller crowd.   

EASY PANTRY FRIENDLY GUACAMOLE

I often find myself with just a couple ripe avocados from neighbors (SO nice), or from leftover garnishes when I wasn’t planning on making guacamole.  If you find yourself in this position, with ripe avocados but running low on ingredients (or time/energy) – you can still make guacamole!  Guacamole still tastes wonderful with just avocados, salt, lime juice, cumin and pantry staples of garlic powder, onion powder and cayenne pepper.  Here’s what you’ll need for pantry friendly guacamole:

• 4 medium ripe avocados, peeled and pitted
• 3-4 tablespoons lime juice
• ¾ teaspoon kosher salt plus more to taste
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon ground cumin
• ¼ teaspoon cayenne pepper, more or less to taste

Alternatively, you can skip the onion and garlic powder and stir in ¼ cup of your favorite salsa.

HOW CAN I TELL IF AN AVOCADO IS RIPE?

The key to making good homemade guacamole is selecting ripe avocados – the riper the better! Ripe avocados boast the maximum flavor and the best creamy consistency. 

HOW TO SELECT RIPE AVOCADOS

• Color:  For ripe avocados, dark is better, look for the dark green – turning purple colored skins.
• Touch: Always test avocados ripeness by touch. Gently squeeze the avocado with your whole hand and not just your fingertips – using your fingertips will bruise the avocado. You want the avocado to yield slightly when pressed.  If an avocado feels firm or hard to your touch, it isn’t ripe yet. Purchase it only if you plan to use the fruit several days in the future. The harder an avocado is, the longer it will take to ripen. 
• Stem:  Once you find an avocado that looks and feels right, look under the stem.  The stem holds a sneak peek on what’s going on inside.  To check under the steam, gently peel the stem off (small cap looking piece) on the top of the fruit.  If it comes off easily and it’s green underneath, then that means it’s green inside.  If the stem doesn’t come off, the avocado isn’t ripe yet.

WHAT AVOCADOS TO AVOID

• Color:  Over-ripe avocados tend to be black (instead of very dark green) with soft spots.  Also, avoid avocados with patchy dark spots on the skin or random soft spots, both are signs of bruising inside. Underripe avocados will be vibrant green.
• Touch:  Avoid avocados that feel overly soft, this mean the avocado is over-ripe and likely mushy with many brown spots. If the avocado is only slightly soft to the touch, then it may be ripe enough for a salad, but not ripe enough to make guacamole.  Also avoid hard, solid avocados which means they aren’t ripe yet.
• Stem: If you peel back the stem and it’s brown underneath, the avocado is overripe and likely has brown spots. Also, avoid avocados with missing stems as they are also likely overripe.  If the stem is hard to remove, it is under ripe.

How TO RIPEN Avocados

Making the best guacamole recipe is all about perfectly ripe avocados, so it helps to have some control over the ripening process – both to speed it up and to slow it down.

TO RIPEN AVOCADOS FASTER

• Add avocados to a paper bag with fruit.  To ripen avocados more quickly – so you can enjoy your homemade guacamole NOW – add the avocados to a brown bag with a banana, apple or kiwi and fold the top of the bag over so it’s sealed.  These fruits release a lot of ethylene which triggers ripening in the avocados.  Leave the bag closed on the counter for 2-3 days.
• Store in a warm place.  Keep the avocados in a warm, sunny place or to speed up the ripening process further, place the brown bag with the avocados and fruit in a warm place.

TO SLOW DOWN RIPENING

To slow down the ripening process of your avocados, place them in the refrigerator.  Make sure to bring them back to room-temperature before making your guacamole.

DON’T FALL FOR INSTANT RIPENING!

Many resources tell you it’s acceptable to ripen avocados by placing them in the microwave or oven. If you do, the flesh of the avocado will soften, but that’s all – the avocados will still not be ripe.  Instead, you’ll have soft, underripe avocados that will taste bitter and will lack the creamy, buttery, nutty flavor we all know and love.

THE BEST WAY TO CUT AN AVOCADO

You will need to cut four avocados for this avocado recipe.  Fortunately, the avocados should be nice and ripe, so you don’t have to make neat slices, just scoop the avocado out of the flesh.

