Fresh Homemade Guacamole

There's nothing like Fresh Homemade Guacamole! This delicious homemade guacamole recipe is simple, fresh tasting, and perfect as a Cinco de Mayo party dip or a topping for tacos, burritos, salads, wraps, and whatever else you love guacamole on!

 

Fresh Homemade Guacamole

It's easier than you think to make a batch of fresh Homemade Guacamole. With just a few simple ingredients, and minimal effort, this popular Mexican avocado dip can be on your table and ready for chips!

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Here are 5 Tips for making the best guacamole

1. Avocados

   You want to start with nice, ripe avocados, A ripe avocado will have a black skin and will yield a little when gently pressed. I prefer the HASS avocados to the big Florida ones. The flavor is bolder, and the flesh is creamier, less watery.

2. Garlic

   Not everyone likes garlic in their guac. I do. Unless you like little bites of raw garlic in your Guacamole, use a garlic press (affiliate) to get a paste like consistency that will blend in and flavor the guacamole without the chunks.

   You can also use a microplaner (affiliate). Just grate the clove of garlic along it directly over the bowl. Watch your fingers as they are sharp!



3. Tomatoes

   The best tomatoes to use in guacamole have a sweet flavor. My favorite tomatoes to use are Roma tomatoes, also known as plum tomatoes. Romas are just a little sweet, and perfect for guacamole!

   They are oblong in shape, have a firm flesh, fewer seeds, and are not too juicy. No one wants watery guac!

   If you can't find Roma tomatoes, any in-season vine ripened tomato will have the sweetness, though you may want to deseed it before adding to your guacamole. Cherry tomatoes would work as well.

4. Onions

   Yellow onions will be too strong in your guacamole. I have found that red onions and sweet onions taste best in this recipe. The key is to dice them finely.

   You will get a little bite and crunch of the onion, but not big chunks that could overpower the avocado flavor.

5. Citrus Juice

   Some people use lemon juice in their guacamole, but I prefer lime juice. This is an important ingredient not only for the bright, vibrant flavor, but also because it keeps the guacamole from turning brown sooner.

   Regardless of wether you like lemon or lime juice, just make sure it is fresh!

Should guacamole be served warm or cold?

Actually, the best temperature for guacamole to be served at is room temperature to slightly warm (not intentionally warmed up!). The flavors will be more pronounced and it will taste so much better than if it is cold.

How should I store my Guacamole?

Cover it with plastic wrap, pressing the wrap onto the actual guacamole, eliminating any air getting to it. Air is what makes the guacamole turn brown (oxidation). If you get a little brown, no worries, just stir it in before serving.

How Long Does Guacamole Last?

Fresh homemade guacamole will last about 2 days in the fridge. Keep it covered in plastic wrap.

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Fresh Homemade Guacamole

Prep Time

20 mins

Total Time

20 mins

 

Yummy Fresh Homemade Guacamole! This delicious homemade guacamole recipe is simple, fresh tasting, and perfect as a party dip or a topping for tacos, burritos, salads, wraps, and whatever else you love guacamole on!

Course: Appetizer

Cuisine: Mexican

Keyword: guacamole recipe

Servings: 8

Calories: 120 kcal

Author: Sandy Clifton

Ingredients

• 4 med Has Avocados, peeled, pitted. mashed
• 1 ½ Tbsp Fresh Lime Juice (about ½ small lime)
• ½ tsp Salt
• 2-3 cloves Garlic, pressed or grated
• 3 Tbsp Cilantro, finely chopped
• ½ sm Red or Sweet Onion, finely diced (3 Tbsp)
• 1 lg Roma Tomato, diced

Instructions

1. In a bowl, mash the avocados using a fork so they retain some texture.

2. Add the lime juice, salt, garlic, cilantro, and onion. Stir well.

3. Fold in the tomato.

4. For best results, cover with plastic wrap (with the wrap touching the guacamole so no air gets to it) and let stand for 30 minutes to an hour before serving.

5. To serve, uncover, stir gently, and transfer to a serving bowl.

6. Enjoy with tortilla chips, vegetables, or as a spread on wraps, tacos, burritos, etc.