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    Home » Vegetarian » Homemade Guacamole

    Homemade Guacamole

    January 26, 2021

    1069 shares
    Jump to Recipe Print Recipe

    This easy homemade guacamole recipe utilizes all fresh ingredients and mixed with delicious spices to make the most flavorful guacamole. This guacamole recipe makes the perfect snack dip, accompaniment to your Mexican dishes, or center of your game day party spread.

    guacamole in a stone dish surrounded by chips

    Picking Avocados

    avocados cut open on cutting board

    Picking avocados may be the most stressful selection at the grocery store. You want to use both color and feel when picking avocados. If you aren’t eating them right away, green un-ripe avocados are hard to the touch and will soften in a few days. If you want ready to eat avocados, you want them to be darker in color, but still firm/soft. If they are mushy, they are already overripe.

    Cutting Avocados

    avocado pit on a knife

    Using a sharp chef’s knife, carefully cut the avocado in half by cutting around the pit lengthways. Twist and open the avocado halves exposing the pit. Using the knife remove the seed, it should easy pop out by hitting the knife into the seed and twisting it out. Do not use your hand to remove the seed off the knife, I tap it on the cutting board till it releases.

    Mashing Avocado

    mashing avocado in a molcajete

    I use a molcajete to make my guac, but you can make it in a bowl and use several things to mash the avocados: a whisk, fork, potato masher, bladed dough cutter, etc. I prefer my guac chunky, but you can mash to your preference.

    Guacamole Spices

    spices in guacamole

    The spices are what pump up the flavor in guacamole. For my homemade guacamole I use: dark chili powder, smoked paprika, ground cumin, kosher salt, and freshly ground black pepper.

    Guacamole Additions

    garlic, jalapeno, onion, tomato, in guacamole

    Next, add in the rest of the ingredients: diced tomatoes, red onion, garlic, jalapeño, and cilantro. If you do not like your guacamole spicy, you can omit the jalapeño or remove the seeds for a more mild spice.

    close up of homemade guacamole in a molcajete

    One last favorite ingredient: lime! The lime juice adds such a nice touch of acid to the guacamole and can be adjusted to taste. Mix all the ingredients together, taste, and adjust seasoning if necessary.

    guacamole in a molcajete surrounded by chips

    Serve the guacamole right away freshly made. Serve with your favorite tortilla chips or garnished on your favorite Mexican dishes.

    Storing Guacamole

    guacamole in tupperware

    Guacamole is best served right away fresh, because oxygen is not avocados friend. If you have leftover guacamole here is how to store it, so it lasts two days in the fridge. Put your guacamole into a Tupperware container and smooth it down so there are no air pockets. Using plastic wrap, push it into the guac so no air spaces exist. You can also cover in a thin layer of lime juice or even water. Cover with Tupperware lid and refrigerate.

    chip being dipped into guacmole

    Dishes to use homemade guacamole with:

    • Carne Asada Tacos
    guacamole in a molcajete surrounded by chips

    For the web story version of this recipe, click here!

    Made this recipe and loved it? Leave a star rating below!

    close up of homemade guacamole in a molcajete

    Homemade Guacamole

    This easy homemade guacamole recipe utilizes all fresh ingredients and mixed with delicious spices to make the most flavorful guacamole. This guacamole recipe makes the perfect snack dip, accompaniment to your Mexican dishes, or center of your game day party spread.
    4.50 from 2 votes
    Print Pin Rate
    Course: Appetizer
    Cuisine: Mexican
    Keyword: appetizer, avocado, dip, guacamole, Mexican
    Prep Time: 20 minutes
    Total Time: 20 minutes
    Servings: 4 -6 servings
    Calories: 424kcal
    Author: Stephanie

    Equipment

    • Vasconia 4-Cup Granite Molcajete Mortar and Pestle
    • Pastry Cutter 
    • Wüsthof Classic Chef’s Knife
    • Citrus Juicer
    Prevent your screen from going dark