• WASH AVOCADOS:  Like all fruit, wash the outside of the avocados with soap and water before cutting, so you don’t transfer bacteria from the skin through the flesh as you slice.
• SLICE: To slice open an avocado, place it on a stable cutting board, then carefully cut it in half lengthwise with a sharp chef’s knife.  I do this by starting my slice, then spinning the avocado around without moving my knife. Twist apart the two sides. One side will have the pit which will need to be removed. 
• REMOVE THE PIT:  To remove the pit, firmly hold the avocado on the cutting board with one hand.  Hold it horizontally, so your holding hand and the knife have no chance of meeting. You should also protect your hand with a thick kitchen towel if you are not experienced with avocados.   With the other hand, gently tap the pit with your chef’s knife so the knife lodges into the pit.  Don’t whack the pit or hold your knife far away from the pit – we don’t want the knife straying off course. Twist the knife to dislodge the pit and lift to remove.
• ALTERNATE METHOD:  If you’re not comfortable tapping the pit with your knife, you can slice around the pit.  To do this, rotate the avocado ¼ turn and cut length-wise around the seed to make quarter avocado segments.  Separate the quarters and remove the seed.  
• REMOVE THE FLESH:  Now that the pit is removed, use a large spoon to scoop out the avocado flesh.

HOW TO MAKE GUACAMOLE

• Cut avocados: cut each avocado in half, remove the pit, scoop out the flesh and add it to a large bowl.  

• Mash avocado: mash avocados with an avocado masher, pastry cutter or larger serving fork by pressing it into the avocados.  Continue to cut into the avocados, alternating angles, until it reaches your desired consistency, whether that’s smooth or chunky. 

• Add remaining ingredients: add the tomatoes, red onions, cilantro, jalapeño, garlic, salt, and lime juice.

• Combine: stir everything together with a spatula.

• Taste! This is the most important part – taste with a tortilla chip, or whatever you’re going got be serving the guacamole with, and adjust by adding additional lime juice or salt to taste.

How to adjust Guacamole recipe

Making homemade guacamole means you can make it perfect for YOU!  So, make sure to taste your guacamole and make adjustments until you LOVE it.

• Add flavor.  If your guacamole tastes like it’s missing something, it’s probably salt.  I always add additional salt to taste. You can also add additional garlic or diced red onions.
• Add tanginess.   For a brighter, tangier guacamole, add additional lime juice, 1 teaspoon at a time. 
• Add spice.  For a spicier guacamole, add in the reserved jalapeno seeds or dice up another jalapeño and add.  You can also sprinkle in a pinch of cayenne pepper – careful, a little goes a long way.
• Add zest.  For an herbier, zestier guacamole, add additional chopped fresh cilantro.

Can I make this guacamole recipe in a food processor?

It comes down to how chunky you like your guacamole.   If you prefer chunky guacamole, I suggest mashing your avocados by hand so you don’t run the risk of over-processing.  If you prefer smoother guacamole, then you can definitely use your food processor.  Make sure you pulse the avocadoes and check the consistency frequently so it doesn’t become over-processed.

GUACAMOLE RECIPE VARIATIONS

There is not right or wrong way when it comes to making YOUR best guacamole recipe. This homemade guacamole is delicious in its simplicity or it provides a fabulous base to customize and make it 100% your own.  Here are a few add-in ideas:

• Sour cream:  adding sour cream is considered blasphemy for authentic guacamole, but I LOVE it!  It makes your guacamole SO extra creamy and adds a dimension of flavor.  After I added sour cream to my last guacamole recipe, my husband was speechless in love.
• Fruit:  mango and pineapple are favorite fruity, sweet, juicy additions.  Other tasty fruit additions include pomegranates, strawberries, blueberries, apple, peaches, grapes, etc.
• Corn:  roasted corn, sweet corn straight off the cob, corn salsa or even corn salad add juicy sweet pops of flavor and texture.
• Salsa:  homemade salsa or your favorite salsa spices up the homemade guacamole with TONS of flavor.  You will want to omit the onions if adding salsa and possibly the jalapeno depending on how spicy your salsa is.
• Chipotle chili peppers: omit the jalapeno and add chopped chipotle chili pepper for a smokier heat.  Start with half of a diced pepper and add more to taste. 
• Adobo sauce:  add a few teaspoons adobo sauce from a can of chipotle chili peppers.
• Roasted bell peppers.  Roast red bell peppers for sweet and smokey notes or shortcut it with jarred roasted bell peppers.
• Salsa Verde: is essentially adding roasted tomatillos, garlic, jalapeno, onions to your guac for another flavor bomb.
• Cotija cheese:  is a Hispanic-style cheese and is wonderfully salty, hard, and crumbly. You will want to omit the salt in the recipe and add salt to taste if adding Cotija.
• Chorizo:  I suggest turkey chorizo as pork/beef chorizo is extremely greasy.  If adding chorizo, omit the jalapeno because chorizo is quite spicy.

