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Guacamole

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My all-time favorite guacamole recipe is quick and easy to make, naturally gluten-free and vegan, and always the hit of a party.

Guacamole Recipe

Grab those ripe avocados, because today we’re talking about my all-time favorite easy guacamole recipe! ♡

I have made this guacamole dip literally hundreds and hundreds of times over the years, and my friends and family always rave about it. It’s made with all of the usual fresh ingredients you would find in a classic authentic guacamole recipe, plus a dash of ground cumin, which I’m convinced rounds all of the flavors out perfectly. But the thing I love most about this guacamole recipe is that the ingredients are all perfectly balanced. It’s not too spicy, not too citrus-y, and it’s perfectly salted so that the avocados remain the stars of the show. (As they always should be a well-made batch of guac!)

Of course, there are a million ways to use put this guacamole recipe to delicious use as well. It’s perfect for spreading on toast and burgers, topping your tacos and nachos, loading up your baked potatoes and deviled eggs, filling your quesadillas and wraps, and serving alongside any number of Mexican dishes. But about 99% of the time, we just serve it up with a big bowl of tortilla chips (plus maybe some homemade salsa and a round of margaritas). And I’m telling you — this guac recipe is always, always a winner.

Let’s guac and roll!

Homemade Guacamole Recipe | 1-Minute Video

Guacamole Ingredients:

To make this easy guacamole recipe, simply gather up the following guacamole ingredients:

  • Avocados: The riper, the better.
  • Diced red onion: I love the flavor of red onion in guac, but if you would like to make it a bit milder, just rinse and drain the chopped onion in water briefly before adding it to the avocados.
  • Cilantro: If you happen to be part of the 14% of the population that doesn’t like fresh cilantro, just skip it.
  • Jalapeño: Or you can use serrano pepper instead.
  • Lime juice: Freshly-squeezed, please!
  • Fine sea salt: A critical ingredient to bring out all of those good flavors!
  • Ground cumin: I’ve always added a dash to my homemade guacamole, and I’m convinced it’s the secret ingredient that rounds out all of those flavors and makes people love it so much.
  • Diced tomatoes: I’m not a big fan of tomatoes in my guac, but feel free to add them if you would like!

Homemade Guacamole Ingredients

How To Make Guacamole:

Alright, let’s talk how to make guacamole dip! Simply…

  1. Mash your avocados: Add them to a large mixing bowl and mash with a fork or spoon until they reach your desired consistency. (I like mine slightly chunky, not completely smooth.)
  2. Mix in the remaining ingredients: Add in the onion, cilantro, jalapeño (or serrano), lime juice, salt, cumin, and tomatoes (if using) and stir until combined.
  3. Taste and season: Give the mixture a taste, and season with extra salt if needed. Or…
    • For a tangier guac, add more lime juice.
    • For a spicier guac, add in another jalapeño or serrano. (Or you can include the seeds for extra heat.)
    • For a herbier guac, add in extra fresh cilantro.
  4. Serve: Then serve it up and enjoy!!

How To Make Guacamole | Mixing it in the bowl

Guacamole Add-Ins:

Want to customize your own guacamole recipe? There are all sorts of fun ingredients you can add in, such as:

  • Fruit: such as mango, pineapple, pomegranate, berries, apple, peaches, grapes, you name it!
  • Chopped nuts: such as pepitas, toasted almonds, cashews, etc.
  • Cheese: any soft cheeses such as feta, goat, blue cheese or queso fresco are delicious
  • Additional seasonings: I love adding everything bagel seasoning to my guac
  • Greek yogurt or sour cream: if you’d like creamier homemade guacamole
  • Chopped chipotle in adobo: if you’d like a smokier chipotle guacamole
  • Additional chopped chile peppers: if you would like an even more spicy guacamole
  • Bacon or chorizo: because…yum

Easy Guacamole Recipe

How To Store Guacamole

This simple guacamole recipe actually keeps really well in the refrigerator if stored properly. To store it, just transfer your guac to an airtight container. Then place a piece of plastic wrap directly on top of the guac, and press it down with your fingers so that the plastic wrap is covering the entire surface area of the guac (keeping the air out, which will help prevent browning). Then just cover, and refrigerate for up to 1 week.

Enjoy, everyone!

Print
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Guacamole with Chips

Guacamole

  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 6 -8 servings 1x

Description

This homemade guacamole recipe is quick and easy to make, naturally gluten-free and vegan, and always the hit of a party.  See tips above for potential ways to customize your own guacamole recipe.


Ingredients

Scale
  • 3 ripe avocados, peeled and pitted
  • 1 jalapeño, cored and finely diced (add more or less to taste)
  • 1/2 cup finely diced red onion
  • 1 tablespoon fresh lime juice
  • 1/3 cup fresh cilantro leaves, finely chopped
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground cumin
  • (Optional: 1 roma tomato, cored and chopped)

Instructions

  1. In a medium mixing bowl, use a fork or a potato masher to mash the avocados to your desired consistency.
  2. Stir in the jalapeño, onion, lime juice, cilantro, salt, cumin until well-mixed.  (If adding tomatoes, stir them in at the very end.)
  3. Taste and season with extra salt (plus extra lime juice, jalapeño and/or cilantro) if needed.
  4. Serve immediately and enjoy!

Notes

Storage Instructions: To store this guacamole, cover the bowl with plastic wrap (so that the plastic is literally touching the entire top layer of the guacamole) and refrigerate for up to 2 days before serving.

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Recipe rating

193 comments on “Guacamole”

  1. thank you so much !!! :)

  2. If you leave the avocado seeds in, the guacamole will stay fresher longer.

  3. This guacamole recipe is perfection!!! I wouldn’t change a thing.

  4. Made it today! Excellent! I used Ro*Tel diced tomatoes with lime juice & cilantro. The store I went to was out of fresh cilantro. I also had some paste at home, so I added that as well. I also chopped some fresh garlic and added a small amount of jalapeño with some seeds. Added more lime juice to taste. BIG HIT! Thank you!

  5. I’ve been making my own for many years everyone seems to love it (even those who hate quac) but l’ve never tried cumin with it. In addition to what you have here, I’ve always added pico de Gallo & a can of Green Giant Mexicorn to every batch I’ll have to try adding cumin next time! Thanks!

  6. Oh my gosh! I want to bathe in this guac! It is so good! Honestly, I have not made a recipe from this site that has not been good. THE BEST!!

  7. I love this recipe. How ever, I was intrigued to find that 14% of the population does not like Cilantro. I thought that I was a strange one, but their are more people like me out there! To me Cilantro tastes like ivory soap. And it makes me bloat, causing sever pain. So I just do not use it. I will give this recipe a try, as I have ready to go Avocados in my kitchen right now! TY so much!

  8. How much carbs are in this recipe

  9. love your recipes. I have made guacamole like this for years, but never had the ingredient proportions and each time it’s always guessing how much onion, how much cilantro, etc — made this last night using your measures and turned out perfectly without all the usual taste-testing. I reduce the jalapeno a little, only because of me. And, it was a hit. Husband like it (that’s the most important critic!). We were having dinner with another couple who invited us for casual taco night and I offered to bring the guac. They loved it too. Thank you Ali!

  10. We really loved this recipe; followed recipe except had to use dried jalapenos. This is very different than my usual guac recipe! I liked it without tomato and garlic and I am very surprised about that! The dip is ultra green and not soupy, very nice texture. Thank you.

  11. Simple and delicious. Using jalepeno pepper really give it the right feel…

  12. Would anyone happen to have the nutritional info for this recipe?