Homemade Guacamole

This homemade Guacamole jumps right to mind when I think of perfect ways to enjoy fresh veggies and bring a party to life!

Course Appetizer

Cuisine American

Keyword Homemade Guacamole

Prep Time 10

Total Time 10

Servings servings

Calories 265kcal

Author Dana DeVolk

Slice the avocados in half, remove the stone, and scoop into a mixing bowl.
3 large avocados
Mash the avocado with a fork (or use a food processor) and make it as smooth as you like.
Dice the tomatoes and red onions into small pieces and roughly chop the fresh cilantro.
2 Roma tomatoes, 1 small red onion, ⅓ cup cilantro
Add the chopped veggies and herbs into your mixing bowl along with the lime juice and seasonings. Mix until evenly combined.
1 serrano or jalapeño pepper, 1 clove garlic, 1 teaspoon salt, 1 tablespoon lime juice
Serve with a side of fresh tortilla chips or along with your favorite meals.

Look for Hass avocados that give slightly when pressed. Unripe avocados can hang out in a paper bag on your counter until they soften.
If you love chunky avocado, leave some small pieces when you mash. Too much smashing can lead to mushy avocados.
Add the amount of salt you like a little at a time. The richness of the avocado can handle a decent bit of salt, but you don’t want to overdo it.
Give each avocado a gentle squeeze before cutting. If they’re rock hard, they’re not ready. If they’re super squishy, they might be past their prime.
A large bowl can help you mash and stir without making a mess. Nobody wants avocado all over their counter!
While room temperature guacamole dip is fine, a short chill helps all the flavors come together. It’s also great in a full party spread on taco nights!