Less traditional add-ins:

Sometimes we only think of adding Mexican ingredients to guacamole, but it is also delicious by mixing up the flavor profile. Consider these less conventional add-ins:

• Pesto:  mixes up the flavor profile with more Italian flair. If using pesto, omit the cilantro.
• Sun-dried Tomatoes:  adds robust tanginess.
• Cheese:  feta, goat cheese, blue cheese and Parmesan.  Just be aware that these strong cheeses will dramatically change the flavor profile.
• Nuts:  pepitas, pine nuts, toasted almonds, cashews, etc.
• Herbs:  swap the cilantro for chives, parsley, basil, etc.
• Avocado Hummus:  is amazing!  You simply mix guacamole and hummus together. You can use store-bought hummus or make our own.  

TIPS TO MAKE THE BEST HOMEMADE GUACAMOLE

Use ripe avocados

Set yourself up for success by starting with the best avocados with just the right amount of ripeness – I can’t stress this enough!  As previously discussed, (see above section), you want ripe avocados that yield slightly when gently squeezed and avoid avocados that are hard or overly soft.  If your avocados aren’t ripe enough, you will have hard, bitter guacamole.  If the avocados are too ripe, they will be mushy or brown and unusable.

Use room temperature avocados

Your avocados will likely be at room temperature unless they have been refrigerated to prevent over-ripening.  If your avocados have been refrigerated, leave them on the counter for at least an hour to bring to room temperature.  Temperature is important because cold avocados are harder to mash (just think mixing cold butter) and won’t become nearly as creamy.  

Use fresh ingredients

In additional to using the best avocados, use the best ingredients, which means fresh ingredients – no bottled lime juice. Use fresh lime juice, fresh garlic and fresh onions.  Garlic isn’t always added to authentic Mexican guacamole recipes, but I think it adds another dimension of superb flavor.

Remove harsh onion bite

Red onions add fabulous flavor but we don’t want knock-your-socks-off onion flavor. To mellow the overpowering bite of the onions, add the diced onions to a bowl of cold ice water for 10 minutes while you chop the rest of your ingredients.  After 10 minutes, rinse, drain and pat dry with paper towel.  If you want to skip this step or prefer a milder onion flavor, use chopped green onions instead.

Don’t over-mash

The best guacamole recipe is chunky guacamole or slightly chunky guacamole, you don’t want smooth, pureed guacamole.   To avoid over-mashing your avocados, DON’T chop them first, simply scoop the flesh directly out of the peel into the bowl.  Use an avocado masher, potato masher, pastry cutter or larger serving fork to mash the avocados.  Avoid mashing with regular dining forks as the tongs are spaced too closely together and will mash the avocados into thin pieces.

Finley chop add-ins

As opposed to the avocados that should be left somewhat chunky, the onion, cilantro and jalapeño should be finely diced so they’re evenly distributed, not overpowering or chunky.

Add enough lime and salt

These two elements are the key to perfect homemade guacamole.  Most guacamole recipes taste bland simply because they are lacking one or the other. I find, 1 tablespoon lime juice to every lime is the perfect ratio.  If your avocados are on the small side you may need a little less.  If you taste your guacamole, and it’s bland, it is easy to remedy!  Add salt or lime juice to taste and keep adding until it tastes just right. Also, try kicking up the heat if that’s your thing with additional jalapeno, or cayenne pepper or chipotle chile powder.

Serve at Room temperature

Guacamole tastes best serve at room temperature and not chilled.  When it’s room temperature, you taste the guacamole and not the chill.

Make full recipe

I know I said you can half the recipe, but I don’t advise it 😉.  This guacamole recipe is so tantalizing delicious it will vanish in minutes!

WHAT CAN I MAKE AHEAD?

Guacamole is best made fresh, but that doesn’t mean you can’t do most of the prep ahead of time.  Dice and soak your onions, dice your cilantro, garlic and jalapeno and store in an airtight container in your refrigerator.   You can also juice your lime and store in an airtight container in the refrigerator.

How long does guacamole last? How can you stop it from browning? 

