Making your own guacamole is super easy and it is easily customizable.
Homemade guacamole is a balance of just a few ingredients that all come together in perfect proportion to create a fresh and delicious dip or accompaniment to other foods.
Two important things to always remember when making guacamole are to use the freshest ingredients you can and less is more!
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What I mean by less is more is to keep the ingredients simple and don't add a ton of spices or mayonnaise to the guacamole.
While adding mayonnaise to guacamole may be a debated topic, I am firmly in the camp of do not add it! Why? Because it isn't necessary and muddies the flavors of the other ingredients.
I used to make guacamole all the time with mayo because that is how I thought it was made. The day I ordered fresh guacamole made tableside at a Mexican restaurant was the day my life changed forever. So, if you are adding mayo to guacamole, please try it without at least once!
Suggested Kitchen Tools for Guacamole
- Mixing bowl that can hold 4-6 cups
- Fork & Spoon
- Serrated knife for cutting avocado
- (affiliate link)Citrus Press for juicing lime
- Sharp Knife for chopping and dicing
- Cutting Board
Ingredients & Substitutions
The only ingredient in homemade guacamole that can't be substituted is the avocado because, without it, it's not guacamole. Other than that, you can add, omit, or change whatever you like.
Avocado
The avocados are the star of the show and it's important that they be ripe, but not over ripe where they start to get brown spots.
There are various kinds of avocados available and it doesn't really matter which variety you choose as long as they are ripe. I usually find Haas avocados are available almost year-round at my local grocery store.
When picking out an avocado, look for darker-skinned ones. The bright green ones are usually not ripe. More important than color is the feel of the avocado.
There should be a slight give on the outside when pressed gently and this is the best indicator of a ripe avocado.
If you can only find green ones, no worries if you plan ahead. The avocados will ripen on their own when left at room temp. It usually takes 4-7 days for them to hit their peak ripeness. So, if you know you want to serve homemade guacamole for an upcoming event, start looking for the avocados a week ahead of time and grab the green ones that feel firm and heavy.
I also recommend, when buying ripe avocados, that you use them within a few days and buy a few extra because you never really know what is going on inside until you open them up.
Tomatoes
Tomatoes are completely optional, but if you do want to use them you will want to get Roma tomatoes. The Roma tomato is a variety that has firm flesh and isn't as juicy as some other kinds of tomatoes. This is great in guacamole because it reduces the chances of your dip becoming runny as it sits.
If you can't find Roma tomatoes, you can substitute with any ripe diced tomato, but I recommend dicing the tomatoes and allowing them to drain in a colander for a few hours before adding them to your guacamole.
You can also use canned diced tomatoes; just drain them well. Sometimes when I'm in a pinch and don't have fresh tomatoes I will drain a can of fire-roasted tomatoes to add to my guacamole and it's delicious!
Another common substitution is to use pico de gallo or even a chunky salsa in place of tomatoes and onions. If your salsa is liquidy, drain the liquid first.
Onions
I always use red onions in my guacamole, but any onion is fine to use. You can also omit the onion. You can even use green onions if you want a milder flavor.
Making guacamole is a matter of personal taste, so use your favorite variety of onion or skip them if you don't like them at all.
Seasonings & Spice
Cilantro
Personally, I think cilantro is a must in a good guacamole. I recommend only using the leaves for the dip, but don't throw the stems away! The stems have the same flavor and are great to add to simmering meat for tacos and all kinds of things.
How much or how little you use is completely up to you, but start out with just a few tablespoons and then add more to taste. If you dump in a whole bunch of cilantro the balance can be off and you will end up with a weird texture. You don't want your guacamole to be a bowl of leaves with avocado mixed in!
You can also omit the cilantro if you don't like it. There isn't a substitute for the flavor, but you can add in some fresh parsley for the look and texture.
Salt & Lime
Salt is a key ingredient in making guacamole and if you leave it out, your dip will be flat in flavor. Salt is a magical spice because it lifts the flavors of all the other ingredients and rounds everything out.
I recommend starting out with ¼-½ teaspoon of sea or kosher salt and then salt to taste after all the ingredients are added. Make sure to taste the guacamole on a chip if you are serving it with chips because the chip will add salt and you want the chip and guacamole to be balanced together.
