Fresh, flavorful, and made with simple ingredients—this homemade guacamole is a family favorite, rooted in tradition and perfect for sharing. Ready in just 10 minutes!
Love a good dip lineup? Pair this guac with my cast-iron roasted salsa, mango avocado salsa, ultimate cowboy caviar recipe, or vegan 7-layer dip for a crowd-pleasing spread.
Guacamole has been a cherished part of our family gatherings for years—from Taco Tuesdays to a full Mexican spread with homemade tortilla chips, refried black beans, and Mexican red rice (arroz rojo).
This simple guacamole recipe is my go-to—it’s fresh, quick, and a guaranteed crowd-pleaser. Whether you’re pairing it with refried pinto beans, healthy nacho bowls, bean and rice burritos, or vegan bean taquitos, it’s a delicious dip, side, or topping! Serve it alongside my simple pico de gallo for the perfect Mexican appetizer combo!
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Why This Easy Guacamole Recipe Works
- Hass avocado’s fat content gives guacamole its signature creamy texture. A gentle squeeze helps find that sweet spot — just soft enough to mash but not mushy.
- Beyond its bright flavor, lime juice slows browning, letting you enjoy guacamole that looks as good as it tastes.
- A touch of sea salt balances the richness of the avocado and brings the lime, onion, and tomato together beautifully.
- Mashing by hand gives you the freedom to create restaurant-worthy guacamole that’s chunky, smooth, or somewhere in between — because everyone has their own favorite.
- Roma tomatoes, with their firm texture and mild acidity, bring just the right balance of freshness without making the guacamole watery.
If you're looking for more recipe inspiration, be sure to check out my vegan Mexican meal prep meals. And if it's summer holiday ideas, don't miss my collection of healthy Labor Day holiday recipes.
In a pinch substitutions
- Lime juice: If you’re out of lime juice, substitute with fresh lemon juice for a similar tangy flavor. It won’t have the same distinctive lime taste, but it works well in guacamole.
- Red onion: Swap with finely diced shallots or white onion.
- Roma tomatoes: Cherry tomatoes or grape tomatoes are great substitutes. Just be sure to seed them to avoid excess liquid.
- Cilantro: If you don’t have cilantro, parsley or green onions add a fresh note. For those who dislike cilantro, simply leave it out — it’s optional.
- Jalapeño peppers: Serrano peppers make a great alternative, though they’re slightly spicier. For a milder heat, try a poblano pepper or even a pinch of red pepper flakes or a dash of hot sauce.
In the kitchen tips
- Ripe, Fresh Avocados: Great guacamole starts at the grocery store. For same-day use, choose hass avocados that are mostly black with a slight green tint and give gently under pressure. They should feel plump and soft enough to mash but not mushy. Avoid overly soft or rock-hard unripe avocados — they can make or break your recipe.
- Speed Up Ripening: If your avocados aren’t ripe yet, place them in a brown paper bag with a banana.
- Use Fresh Lime Juice: Freshly squeezed lime juice adds brightness and helps slow browning. Avoid bottled juice — it doesn’t compare.
- Control the Heat: Adjust the spice level with jalapeño or serrano peppers. Remove seeds and membranes for a milder flavor, or leave them in for more heat. A note of caution: If the jalapeño has white lines or streaks on the outside, it’s likely much spicier. Taste a small piece first to gauge the spice.
- Mash to Your Liking: Hand-mash with a fork or masher for a chunky texture, or use an immersion blender for smooth, creamy guacamole.
- Seal to Preserve: Press a piece of plastic wrap directly onto the guacamole’s surface before sealing in an airtight container to minimize air exposure and slow browning. A drizzle of lime juice on top adds extra protection and freshness.
Serving a crowd? Make this guacamole alongside my vegan loaded sweet potato fries—always a crowd-pleaser!
Best Homemade Guacamole FAQs
The avocado pit doesn’t actually prevent browning. For the best results, press plastic wrap directly onto the surface of the guacamole, add a squeeze of lime juice, and minimize the time between prep and eating.
Simply scrape off the top layer — the guacamole underneath is usually fresh. Stir in a little lime juice to revive the flavor and color.
To reduce tanginess, use less lime juice. You can also balance the acidity by adding diced tomatoes, which provide natural sweetness, or by incorporating a small amount of maple syrup or honey.
Refrigerate guacamole in an airtight container. Press plastic wrap directly onto the surface to minimize oxidation. For the best quality, enjoy it within 1-2 days.
📖 Recipe
Best Homemade Guacamole
Ingredients
- 3 avocados, pitted
- 1 lime, squeezed (more or less to your liking)
- 1 Roma tomato, diced
- ¼-1/2 cup red or white onion, finely diced, depending on how much you like
- ¼-1/2 bunch cilantro, minced, optional
- ½ jalapeno with seeds removed, diced, optional
- 1-2 cloves garlic, finely minced, optional
- 1 teaspoon sea salt, adjust to your liking
Instructions
- Add peeled and pitted avocados, squeezed lime, and salt to a large bowl.
- Mash with a fork or masher, or blend with an immersion blender, depending on the level of creaminess you prefer.
- Add the remaining ingredients and stir to incorporate.
- Adjust flavors to your liking. Add more lime or salt to taste.
- Place in a serving bowl or molcajete.
- Serve right away with chips, tortillas, or veggies (cauliflower is terrific for dipping).
- Enjoy!
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Nutrition
Julie Gaeta is a plant-based recipe creator, certified Integrative Nutrition Health Coach, and mom of nine who's been plant-based for over 20 years. She's cooked approximately 4,382 pots of beans and can't vacation without her juicer and pasta pot. Her work has been featured in HuffPost, Yahoo, YourTango, and other major outlets. She helps others simplify wellness and feel good again through her blog, coaching, and weekly newsletter.
Julie Gaeta says
This is the guacamole I come back to again and again. It's always a hit and somehow always makes everything taste better!