Guacamole can keep well for several days if it’s stored properly. Proper storage is essential for vibrant, green leftovers because avocados begin to oxidize (react with the air and turn brown), as soon as they’re exposed to the environment.  Combing the guacamole with lime juice helps delay the oxidation, but proper storage is also essential.

To store guacamole:

• Transfer guacamole to an airtight container.
• Press the guacamole down firmly with a spatula to get rid of all air bubbles.
• Smooth the surface of the guacamole.
• Cover with a very thin layer of cold water or olive oil.  The water/oil forms a barrier with the air.
• Place a piece of plastic wrap directly on the surface of the water, pressing out any air bubbles so it’s covering the entire surface of the guacamole.
• Refrigerate for 5-7 days.  
• To serve, pour off the water, stir the guacamole and brighten with additional lime if needed.

You are likely familiar with the practice of pressing plastic wrap against the surface of guacamole which works pretty well, but not as well after day 2 or 3.  For extra vibrant leftover guacamole, water is the key. You might think, water, that’s weird?!  But the water creates a critical barrier against the oxygen so it can’t penetrate the surface of the guacamole and turn it brown.  And don’t worry about watery guacamole, the guac is so dense, it won’t absorb the water.  And bonus, refrigerated homemade guacamole tastes even better the next day as the flavors have time to build and meld.

Is it safe to eat guacamole after it turns brown?

Yes!  If you don’t follow the above method and your guacamole turns brown, it is still safe to eat.  The guacamole will start to turn darker green due to oxidation, (exposure to air), but this doesn’t mean it’s gone bad. Dark green/brown guacamole is still edible within 2-3 days of making although it might not be as appetizing. The dark color should only be on the top of the guacamole, so just give it a stir then it’s hardly noticeable.

Can you Freeze Guacamole?

You might be surprised to learn you can freeze homemade guacamole! This comes in super handy when avocados are on sale – buy avocados now, save $$ and enjoy guac now – and later.  The key to freezing your guacamole recipe successfully is to omit the tomatoes.  They will become watery and mushy once thawed which will make our guacamole an unpleasant texture.

HOW TO FREEZE GUACAMOLE

• Prepare the guacamole recipe according to directions except OMIT the tomatoes.
• Transfer guac to a gallon size freezer safe bag and spread into a flat, even layer.
• Press out as much air as possible before sealing (remember air is what makes guacamole turn brown).
• Label and freeze flat for up to three months.
• Pro Tip: You can also portion guacamole into smaller portions, such as sandwich-size freezer bags or even in ice trays for freezing smaller servings.

How To defrost:

Depending on your timetable, you have to options to defrost your homemade guacamole:

• 1.  Overnight defrost:  Place it in the fridge overnight so it can gently defrost.   
• 2.  Quick defrost:  Place the bag in a bowl of cold water in the sink, taking care the bag is submerged.   Replace the water every 20-30 minutes or so as it becomes lukewarm until guacamole is thawed out.
• Serve.  After you guacamole is defrosted, transfer it to a serving dish, stir in freshly chopped tomatoes, taste and season with additional lime juice and salt as needed; serve.

What to Serve with this Guacamole Recipe

Guacamole makes everything better!  It is stand-alone delicious as a vegan, gluten free dip or dollop it on any of your favorite Mexican dishes.  It can also be used as spread for sandwiches, wraps, etc.  Here are just few ways to serve homemade guacamole: 

SERVE GUACAMOLE AS A DIP:

Guacamole served with tortilla chips is the quintessential way to enjoy your favorite appetizer. But guacamole doesn’t just benefit chips, it’s also delicious with:

• carrots
• celery
• broccoli
• cauliflower
• cucumbers
• jicama
• snap peas
• pitas
• pretzels
• crackers

For a full party fiesta, add a few more dips:

• Queso fundido
• Black bean corn salsa 
• Best Bean Dip
• Chili Cheese Dip
• Avocado salsa 
• Queso Blanco
• Mango salsa
• Pineapple salsa

SERVE GUACAMOLE WITH MEXICAN DISHES:

Guacamole can (and should!) be added to pretty much any Mexican Dish! Here are a few of our favorites:

