Guacamole

This easy fresh guacamole is the best homemade dip for chips and more!

Course Appetizer

Cuisine Mexican

Keyword guacamole, guacamole recipe

Prep Time 10

Total Time 10

Servings people

Calories 172kcal

Author Laura Gummerman

Cost $6

Ingredients

3 ripe avocados
¼ cup diced onion
1-2 roma tomatoes
¼ cup chopped cilantro
1 diced jalapeño pepper optional
2 minced garlic cloves
½ teaspoon salt add more to taste
½ teaspoon cumin
juice of 1-2 limes

Instructions

Use a knife to slice the ripe avocados in half. Remove the pit and scoop into a bowl.
Use a fork or potato masher to mash the avocado as chunky or as smooth as you like.
Add the rest of your ingredients and stir well. Add more salt or lime juice to taste.
Serve immediately or store in fridge until ready to eat.

Notes

Tip: Use fresh lime juice whenever possible for guacamole—it’s so much better than the bottled versions.

Tip: Plan ahead when buying avocados to make guacamole. Ripe avocados are not always available in the store when you need them that day, so you may want to buy some unripe ones a few days ahead of time to ensure they are ripe when you need them.

Tips for Making Guacamole Ahead of Time:

Guacamole is always best fresh, but you can make it a few hours ahead of time if you follow these rules:

Choose an airtight container: Make sure you store it in an airtight container when placing it in the fridge as oxygen is not your friend when it comes to browning guacamole.
Add the pits: Save the avocado pits and place them back into the guacamole when you store it in the fridge.
Use extra lime: Lime helps preserve the guac, so add a little extra lime than you normally would to help keep it fresh in the fridge.
Cover with plastic wrap: Before adding your lid onto your container, place a layer of plastic wrap or wax paper onto the top of the guacamole. That creates a barrier between the guac and the extra air in your container to keep it from oxidizing faster.

Nutrition