Lime juice is another key ingredient and the acid is important to balance out the fat of the avocado. I usually use one lime, juiced, which is about 2 Tablespoons of lime juice.
You can substitute the lime with lemon juice, but I think orange juice would be even better. Grapefruit juice is another option.
Jalapeno
The jalapeno is completely optional and only use it if you like a little spice. I don't add in the seeds or the pith which carry most of the heat, but if you like it hot and spicy, throw some in!
If you want the texture of jalapeno without the heat, use a green bell pepper instead.
Extras
Hot Sauce
I like to add a splash of Cholula to my homemade guacamole, but you can add your favorite hot sauce or skip it.
Smoked Paprika
I tend not to add any spices except for salt, but if you want your guacamole to have a smoky taste try adding in a teaspoon of smoked paprika.
You could also add in chipotle powder, but start out with just a pinch and add more to taste because it can get spicy pretty quickly!
How to Make Homemade Guacamole
Most of making guacamole is in the prep of the ingredients. You want to dice and chop your ingredients into bite-size pieces and have them all about the same size for the best outcome.
Avocado Prep
You only want to cut and dice the avocados you are going to use. 2 medium size avocados along with the other ingredients will yield about 2 cups of guacamole which, in my experience, is enough for 6 people as long as other appetizers are served or it is served with dinner.
Use a serrated knife to cut along the outside of the avocado down to the pit. I cut them from stem to end. They have a pit in the middle and this makes it easy to remove.
Once the avocado is cut from the outer shell to the pit, twist and pull it apart.
Grab a spoon or knife and pop the pit out. Then go along the edge of the skin with a spoon and remove the avocado. You can also take a knife and dice the avocado in the skin by making a grid pattern and then scooping or popping out the avocado.
I tend to scoop out the avocado and place it on the cutting board to dice it.
Dice the avocado up into ½" pieces and place in a medium to large mixing bowl. You want a bowl that holds at least 4 cups so you have room to mix everything together easily.
Build the Gaucamole
My approach to making homemade guacamole is not a dump-it-all-in-and-mix-it-up approach, but more of a building approach where you add some ingredients, taste for flavor and texture, add more ingredients and taste again.
This way you control how much of each ingredient goes into your guacamole so the outcome is perfect for you. All amounts are guidelines only. If you want more tomatoes or more onions, add them in!
Squeeze in the juice from half of the lime and reserve the second half for later. I love using my Citrus Press which you can find here: (affiliate link)Citrus Press by Pampered Chef I do this first to prevent the avocado from browning.
Add in about 1-2 Tablespoons of diced jalapeño and I recommend tasting a piece of it first so you can judge how spicy it is before you add it in.
Then add all but 1-2 Tablespoons of the diced tomato and diced onion. Reserve the rest for garnish.
Add about ¼ teaspoon of fine-grind sea salt or kosher salt and gently toss the ingredients around with a fork. If you want the avocado smoother, press down with the fork and it will become creamy.
Personally, I like to keep half of the avocado in chunks and half smooth.
Taste for seasonings and add a little more salt if needed. Try to taste the guacamole with a tortilla chip, if that is how you are serving it, so you can balance the salt in the chip with the salt in the guacamole for the perfect bite!
Once the base is tasting delicious, you can add in the chopped cilantro leaves, some hot sauce, extra lime juice, or anything else you like.
Add all of these to taste. I don't recommend going overboard with the cilantro, start with 2-3 Tablespoons and then see how it is. Too much cilantro can leave the guacamole with a grassy texture.
I always add in the juice from the second half of the lime, but you may find that you don't need it.
Garnish & Serve
Transfer the guacamole to a serving bowl and garnish with the remaining onion, cilantro, tomatoes, and sliced jalapeños if desired.
Serve & Enjoy!
Storage Instructions
How to Store Leftover Guacamole
Refrigeration
Store leftover guacamole in the refrigerator in an airtight container for 2-3 days.
Quick Tip: Prevent Browning
If you are making your guacamole ahead of time, squeeze lime juice over the top and then cover it with plastic wrap, pushing down the plastic wrap so it touches the guacamole. Refrigerate for 1-2 days. Stir well before serving.
