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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.
Picking Avocados
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
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
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
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
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.
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.
Serve the guacamole right away freshly made. Serve with your favorite tortilla chips or garnished on your favorite Mexican dishes.
Storing Guacamole
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.
Dishes to use homemade guacamole with:
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Homemade Guacamole
Ingredients
- 5 avocados (cut in half, seeds removed, and flesh scooped out (see avocado notes))
- 1 roma tomato (diced (1/3 cup))
- 1/2 red onion (peeled, chopped (1/4 cup))
- 3 cloves garlic (minced (1 tbsp))
- 1 jalapeño (seeded and minced (about 1 tbsp))
- 1 lime (juiced (2 tbsp))
- 1/4 cup fresh cilantro (roughly chopped)
- 1 teaspoon ground cumin
- 1/2 teaspoon dark chili powder
- 1/2 teaspoon smoked paprika
- 3/4 teaspoon Kosher salt
- 1/2 teaspoon fresh ground black pepper
Equipment
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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.
