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
 

An easy, fresh and flavorful homemade guacamole recipe!

Ingredients
  • 3-4 large avocados
  • 1/4 cup loosly packed fresh cilantro leaves, chopped
  • 1/2 jalapeño, seeded and minced
  • 1 small tomato, seeds removed and diced
  • 1/4 cup red or white onion, diced
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoons garlic powder
  • 1/2 teaspoon salt + more to taste as needed
  • 1/4 teaspoon black pepper
  • 3 tablespoons lime juice (from about 1 ½ limes), or more if needed
Instructions
  1. Cut the avocado in half (vertically) and remove the pit by stabbing carefully with your knife. Use a paper towel or dish towel (so the pit is not slippery in your hands) to remove the pit from the knife. Scoop the avocados out of peel and place on a plate or in a medium bowl. Use a fork or potato masher to mash until a smooth consistency is achieved.

  2. Stir in all other ingredients with mashed avocado. Take a taste or a few tastes and adjust seasoning as needed. Serve immediately.

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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