Loaded with fresh avocados, onion, jalapeno, tomato, and cilantro, this creamy guacamole recipe is brightened up with a dash of lime juice to bring out all the zesty flavors of Mexico!
Holly’s Recipe Highlights
- Flavor: Creamy, tangy, and slightly spicy, this ultra-fresh guacamole is the perfect balance of flavor and texture.
- Skill level: This easy recipe comes together quickly – just mash, mix, and serve.
- Prep note: Finely chop all the ingredients or use a veggie chopper for the perfect combination in every scoop.
- Time-Saving Tip: Grab pre-diced onions or jalapeños to cut down on prep.
- Serving suggestions: Serve this versatile recipe as a dip, spread, or dressing.
Ingredients Tips for Guacamole
- Avocados: Choose fresh, firm, ripe avocados without any bruises or tears on the skin for easy mashing and the best texture.
- Mix-Ins: Choose fresh ingredients for your homemade guacamole to enhance the flavor and texture. Fresh tomatoes add juiciness and a touch of sweetness, jalapenos bring a spicy kick, onions offer a crunchy texture and sharp flavor, and fresh lime juice gives a tangy taste while keeping the avocado from browning.
- Seasonings: Just a little fresh cilantro (optional if you’re not a fan), salt, and pepper are all that is needed to bring out the buttery avocado flavor.
Best Guacamole Variations:
- Stir in a couple of spoonfuls of your favorite salsa, pico de Gallo, or a can of Rotel.
- Add chopped black olives, corn kernels, serrano pepper, or green chiles.
- Take it to the next level with a dash or two of taco seasoning or a spicy adobo blend.
More Taco Toppers
Did your family enjoy this guacamole recipe? Leave a comment and rating below.
Our Fave Guacamole Recipe
Guacamole is a classic Mexican staple that adds flavor and color to a variety of dishes.
Ingredients
- 2 large avocados ripe
- 1-2 limes juiced
- ½ small white onion or red onion, finely diced
- 1 Roma tomato seeded and diced
- 1 jalapeno seeded and minced (optional)
- 2 tablespoons chopped fresh cilantro
- ¾ teaspoon salt or to taste
- ½ teaspoon black pepper
Instructions
- Cut the avocados in half, peel, and remove the pit. Place in a mixing bowl.
- Squeeze the juice from one lime into the bowl and use a fork to gently mash the avocados. They should be a little chunky.
- Add the onion, tomato, jalapenos, and cilantro to the avocado mixture and stir to combine. Taste and season with salt and pepper and additional lime juice as desired.
- Serve immediately.
Notes
To store leftovers, press plastic wrap directly onto the surface of the guacamole to limit contact to the air. Keep in the fridge for up to 2 days.
Nutrition Information
Calories: 171 | Carbohydrates: 11g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Sodium: 8mg | Potassium: 554mg | Fiber: 7g | Sugar: 1g | Vitamin A: 345IU | Vitamin C: 19.4mg | Calcium: 18mg | Iron: 0.7mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Dip
Cuisine Mexican© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Love this recipe I used diced tomatoes with green chilis instead it tastes great
That sounds like a delicious twist! The diced tomatoes with green chilies must add a nice kick of flavor. Glad you enjoyed it!
no garlic!!
You can leave it out if you prefer
this was perfect thank you
I am so glad you enjoyed this guacamole recipe Dee!
I just made this to go with tonight’s dinner of fajita chicken casserole and spanish riced cauliflower. It was soooo good, all of it but to me, nothing quite like homemade guacamole. This was so easy to make and tastes marvelous. Thanks for the recipe.
I am so glad you loved this recipe Carol!
One of the best guac hacks as a big fan that eats it all of the time is placing your avocado pitts on top of your mixture when its done. It helps slow the browning especially if serving at a party where it may sit out for some time :)
Yumy looking looks very easy recipes♡
Enjoy Kaye!
Is the ciantro really needed or is it there for looks? Would parsley work instead? The problem with cilantro is it is either love or hate.
If you’re not a fan of cilantro, Barbara, you can omit it. The guacamole will still be delicious!
Super easy and super delicious!! I added a quarter teaspoon of salt and it was perfect!! My family loved it with my carné asada.
very interesting , I love trying new things !!!
I wouldike to try you’re food.
So many delicious recipes Alison! Have fun trying them all! :)
Quick, easy and delicious
Enjoy Tom!
If you place the avocado seed in the leftover quac it will stop the browning process. The leftovers still need to be covered and refrigerated.
I’ve never tried this Candy but I definitely will! Thanks for the tip!
I love this idea!! Going to try on my next batch.
The greenish sauce in Indian and Pakistani traditions is known as CHATNI. Good read I must say.
I had no idea Gabriella, thank you for sharing!