Freezer
I do not recommend freezing prepared guacamole, but you can freeze the diced avocado.
The other ingredients in the guacamole tend to change in texture and get runny when thawed which will affect the texture and taste of your guacamole.
Frequently Asked Questions
Gently press the outside and it should give just a little. If it is hard, it isn't ripe. If it is too soft, it is overripe.
Absolutely! You can make as much or as little guacamole as you like by increasing or decreasing all of the ingredients.
Guacamole will only stay fresh for about 2 days in the fridge so I don't recommend making more than you need.
What to serve with Homemade Guacamole
Fresh tortilla strips are first to come to mind when I think about what to serve with freshly made guacamole, but that's just a way to scoop up the delicious dip!
Here are some exciting and easy recipes that you make to complete your Mexican Fiesta dinner!
Homemade Guacamole Recipe
Ingredients
- 2 ripe avocados
- 1 jalapeño pepper optional, see recipe directions for prep
- 2 Roma tomatoes diced ¼-½", which is about 1 cup
- ½ medium red onion about ½ cup for guacamole and a little for garnish
- 1 lime juiced- about 2 Tablespoon lime juice
- ¼-½ teaspoon fine grind sea salt
- ¼ cup chopped cilantro about 3 Tablespoon for guacamole and the rest for garnish.
- 1-2 teaspoons cholula or your favorite hot sauce optional
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Instructions
- Cut open the avocado from stem to end going through the avocado flesh to the pit. Twist and separate the halves. Remove the seed and scoop the avocado out and onto a cutting board. Dice the avocado into ½" pieces and place in a medium size mixing bowl.2 ripe avocados
- Thinly slice the pointed end of the jalapeño pepper (less seeds) until you have enough for garnish. Cut the jalapeño in half lengthwise and remove the seeds (leave them in for more heat/spice). Dice the remaining pepper into ¼" dice. Add 1-2 Tablespoons of the diced jalapeño pepper to the bowl of avocado and reserve the rest to add later if needed. Reserve the slices for garnish.1 jalapeño pepper
- Chop the Roma tomatoes into ¼-½" dice and add to the bowl, reserve 1-2 Tablespoons for garnish. Dice the onion into ¼'½" dice and all but 1-2 Tablespoons to the bowl. Reserve the remaining onions for garnish.2 Roma tomatoes, ½ medium red onion
- Juice half of the lime (about 1 Tablespoon) into the bowl. Keep the other half to add later if needed. Add ¼ teaspoon of fine grind sea salt or kosher salt and gently mix with a fork. If you want the avocado smoother, press down with the fork.1 lime, ¼-½ teaspoon fine grind sea salt
- Taste for seasonings and add more salt if needed. Taste on a tortilla chip if that is how you are serving it to make sure you don't over salt.
- Chop the cilantro and add about 3 Tablespoons to the bowl and reserve a few leaves (whole or chopped) for garnish.¼ cup chopped cilantro
- Mix together and taste again. Add hot sauce, lime juice or more jalapeno if needed.1-2 teaspoons cholula or your favorite hot sauce
- Mix and transfer to a serving bowl. See recipe notes if you aren't serving it right away. Garnish with onions, sliced jalapenos, chopped tomatoes, and cilantro. Serve & Enjoy!
Notes
Nutrition
About the Recipe Author, Louise Long
Louise is a full-time recipe creator and food blogger @ The Salted Pepper. She has over 30 years of experience with cooking and recipe development. She owned a restaurant for several years and was a full-time RN until retiring to blog full-time.
She published her first cookbook in the Fall of 2018 and is very interested in writing several more.
Louise is also the creator of an online Ninja Foodi Pressure Cooking Course with over 100 instructional step-by-step videos. People absolutely rave about the course and all the value they have received from it.
Louise has several very active Facebook groups that help people with the basics of cooking and learning more about the appliances they love.
Ninja Foodi Pressure Cooker & Air Crisper 101
Ninja Woodfire Outdoor Grill & Smoker
Louise is also a YouTube creator and you can find most of her recipes in video format on The Salted Pepper YouTube channel.
She is very responsive to messages and eager to help in any way she can. Get more Information about Louise & contact information
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