Homemade Guacamole is fresh and easy to make with just four ingredients. Serve with tortilla chips, and fresh vegetables, or spread on toast. A delicious topping for tacos, fajitas, and nachos.
If you love chips and dip as much as I do, this recipe is for you! Homemade guacamole is super easy to make and full of fresh flavor. All it takes is 10 minutes (at most) and four ingredients (five if you opt for jalapeños).
Why you will love this recipe
Homemade guacamole doesn't require a long list of ingredients and prep time is short. Each ingredient packs flavor and freshness.
It's an extremely versatile condiment ideal for everything from avocado toast for breakfast - try avocado everything bagels - to a snack-time dip or a topping on rice bowls for dinner.
What is guacamole?
Guacamole is a dip or spread made from avocados. Avocados have a buttery texture, a creamy consistency, and a mild sweet flavor.
- Avocados - Haas avocados are my favorite. See below for how to pick a choose a ripe avocado.
- 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. Yellow onion can also be used.
- Cilantro adds lots of fresh herby flavor. I love the flavor of cilantro, but I realize it isn't for everyone. If desired, parsley can be substituted.
- Salt - This is not counted in the "4 ingredients" but don't skip the salt. Avocados really need salt and it brings out all of the other flavors.
- Jalapeño (optional) - If you like a punch of heat in your guacamole, add some finely diced jalapeño.
What to look for when buying avocados
A ripe avocado will give when firm, gentle pressure is applied. It will feel slightly soft but should not be mushy. Ripe avocados typically have darker skin, but it's best to go by feel and color.
Preparation is so easy. Mash the avocados to the desired consistency. I like mine with some chunks and texture. Then, stir in the remaining ingredients. Yes, it is really that easy!
Make the guacamole right before you want to serve it. Avocados turn brown easily, so it's best not to make it ahead of time. The lime juice is key here - the acid helps prevent the avocado from turning brown.
Customize the flavors to your taste. Adjust the amount of onion, jalapeños, and cilantro based on your personal preference.
Add-ins: Stir in chopped tomatoes, cotija or feta cheese, or grilled corn. Get creative with different flavor combos or try my loaded guacamole.
- Serve homemade guacamole with tortilla chips or veggies for dipping.
- Spread the guacamole on toast and sprinkle with flaky salt, everything bagel seasoning, or top with a sliced hard-boiled egg. This is one of my favorite breakfasts.
- Add guacamole as a topping on tacos, fajitas, taquitos, nachos, rice bowls, and more.
- Use as a spread on burgers or grilled chicken.
Avocados turn brown easily once exposed to the air. Adding acid like lime juice helps tremendously, but it's important to store the guacamole in an airtight container in the refrigerator to slow down discoloration.
PRO TIP: Transfer the guacamole to an airtight container. Place plastic wrap over the guacamole, pressing the wrap so that it's touching the surface of the guacamole and blocking exposure to air. Secure the lid and store in the refrigerator for up to 3-4 days.
This is really a matter of personal preference. Some think lime juice is too sour and prefer the slightly sweeter taste of lemon juice. Regardless of personal preference, it's imperative to add citrus to prevent the avocados from turning an unsightly brown color. It also adds a freshness and tang to the guacamole.
Yes! Despite the unappetizing color, it's perfectly safe to eat guacamole that has turned brown. This discoloration is caused by oxidation, which occurs when air comes in contact with the flesh of the avocado. Simply scrape off the brown parts, and enjoy!
Juicer - Both limes and lemons fit this 2-in-1 citrus juicer.
My favorite guacamole pairings
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Best 4 Ingredient Guacamole
- 4 avocados
- 1 ½ limes (juiced)
- ½ cup finely diced red onion
- 1 jalapeno (finely diced with seeds and membrane removed (optional))
- ½ cup chopped cilantro
- ¼ teaspoon black pepper
- ¾ teaspoon Kosher salt
- 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.
- Stir in the finely diced red onion, jalapeno (optional), chopped cilantro, and season with salt and pepper. Serve immediately or store tightly covered in the refrigerator for 3-4 days. (Note 1)
- Transfer the guacamole to an airtight container. Place plastic wrap over the guacamole, pressing the wrap so that's it's touching the surface of the guacamole and blocking exposure to air. Secure the lid and store in the refrigerator for up to 3-4 days.
- Make the guacamole right before you want to serve it. Avocados turn brown easily, so it's best not to make it ahead of time. The lime juice is key here - the acid helps prevent the avocado from turning brown.
- Customize the flavors to your taste. Adjust the amount of onion, jalapenos, and cilantro based on your personal preference.
- Add ins: Stir in chopped tomatoes, cotija or feta cheese, or grilled corn. Get creative with different flavor combos.
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.
This post was originally published in August 2019 and has been updated.