• Enchiladas. Dollop your favorite enchiladas with creamy guacamole.  It adds a depth of creamy tanginess to complement the robust enchiladas. Some of our favorite enchilada recipes are: red chicken enchiladas, ground beef enchiladas, creamy green chili chicken enchiladas, enchiladas verdes and honey lime chicken enchiladas.
• Burritos. Burritos and guacamole are a match made in heaven. Top Wet Burritos, California Burritos, Smothered Chicken Burritos or Ground Beef, Bean and Cheese Burritos with this guacamole recipe and drool.
• Tacos. Tacos always need to be married together with something creamy such as the dynamic duo of sour cream and guacamole. Some of our favorite taco recipes to serve with this easy guacamole recipe include Carne Asada Street Tacos, Easy Shredded Chicken Tacos, Ground Beef Tacos, Ground Turkey Tacos, Shrimp Tacos, Baja Fish Tacos, Blackened Fish Tacos and Tacos Al Pastor.
• Fajitas.  Like tacos, fajitas greatly benefit from creamy, tangy guacamole.  Dollop guacamole on chicken fajitas, steak fajitas, pork fajitas, and salmon fajitas.
• Nachos.  Pile your favorite chips with cheese, optional beef barbacoa, carnitas or Mexican chicken and of course top with plenty of guacamole, sour cream and salsa.
• Burrito Bowls. I live for burrito and taco bowls!  Fajita Burrito Bowls, Shrimp Burrito Bowls, Chicken Burrito Bowls, Barbacoa Taco Bowls , Mojo Salmon Bowls dolloped with creamy guacamole with the textural rice, juicy protein and crunchy lettuce just get me.
• Favorites! Of course, there are so many other Mexican dishes in addition to enchiladas, burritos and tacos. Serve this best guacamole recipe with all your favorites such taquitos, quesadillas tostadas, carne asada fries and more!

SERVE GUACAMOLE AS A SPREAD:

Skip the mayo and use guacamole instead.  Guacamole is a delicious, healthy alternative for anything you would traditionally slather with mayonnaise, mustard or mayonnaise. It pairs well with everything from burgers and bacon to turkey and toast.  Here are a few dishes that benefit from guacamole as a spread:

• sandwiches: chicken, turkey, ham, BLT, etc.
• burgers: BBQ bacon, cheeseburger, Hawaiian, Asian, Korean, etc.
• wraps: turkey, caprese, buffalo chicken, etc.
• toast: slather toast with guacamole and top with anything such as bacon, cucumbers, radishes, tomatoes, artichokes, sun-dried tomatoes, olives, basil, arugula, turkey, eggs, almonds, feta, corn salad, etc..
• paninis: caprese, turkey pesto, BLT, grilled veggie, spicy steak, BBQ chicken, buffalo chicken, Rueben, etc.
• grilled cheese:  add guacamole before the cheese and top with turkey tomatoes and or/sprouts

SERVE GUACAMOLE WITH YOUR FAVORITE BREAKFAST FOODS:

Guacamole is a fabulous, healthy, filling way to start your day. Dollop it on plain eggs, chorizo eggs, omelettes, frittata, quiche, chilaquiles, breakfast tacos, breakfast taquitos, breakfast enchiladas, huevos rancheros, migas etc.

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The BEST Guacamole

This homemade guacamole recipe is restaurant delicious sensational. It is lusciously creamy, tangy, salty and OBSESSIVE worthy! It is made with avocados, lime juice, cilantro, jalapenos, red onions, and juicy tomatoes - with plenty of ways to customize the recipe to make it YOUR best guacamole recipe. This homemade guacamole is a quick and easy all-time favorite appetizer or it instantly elevates all your Mexican favorites (tacos, burritos, fajitas, enchiladas) or can be used as a spread on wraps, sandwiches, burgers, etc. – the possibilities are as endless as the deliciousness! In this how to make guacamole guide, I've included how to choose the best avocados, how to ripen avocados, how to customize your homemade guacamole, ways to use guacamole, how store and how to freeze. You can keep reading or use the "jump to recipe" button to skip right to the guacamole recipe. Enjoy!

Servings: 12 servings

Total Time: 20 minutes mins

Prep Time: 20 minutes mins

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Ingredients

• 4 medium ripe avocados peeled and pitted
• 1 jalapeno seeded, deveined, diced (more or less to taste)
• 1/3 cup finely diced red onion soaked for 10 minutes, patted dry
• 2 garlic cloves minced
• 3-4 tablespoons fresh lime juice
• 3 tablespoons finely chopped cilantro measure chopped
• 3/4 teaspoon kosher salt or sea salt plus more to taste
• 1/2 teaspoon ground cumin
• 1 Roma tomato seeded, chopped
• Pepper to taste

Instructions

• Mash avocados in a medium bowl to desired consistency. Fold in all remaining ingredients. Taste and add additional lime juice or salt to taste. Serve immediately.
• TO STORE: cover guacamole with plastic wrap, pressing the plastic so it is touching the top of the guacamole to prevent browning; refrigerate until ready to serve. Bring to room temperature before serving. For longer storage, cover the top of the guac with a thin layer of water before pressing the plastic wrap on top – pour off water before serving. The guacamole is so dense it won’t absorb the water.

