How to Make Homemade Guacamole - Fast, Fresh, Delicious Homemade Guacamole Recipe

Updated on April 2, 2018
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Jan has been cooking and writing about food for over twenty years and has cooked on multiple television stations, including Food Network.

Fresh, Homemade Guacamole

There's no wrong way to eat this stuff - tortilla chips are classic, but try it on a smoked turkey sandwich or on top of your favorite salad.
There's no wrong way to eat this stuff - tortilla chips are classic, but try it on a smoked turkey sandwich or on top of your favorite salad.

How to Make Homemade Guacamole - Fast, Fresh, Delicious Homemade Guacamole Recipe

I have two girls who would live on guacamole if I let them. So I decided I needed to develop out their favorite food so that it's quick and easy to make. Not just for myself, but so that they can make it for themselves as well.

It's incredibly easy. Other than dicing a few tomatoes and grating an onion, there's almost no chopping, especially if you use a garlic press like I do. I also grab a potato masher to mix the guacamole with. I like a creamier rather than chunkier consistency, and I think the masher is the easiest way to get that nice, smooth texture. If you prefer a chunkier style, just use a wooden spoon or rubber spatula to mix with.

Now - about the onion. I only use about 3 tablespoons of the grated onion. I like to grate it rather than mince it since the onion will release a lot more juices that way. The onion juice acts to acidify the guacamole, and that helps keep the avocado from turning brown with it's exposed to the air. The lime juice will help with this as well, but I find the onion really does the trick if it's grated.

Another trick to keeping the color nice is to place plastic wrap right down on top of the surface of the finished guacamole. Even if you store in a plastic container with a lid, use a layer of plastic wrap right on top. It won't affect the taste if your guacamole turns brown, but it sure does get ugly.

That's it! Try this recipe and see for yourself how easy it is to make really fabulous homemade guacamole fresh for yourself!

Homemade Guacamole - Ingredients

Homemade Guacamole - Ingredients

  • 2 Roma tomatoes, diced
  • 2-3 cloves garlic, minced
  • 3 tablespoons grated white onion
  • 1 teaspoon salt,
  • OR 2 teaspoons kosher salt
  • 5 ripe avocados, seeded and peeled
  • fresh lime juice, from 1 to 2 limes
  • Optional - 1-2 jalapenos, seeded and minced
  • Serve with tortilla chips

Homemade Guacamole - Directions

Homemade Guacamole - Directions

  1. Place all ingredients in a large, non-reactive bowl. Mash/stir together with a potato masher or wooden spoon until you reach the desired consistency.
  2. Serve rather quickly. Guacamole will last a couple of days in the fridge if covered well, and with plastic wrap is placed over the surface to prevent discoloration. But this recipe really is best if eaten immediately.

Start with Diced, Fresh, Roma Tomatoes

I like the texture of fresh Roma tomatoes, and they tend to have a lower moisture content than other varieties, so they 'weep' less in the finished guacamole.
I like the texture of fresh Roma tomatoes, and they tend to have a lower moisture content than other varieties, so they 'weep' less in the finished guacamole.

Lots of Garlic - Use More or Less to Your Taste

We love garlic, so I load it up. I used at least 2 and maybe 3 cloves, but feel free to use more or less to adjust it to your family's preferences.
We love garlic, so I load it up. I used at least 2 and maybe 3 cloves, but feel free to use more or less to adjust it to your family's preferences.

Grated - Not Minced - Onion

I run the onion over a box grater. You can mince it if you like, but I like how the onion juice acts to acidify the avocados, helping to keep them from browning. Use whatever method works for you!
I run the onion over a box grater. You can mince it if you like, but I like how the onion juice acts to acidify the avocados, helping to keep them from browning. Use whatever method works for you!

Just a Little Salt

Add a teaspoon of regular salt, or two teaspoons of kosher salt. Otherwise I keep the herbs and spices away. I occasionally use a minced jalapeno or two, but otherwise I like the flavors clean and simple.
Add a teaspoon of regular salt, or two teaspoons of kosher salt. Otherwise I keep the herbs and spices away. I occasionally use a minced jalapeno or two, but otherwise I like the flavors clean and simple.

A Potato Masher Makes it Easy

I like guacamole a little (not a lot) chunky. I use a potato masher to get the texture just right. If you want bigger chunks then mash less, or keep going for a super creamy consistency.
I like guacamole a little (not a lot) chunky. I use a potato masher to get the texture just right. If you want bigger chunks then mash less, or keep going for a super creamy consistency.

Lime Juice for the Perfect Finish

Lime juice can also be adjusted to your taste. Start with the juice of half a lime, taste, and then add more until you think it's just right. I usually use at least one, and often two whole limes for their juice.
Lime juice can also be adjusted to your taste. Start with the juice of half a lime, taste, and then add more until you think it's just right. I usually use at least one, and often two whole limes for their juice.

All Done - Ready to Eat!

Love this stuff. Keep the color nice by placing plastic wrap right down on top of the surface. The less air it's exposed to, the brighter the color will stay.
Love this stuff. Keep the color nice by placing plastic wrap right down on top of the surface. The less air it's exposed to, the brighter the color will stay.

Questions & Answers

    © 2018 Jan Charles

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      • DixieMockingbird profile image
        Author

        Jan Charles 2 weeks ago from East Tennessee

        De nada! Con mucho gusto!

      • heimer xd profile image

        heimer 2 weeks ago from ecuador

        muy buena receta gracias

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