This fresh and vibrant Guacamole recipe is so easy! Mix it up in minutes for a creamy dip, a delicious topping for nachos, or to serve on Taco Tuesday.
Holy Guacamole! This traditional Mexican staple is one of the best ever. With its incredible versatility, this vibrant 10 minute sauce can be served as a snack, garnish, or topping for all of your favorite dishes. All you need are 9 simple ingredients!
Making the best guacamole ever is actually very easy. Plus, it’s flexible – add more or less spice, leave the tomatoes out, or swap the onions for shallots. When it’s just the way you like, serve your fresh homemade guac on top of nachos, tacos, migas, as a dip with tortilla chips, or on toast!
I recommend using fresh, in-season produce to give your guac bold and bright flavors. Now that you know the ins and outs of a simple guacamole recipe, grab a Pineapple Margarita and get to snacking!
How to make simple homemade guacamole
Add the avocado, lime juice, garlic, salt, and cumin to a medium bowl and mash using a fork or potato masher.
Fold in the tomatoes, onion, jalapeno, and cilantro. Serve and enjoy!
Tips and variations
- Use ripe avocados. I know it can be tricky to find the perfect avocado or use them before they turn brown. Just look for some that feel firm to the touch but still have a slight give.
- If you don’t have fresh garlic, use 1 to 2 teaspoons of garlic powder instead.
- Tone down the heat by removing the seeds and veins from the jalapeno. Alternatively, leave it out completely to avoid spice.
- If you prefer the heat, use an entire jalapeno pepper or swap it for a serrano pepper instead.
- The best tomatoes in guacamole are Roma tomatoes. They’re juicy, sweet, and bright. If you don’t have Roma’s, feel free to use any kind of tomato you already have at home.
- Add some toppings for a beautiful presentation, like cotija or feta cheese, pico de gallo, honey, or cilantro.
Why does guacamole turn brown?
Avocados in guacamole tend to oxidize quickly once they’re pitted and mashed. This can leave them with an icky brown color after a day or so that isn’t so appetizing at parties.
To avoid guacamole turning brown, cover the top of a bowl with saran wrap and press it down so it comes in contact with the top of the guac. Alternatively, you can use Taste of Home’s recommendation of storing guac with a thin layer of water on top. When it’s time to serve, just drain the water and enjoy!
Can guacamole be frozen?
A batch of simple guacamole can easily be frozen for later. Store it in a freezer-safe container for up to 3 months. Leave it to thaw in the fridge overnight and enjoy! If you want to dig in even sooner, place the container with the frozen guac in some cold water so it can thaw quickly.
Wine pairings for guacamole:
- A white wine with some zest, like Sauvignon Blanc or Pinto Grigio, will cut through the fattiness from the avocado and play well with its natural sweetness.
- If you prefer red wine, choose something on the lighter side. Beaujolais and Pinot Noir are both great choices.
If you loved this Guacamole recipe I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished stew and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
Ways to use guacamole
- As a dip with Baked Tortilla Chips
- On top of Stuffed Poblano Peppers
- With Street Corn Chicken Tacos
- On Steak Carnitas Bowls
More Mexican-inspired recipes
- Quinoa Burrito Bowls
- Taco Turkey Lettuce Wraps
- Instant Pot Pork Carnitas
- Mexican Meatballs (Albondigas)
- 3 avocados (pitted and peeled)
- 1 Tablespoon lime juice (about 1 lime)
- 1 clove garlic (finely grated or minced)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cumin
- 2 Roma tomatoes (seeded and diced)
- ¼ cup diced onion
- 1/2 jalapeno pepper (diced)
- 1 Tablespoon chopped cilantro
- Add avocado, lime juice, garlic, salt and cumin to a medium bowl and mash using a fork or potato masher.
- Fold in the tomatoes, onion, jalapeno and cilantro. Serve immediately.