Notes

TIPS & TRICKS

• Use ripe avocados: Set yourself up for success by starting with the best avocados with just the right amount of ripeness – I can’t stress this enough!  As previously discussed, (see section in post), you want ripe avocados that yield slightly when gently squeezed and avoid avocados that are hard or overly soft.  If your avocados aren’t ripe enough, you will have hard, bitter guacamole.  If the avocados are too ripe, they will be mushy or brown and unusable.
• Use room temperature avocados: Your avocados will likely be at room temperature unless they have been refrigerated to prevent over-ripening.  If your avocados have been refrigerated, leave them on the counter for at least an hour to bring to room temperature.  Temperature is important because cold avocados are harder to mash (just think mixing cold butter) and won’t become nearly as creamy.  
• Use fresh ingredients: In additional to using the best avocados, use the best ingredients, which means fresh ingredients – no bottled lime juice. Use fresh lime juice, fresh garlic and fresh onions.  Garlic isn’t always added to authentic Mexican guacamole recipes, but I think it adds another dimension of superb flavor.
• Remove harsh onion bite: Red onions add fabulous flavor but we don’t want knock-your-socks-off onion flavor. To mellow the overpowering bite of the onions, add the diced onions to a bowl of cold ice water for 10 minutes while you chop the rest of your ingredients.  After 10 minutes, rinse, drain and pat dry with paper towel.  If you want to skip this step or prefer a milder onion flavor, use chopped green onions instead.
• Don’t over-mash: The best guacamole recipe is chunky guacamole or slightly chunky guacamole, you don’t want smooth, pureed guacamole.   To avoid over-mashing your avocados, DON’T chop them first, simply scoop the flesh directly out of the peel into the bowl.  Use an avocado masher, potato masher, pastry cutter or larger serving fork to mash the avocados.  Avoid mashing with regular dining forks as the tongs are spaced too closely together and will mash the avocados into thin pieces.
• Finley chop add-ins: As opposed to the avocados that should be left somewhat chunky, the onion, cilantro and jalapeño should be finely diced so they're evenly distributed, not overpowering or chunky.
• Add enough lime and salt: These two elements are the key to perfect homemade guacamole.  Most guacamole recipes taste bland simply because they are lacking one or the other. I find, 1 tablespoon lime juice to every lime is the perfect ratio.  If your avocados are on the small side you may need a little less.  If you taste your guacamole, and it’s bland, it is easy to remedy!  Add salt or lime juice to taste and keep adding until it tastes just right. Also, try kicking up the heat if that’s your thing with additional jalapeno, or cayenne pepper or chipotle chile powder.
• Serve at Room temperature: Guacamole tastes best serve at room temperature and not chilled.  When it’s room temperature, you taste the guacamole and not the chill.

PREP AHEAD

Guacamole is best made fresh, but that doesn’t mean you can’t do most of the prep ahead of time.  Dice and soak your onions, dice your cilantro, garlic and jalapeno and store in an airtight container in your refrigerator.   You can also juice your lime and store in an airtight container in the refrigerator.

HOW TO FREEZE GUACAMOLE

• Prepare the guacamole recipe according to directions except OMIT the tomatoes.
• Transfer guac to a gallon size freezer safe bag and spread into a flat, even layer.
• Press out as much air as possible before sealing (remember air is what makes guacamole turn brown).
• Label and freeze flat for up to three months.
• Pro Tip: You can also portion guacamole into smaller portions, such as sandwich-size freezer bags or even in ice trays for freezing smaller servings.

How To defrost:

Depending on your timetable, you have to options to defrost your homemade guacamole:

• 1.  Overnight defrost:  Place it in the fridge overnight so it can gently defrost.   
• 2.  Quick defrost:  Place the bag in a bowl of cold water in the sink, taking care the bag is submerged.   Replace the water every 20-30 minutes or so as it becomes lukewarm until guacamole is thawed out.
• Serve.  After you guacamole is defrosted, transfer it to a serving dish, stir in freshly chopped tomatoes, taste and season with additional lime juice and salt as needed; serve.

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