This is hands down the BEST guacamole recipe on the internet and it only requires 5 ingredients and 10 minutes of your time!
Is there really anything better than eating guacamole with tortilla chips? Oh, wait, eating it with one of our homemade frozen margaritas! In 2015, Linley and I went on an avocado tour in Uruapan, Mexico and learned how to make guacamole from the experts!
There is only one little thing that I add to my guac recipe that many of Mexicans in Uruapan don’t use. Any guesses? GARLIC.
I was surprised too…mostly because I add garlic to everything. Nonetheless, this really is the best guacamole recipe and I can’t wait for you to make it!
Before making a big batch of delicious guacamole, you have to safely cut into the avocados to cut out the meat. Here is how we cut our avocados!
- Cut the avocado in half lengthwise.
- Twist the avocado a part so that one half has the avocado pit and the other is empty.
- Place a towel in your hand and then hold the half of the avocado with the pit in the middle.
- Use a knife and carefully (but firmly) press the knife into the pit of the avocado. Twist the pit and pull.
- The avocado pit should easily come out of the avocado half.
- Discard the avocado pit and use the pitted avocado for guacamole.
- Avocado: ripe avocados are key to amazing guacamole! Give your avocados a little squeeze, they should be slightly soft, but not too mushy.
- Cilantro: To love or to hate cilantro? Cilantro is a key flavor in homemade guacamole. Make sure to use freshly chopped cilantro as dried cilantro just isn’t the same.
- Garlic: our signature guacamole recipe is made with 3 cloves of garlic. Feel free to use around a tablespoon of pre-minced garlic if you have that instead.
- Red onion: I LOVE raw onion and this recipe calls for just a little bit of minced red onion. It goes a long way!
- Lime Juice: A little bit of fresh citric acid is really going to make your guacamole shine.
- Sea salt: getting the salt just right in guacamole is very important. If it’s under-salted, you won’t be able to taste all of the fresh flavors as well and if it’s over-salted, well, no one wants to eat it!
I’ve mentioned that using ripe avocados for homemade guacamole is extremely important. Sometimes, doing the squeeze test just doesn’t cut it.
Simply pull the avocado stem off of the bottom of the avocado and if it removes easily, you know it’s ripe! The avocado should be slightly soft to squeeze and will likely be darker in color, too!
How to Make Guacamole
Once all of your ingredients are set out and ready to go all you need is a large bowl and you are ready to make homemade guacamole!
Mix Guacamole Ingredients Together
Make sure to give your guacamole a taste test because this is where you’ll add more lime juice and/or salt.
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Spicy: Add minced jalapeño or even a serrano pepper to give your guacamole some kick. We recommend starting slow with a 1/2 medium jalapeño and then adding more from there.
Mango Guacamole: jazz up your savory guacamole with something sweet! Add about 1/2 cup of diced fresh mango to your guacamole for a tropical flare.
Chunky Guacamole: if you’re a lover of all things chunky, try adding some diced tomato to your guacamole and keeping the avocados a bit lumpier for a chunky-style guacamole.
What do I serve with guacamole?
You can serve this guacamole all by itself with tortilla chips or you can serve it with a meal! Whatever you do, enjoy this homemade guacamole with a Fit Foodie Margarita, Grapefruit Margarita, or this Blood Orange Margarita!
Here are a few recipes that you could pair with this guacamole!
How do you store guacamole?
Place guacamole in a glass bowl. Then, squeeze on some lime juice to prevent it from turning brown. Wrap bowl with a piece of plastic wrap, removing as much air between the plastic wrap and the guacamole. Store in the refrigerator.
How long does homemade guacamole last?
Homemade guacamole will last up to 3 days in the refrigerator if stored properly in an air tight container.
How to you keep guacamole from turning brown?
To keep guacamole from turning brown, we suggest squeezing on more lime juice. Typically the oxygen is what turns the guacamole brown, so you can also remove as much air by wrapping it with a piece of plastic wrap.
What onions are best for guacamole?
The most common types of onions used in guacamole are yellow onion and purple onion.
- 3 large avocados, ripe
- 3 cloves garlic, smashed and minced (~1.5 tablespoons)
- 1/3 medium red onion, finely diced
- 1 medium lime, juice (or more, to taste)
- 1/4 teaspoon sea salt (or more, to taste)
- 2 tablespoons cilantro, freshly chopped
- optional: 1/2 large jalapeno, finely diced
- First, remove the pits from your avocados and then scoop out the flesh and transfer it into a medium-size bowl. Use a fork to mash avocado flesh until smooth. Alternatively, you can leave some chunks, if you prefer a more chunky guacamole.
- Next, add in minced garlic, finely diced onion, lime juice, sea salt, and cilantro, and mix until combined.
- Give guacamole a taste test and adjust the salt and lime juice depending on what it needs.
- Serve with your favorite tortilla chips.
- Storage: We recommend eating guacamole immediately after you make it. However, if you have leftovers, place guacamole into a medium bowl and squeeze on some lime juice. Then, cover it with a piece of plastic wrap and remove as much air as possible. Store in the fridge for 2-3 days.
- Nutrition information does not include chips.
Serving Size: 1/4
Author: Category: AppetizerMethod: No BakeCuisine: Mexican
Keywords: homemade guacamole, guacamole recipe