homemade guacamole in a wooden bowl served with tortilla chips
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4.82 from 11 votes
Nutrition Facts
Best Homemade Guacamole
Amount Per Serving (0.5 cup)
Calories 175 Calories from Fat 133
% Daily Value*
Fat 14.8g23%
Saturated Fat 2.1g13%
Polyunsaturated Fat 1.8g
Monounsaturated Fat 9.8g
Sodium 228.7mg10%
Potassium 571.9mg16%
Carbohydrates 12.5g4%
Fiber 7.2g30%
Sugar 1.9g2%
Protein 2.5g5%
Vitamin A 450IU9%
Vitamin C 23.6mg29%
Calcium 170mg17%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Servings:6 servings
Best Homemade Guacamole
Prep Time:
15 mins
Total Time:
15 mins
 

Fresh and flavorful homemade guacamole! So easy and so perfect!

Ingredients
  • 4 large ripe hass avocado
  • 1/2 teaspoon salt + more to taste
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon ground cumin
  • 2 tablespoons freshly chopped cilantro leaves
  • 2 cloves minced garlic
  • 1/2 jalapeño, seeds and stems removed and finely chopped
  • 1 ripe medium sized tomato, seeds removed and diced
  • 1/4 cup red onion, diced small
  • 3 tablespoons lime juice (from about 1 ½ limes), or more if needed
Instructions
  1. Remove the seed from the avocado and using a spoon, scoop the flesh of the avocados into a shallow serving bowl, discarding any bruised, browned areas.

  2. Using a pastry cutter, potato masher, or fork, mash up the avocado until it reaches the consistency you like (I like mine to have some lumps).

  3. Add all of the remaining ingredients to the avocado. Stir to combine.

  4. Taste and add additional salt (I often add up to ½ teaspoon more), until the flavors really pop. If it needs more zip, add a little more lime juice (or, if it tastes too limey already, don’t worry—it will mellow out after a brief rest).

  5. Serve and enjoy!!
Recipe Notes

CHANGE IT UP: This guacamole is perfect as is, but if tomatoes aren't in season, simply omit the tomato. If you want to get crazy, try garnishing your guac with crumbled cotijah or feta cheese, chopped chipotle peppers in adobo sauce or sun-dried tomatoes, and/or toasted slivered almonds or pepitas.

HOW TO STORE LEFTOVERS: Transfer the guacamole to a suitably sized container to reduce the surface area available for oxidizing (browning). Place a generous hunk or halve of onion on top and cover the container with plastic wrap. Leftovers will keep well, refrigerated, for about 3 days. Just remove the onion before serving. If the top turns light brown, just scoop off the browned bits and you should find bright green guacamole underneath.

Author: Kim
Course: Appetizer, Snack
Cuisine: Mexican
Keyword: best homemade guacamole, easy guacamole, homemade guacamole

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