This chunky, homemade guacamole recipe is easy, authentic, fresh, and unbelievably, out-of-this-world good with lime, garlic, onion & cilantro mixed in with wonderful avocados. This is the best guacamole recipe ever. For real.
You know the old, “if you were stranded on a desert island, what five foods would you bring to eat” hypothetical? This homemade guacamole makes the list.
Quick confession time: I used to be allllll about the ease and convenience of premade guac which I would buy in bulk from Costco because seriously, we eat guacamole like you cannot even imagine over here.
When Rose was a toddler, guacamole was practically a food group for her. She would do anything – ANYTHING – for second and third scoops of guacamole when it was on the table.
Guacamole goes on almost everything. Obviously we eat guacamole with all our favorite Mexican foods like grilled veggie quesadillas, chimichangas, and carne asada. But I also love this homemade guacamole on burgers or on top of eggs for breakfast.
And it is pretty much the perfect party food as a dip or appetizer with lots of chips on the side.
Is guacamole healthy?
Good thing guacamole is a fairly healthy food! At least in moderation. I mean, avocados may have a fairly high fat content, but it’s the good essential healthy fats that we should consume every day.
And avocados are high in fiber, rich in vitamin B, E and K and have 60 percent more potassium than bananas. You know, just to throw some stats at you in case you needing convincing as to why the best guacamole ever is a worthy choice if stranded on a desert island with a severely limited option of foods to eat.
When it comes to wanting the best guacamole EVER and I’m craving some seriously authentic Mexican eats, there is just no substitute for fresh, homemade guacamole. Give me a bowl of guacamole, some corn tortilla chips, and maybe some homemade restaurant-style salsa and I’m a happy girl.
This is a simple guacamole recipe that takes five, maybe 10, minutes to pull together.
How do you make the Best Guacamole Recipe Ever?
I do have a molcajete (the stone mortar and pestle thing you see in the pictures), but you don’t need one to make authentic guacamole. It helps, for sure, but a bowl and large spoon will do you just fine.
The trick to making the best homemade guacamole is to crush the chopped cilantro, garlic, and onion against the sides of the molcajete or bowl you are using to make the guacamole in.
You will notice an almost instant uptick in gorgeous cilantro and garlic aroma as the leaves release some of their juices or oils or whatever. This trick will maximize the flavor of your guacamole. If you want guacamole with a little bit of heat, go ahead and add a finely diced jalapeno and mash that up a bit as well. As long as you remove the seeds from the jalapeno before chopping it, the guacamole still won’t be too spicy.
Then add the avocados, lime juice, and season with a little salt and a pinch of cumin. You can mash the avocados as much or as little as you like, but I prefer moderately chunky guacamole that isn’t too smooth. Stir in the chopped tomato.
Be sure to taste and adjust the salt and lime juice as needed. The lime juice not only adds wonderful flavor to the guacamole, but it helps keep it from turning brown too quickly.
How do you pick out ripe avocados?
There is just one caveat to really excellent guacamole and that is the quality of your avocados. The avocados you use need to be good, ripe (but not overripe) avocados.
You can check to see if your avocados are ripe by gently pressing the outside of the avocados. If they feel hard and there is no give, the avocados are not ripe yet and won’t have good flavor. If the avocados give just a little, then they are ripe and should be just right for making guacamole.
As a note, you can buy hard avocados if that’s all the store has and then wait a few days until they ripen on your counter before making the guacamole. If there is a lot of give (or worse, they feel mushy) when you gently squeeze the avocados, then they will be beyond ripe and not good.
How do you keep guacamole from turning brown?
The best way to keep guacamole from going brown is to eat it all at once! But seriously, this makes quite a bit of guacamole and leftover guacamole is notorious for turning brown.
- Store any leftover guacamole in an airtight container.
- Squeeze a little lime juice or drizzle a little olive oil over the exposed surface of the guacamole before covering it.
- Don’t throw away your avocado pits! Storing the guacamole with the avocado pits helps prevent it from going brown quite as quickly.
Even with these tips, guacamole will still start to turn brown on top after just a couple of days. You can scrape the brown part off and just eat the fresh, green guacamole underneath, but even then a batch of guacamole doesn’t keep for more than 3 days in the fridge in my experience.
That’s all there is to it! It takes all of 5 minutes to make the best homemade guacamole ever for parties with tortilla or plantain chips (dude, plantain chips rock my world AND they are Whole 30 compliant, as is this guacamole!), in burritos, on fajitas or chimichangas (or whatever else your heart longs to top with guacamole)!
Planning a Cinco de Mayo Celebration? Here are more of our favorite Mexican Recipes!
Horchata (a Mexican rice and cinnamon drink that is so delicious!)
Baja Fish Tacos
Grilled Mexican Street Corn
Homemade Mexican Rice
Mexican Shredded Beef
Cafe Rio Black Beans
Pico de Gallo
- 2 tablespoons chopped cilantro
- 1 clove garlic, finely minced
- 3 tablespoons white onion, chopped
- 1 jalapeno, stem and seeds removed, finely diced (optional)
- 3-4 large, ripe avocados
- 1/2 teaspoon Kosher salt
- 1/8 teaspoon cumin
- 2 tablespoons freshly squeezed lime juice (about 2 limes)
- 1 Roma tomato, chopped
- In a large bowl (or molcajete if you have one), crush chopped cilantro, garlic, and onion (and jalapeno, if using) using the back of a spoon, grinding it against the bowl a bit to release its juices and aroma.
- Add the avocados, lime juice, salt, and cumin and mash with a fork until the avocados are mostly broken down and only smaller chunks remain. If you prefer chunkier guacamole, just don't mash it quite as much. If you prefer smoother guac, keep on going until it's the consistency you desire. Stir in the chopped tomato.
- Top with extra chopped cilantro and store covered in an airtight container in the refrigerator until ready to use.
Amount Per Serving: Calories: 165 Saturated Fat: 2g Sodium: 201mg Carbohydrates: 9g Fiber: 6g Sugar: 1g Protein: 2g
Just for fun’s sake, here is the original image I posted with this recipe back in 2016! I think my photography has come a long way in the last three years!
HAVE YOU TRIED THIS RECIPE?
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