    Ingredients

    • 5 avocados cut in half, seeds removed, and flesh scooped out (see avocado notes)
    • 1 roma tomato diced (⅓ cup)
    • ½ red onion peeled, chopped (¼ cup)
    • 3 cloves garlic minced (1 tbsp)
    • 1 jalapeño seeded and minced (about 1 tbsp)
    • 1 lime juiced (2 tbsp)
    • ¼ cup fresh cilantro roughly chopped
    • 1 teaspoon ground cumin
    • ½ teaspoon dark chili powder
    • ½ teaspoon smoked paprika
    • ¾ teaspoon Kosher salt
    • ½ teaspoon fresh ground black pepper

    Instructions

    • In a molcajete or large bowl, add the avocado halves. Using a pestle or mashing tool (a whisk, fork, potato masher, bladed dough cutter, etc.), mash avocado to preferred consistency (I prefer mine chunky).
    • Add in the spices: dark chili powder, ground cumin, smoked paprika, kosher salt, ground black peppper. Next add the diced tomatoes, red onion, garlic, jalapeño, cilantro, and lime juice. Mix until all ingredients are fully combined. Taste and adjust seasoning/lime juice if needed. Serve immediately fresh.
    • To store: Put your guacamole into a Tupperware container and smooth it down so there are no air pockets. Using plastic wrap, push it into the guac so no air spaces exist. You can also cover in a thin layer of lime juice or even water. Cover with Tupperware lid and refrigerate for up to 2 days.

    Notes

    Avocados

    • Choosing avocados: If you aren’t eating them right away, green un-ripe avocados are hard to the touch and will soften in a few days. If you want ready to eat avocados, you want them to be darker in color, but still firm/soft. If they are mushy, they are already overripe.
    • Cutting avocados: Using a sharp chef’s knife, carefully cut the avocado in half by cutting around the pit lengthways. Twist and open the avocado halves exposing the pit. Using the knife remove the seed, it should easy pop out by hitting the knife into the seed and twisting it out. Do not use your hand to remove the seed off the knife, I tap it on the cutting board till it releases. Scoop out with a spoon.

    Nutrition

    Calories: 424kcal | Carbohydrates: 27g | Protein: 6g | Fat: 37g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 25g | Sodium: 461mg | Potassium: 1338mg | Fiber: 18g | Sugar: 3g | Vitamin A: 815IU | Vitamin C: 38mg | Calcium: 53mg | Iron: 2mg
    Made this recipe?Mention @GirlWithTheIronCast or tag #girlwiththeironcast!
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    1069 shares

    Originally Published: January 26, 2021 Post Updated: November 16, 2022 Filed Under: Appetizer, Dairy Free, Gluten-Free, Mexican, Quick Meals, Recipes, Side Dishes, Summer, Tacos, Vegetarian Tagged With: Avocado, Cilantro, garlic, Lime, Onions, Tomatoes

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    Reader Interactions

    Comments

    1. Angela

      August 02, 2021 at 8:43 pm

      The best guacamole I’ve ever had and made! Thank you for the recipe.

      Reply
      • Stephanie

        August 02, 2021 at 10:33 pm

        I’m so glad you loved it Angela!

        Reply
    2. Angela

      July 06, 2020 at 12:09 am

      Just discovered this delicious recipe. Do you By chance have a source for the guacamole bowl?

      Reply
      • Stephanie

        July 06, 2020 at 7:22 am

        Thanks Angela! I actually found this one at Costco many years ago, I have not seen it recently though.

        Reply
    3. Jessica

      June 30, 2019 at 11:58 am

      5 stars
      The BEST guac I’ve ever made!

      Reply
      • Stephanie

        June 30, 2019 at 9:04 pm

        Thanks Jess! I’m so happy you enjoyed it!

        Reply
    4. Karly

      May 01, 2019 at 11:44 am

      Guacamole is my favorite! Greats tips on keeping it from browning, Thanks for sharing.

      Reply
      • Stephanie

        May 02, 2019 at 9:57 am

        Thank you so much Karly! I love making guac, so I try to make it last as long as possible!

        Reply

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