Classic Homemade Guacamole
This classic homemade guacamole strikes the perfect balance between chunky and creamy, made with perfectly ripe avocados, fresh lime juice, cilantro, jalapeño, and simple aromatics. Ready in just 10 minutes with no special equipment required, it delivers vibrant, fresh flavor that's miles better than anything store-bought — and it's naturally vegan, gluten-free, and dairy-free without even trying.
Equipment
- Large mixing bowl - At least 2-quart capacity
- Fork or potato masher - For mashing avocados to desired consistency
- Sharp knife
- Cutting board
- Citrus juicer - (optional) Helps extract maximum juice from limes
- Measuring cups and spoons
- OXO Good Grips Avocado Slicer - (optional) Splits, pits, and slices avocados safely
- Guacamole bowl with lid - (optional) Airtight lid useful for storage
Ingredients
- 4 ripe avocados - about 2 pounds or 900g total, medium-sized
- 1 lime - medium, juiced — approximately 2 tablespoons or 30ml
- 1/2 cup red onion - 80g, finely diced
- 1/4 cup fresh cilantro - 4g, chopped
- 1 jalapeño pepper - medium, seeded and finely diced — about 2 tablespoons or 20g
- 2 Roma tomatoes - medium, seeded and diced — about 1 cup or 180g
- 2 garlic cloves - minced — about 1 teaspoon or 3g
- 1 tsp sea salt - 6g, plus more to taste
- 1/2 tsp ground cumin - 1g
- 1/4 tsp black pepper - 0.5g
Instructions
- Halve each avocado lengthwise, remove the pit, and scoop the flesh into a large mixing bowl, discarding any dark or stringy bits.
- Use a fork or potato masher to mash the avocados to your preferred consistency — about 75% smooth with small chunks for a classic texture, or mostly smooth for a creamier result.
- Squeeze lime juice directly over the mashed avocado and fold it in immediately to prevent browning and add brightness.
- Fold in the diced red onion, minced garlic, and jalapeño, distributing them evenly throughout the mixture.
- Gently fold in the seeded diced tomatoes and chopped cilantro, being careful not to over-mix and crush the tomato pieces.
- Add salt, cumin, and black pepper; fold through thoroughly, then taste and adjust seasoning, lime juice, or jalapeño to your preference.
- Transfer to a serving bowl and serve immediately with tortilla chips, tacos, or as a topping — or let rest 10–15 minutes for flavors to meld.
Notes
- Choose avocados that yield slightly to gentle pressure at the stem end with dark green to nearly black skin — if the stem pops off easily and shows green underneath, they're perfectly ripe.
- Add lime juice immediately after mashing to slow oxidation and prevent browning.
- Always seed and remove the inner membranes from jalapeños before dicing to control heat; substitute poblano pepper for a milder version.
- Remove seeds and gel from tomatoes before dicing to prevent the guacamole from becoming watery.
- For make-ahead storage, press plastic wrap directly against the surface of the guacamole to minimize air exposure; it keeps for up to 2 days refrigerated.
- A thin layer of water poured over the top before sealing can further slow browning — just pour it off before serving.
- Bring refrigerated guacamole to room temperature for 15–20 minutes before serving; cold guacamole has muted flavors.
- For a tropical twist, fold in 1/2 cup diced mango or pineapple. For smoky depth, stir in 1–2 teaspoons minced chipotle in adobo sauce.
- Do not freeze guacamole — the texture becomes watery and separated upon thawing.
- Stir in a fresh squeeze of lime juice before serving if the guacamole has been stored overnight to brighten the flavors.
Nutrition
Serving: 1ServingCalories: 160kcalCarbohydrates: 9gProtein: 2gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gSodium: 200mgPotassium: 485mgFiber: 7gSugar: 1gVitamin A: 4IUVitamin C: 15mgCalcium: 2mgIron: 4mg
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