The best Homemade Guacamole recipe is on the chunky side with a few fresh ingredients like tomatoes, jalapeno, onions, lime, and cilantro. I could eat fresh guacamole every day of my life and it’s easier to make than you think! This Mexican dip recipe is similar to the Chipotle guacamole.
AUTHENTIC GUACAMOLE RECIPE
I love avocados. My mom used to spoon feed them to me as a baby. Even now, I’ll sprinkle some salt on and avocado and eat it with a spoon.
An avocado is technically a fruit and of course my favorite “fruit” is the one with the most calories and fat. Good fat they say. Whatever makes me feel better.
I was craving homemade guacamole dip and whipped up some to go with these Honey Lime Enchiladas. I know everyone likes their guacamole different but this is how we like ours.
To make homemade guacamole easy, if I’ve made a batch of this Pico De Gallo, I’ll just mash some avocados and throw some of that in since it’s basically the same. I like a simple guacamole recipe.
Sometimes I add some finely diced jalapeno for some heat but most of the time I leave it out. It’s even Keto friendly.
The ingredients in guacamole are very simple but make the best guacamole ever:
- ripe avocados – the richness of the avocado makes a big difference in the flavor of the guac.
- onion – I like to use red onion but white onion can be used as well.
- fresh cilantro
- lime – fresh lime juice gives the guac bright flavor and helps it not to oxidize and turn brown. You could also use lemon juice.
- garlic – fresh garlic cloves are best but garlic powder can be used as well.
- salt and pepper – kosher salt and black pepper are essential.
- (additional ingredients) jalapeno pepper, tomatoes
HOW DO YOU MAKE GUACAMOLE:
|1) Halve each avocado and remove the pit. 2) Scoop out the avocado flesh with a spoon. 3) Then coarsely chop it.|
|In a medium bowl, slightly mash the avocado with a fork (I’m not a fan of using a potato masher) then add onion, tomato (optional), cilantro, garlic and some lime. Then salt and pepper it to taste.|
HOW TO PICK AN AVOCADO:
HOW TO STORE GUACAMOLE SO IT DOESN’T BROWN
Here’s the secret. Cover your bowl of guacamole with a piece of plastic wrap so the plastic wrap is touching the surface of the guacamole everywhere with no air pockets. If no air gets in, it will not oxidize and turn brown.
OTHER MEXICAN RECIPES:
- Guacamole Salad
- Baked Chicken Chimichangas
- Avocado Feta Salsa
- One-Pan Chicken Fajita Rice
- Chicken Nachos Recipe
- 4 ripe Hass avocados
- 1/2 cup red onion, diced finely
- optional 2 roma tomatoes (seeded and diced finely)
- 1/4 - 1/2 cup cilantro, chopped finely
- 1 lime, juiced
- 1 teaspoon minced garlic
- salt and pepper to taste
- optional 1/2 jalapeno, seeded and diced finely
- Cut avocados in half and remove pit. Scoop out flesh of avocado and coarsely chop it. Place in a large bowl and slightly mash with a fork. I like mine on the chunky side. Add the diced onion, tomatoes, cilantro, and garlic and toss together with the avocados. If you like your guacamole on the spicy side add some diced jalapeno here.
- Add the lime juice, salt, and pepper to taste.
- Chill until serving. If not serving right away place saran wrap directly against the guacamole so that it does not oxidize and turn brown. Serve with tortilla chips.