This homemade guacamole is so fresh and easy and is made with only four ingredients. Serve with tortilla chips, fresh vegetable dippers, or spread on toast.
If you are a chips and dip fanatic like me, this recipe is for you! Guacamole is so easy to make and since fresh is best, homemade is definitely the way to go. All it takes is 10 minutes (at most) and four ingredients (plus S&P, of course).
Guacamole doesn't require a long list of ingredients and prep time is short. Each ingredient packs flavor and freshness, which makes this the best homemade guacamole.
- Avocados - always use ripe avocados.
- Lime juice - adds a punch of acidity and brightness and also prevents the avocados from turning brown.
- Red onion - adds sharp flavor and I also love the pop of color.
- Cilantro - adds tremendous fresh flavor. I love the flavor of cilantro, but I realize it isn't for everyone. So, parsley can be substituted.
- Jalapeno - completely optional. If you like a punch of heat in your guacamole, add some finely diced jalapeno.
- Salt and pepper - season according to taste.
To prepare, mash the avocados to the desired consistency. I like my guacamole with some chunks and texture. Then, stir in the remaining ingredients. Yes, it is really that easy!
For the classic option, grab a bag of tortilla chips and dig in! Fresh vegetables also make great guacamole dippers. For a breakfast twist, spread guacamole on toast and sprinkle with flaky salt, everything bagel seasoning or top with slices of a hard-boiled egg.
Refrigerate the guacamole in an airtight container to slow down the discoloration of the avocado. The guacamole should keep for 3-4 days in the fridge.
Football season is just around the corner and this guacamole will definitely be part of our game-day snacks. If you make this recipe, please leave a comment below and tag me on Instagram @mycasualpantry so I can see what you are whipping up in your kitchen.
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Best Homemade Guacamole
- 4 avocados
- 1 ½ limes juiced
- ½ cup finely diced red onion
- ½ cup chopped cilantro
- ¼ teaspoon black pepper
- ¾ teaspoon salt
- 1 jalapeno finely diced with seeds and membrane removed (optional)
- Slice the avocados in half lengthwise. Carefully remove the pits. Using a knife, make horizontal and vertical cuts int he avocado, being careful not to cut through the skin. Scoop out the avocado flesh and add to a mixing bowl.
- Squeeze the fresh lime juice over the avocado and using a fork, mash the avocado until it reaches the desired consistency. (I like mine slightly chunky.)
- Stir in the finely diced red onion, chopped cilantro, and season with salt and pepper. Serve immediately or store tightly covered in the refrigerator for 3-4 days.