The Ultimate Authentic Homemade Guacamole Recipe
There’s guacamole… and then there’s this guacamole — my go-to, no-fail, crowd-pleasing favorite that I’ve made more times than I can count. It’s the version I always come back to, because it’s not only packed with flavor, it’s rooted in tradition. Simple, fresh, and true to its origins, this guac lets the avocados shine without any unnecessary extras.
Equipment
- Molcajete (Traditional Mortar & Pestle): This is the most authentic tool, made from volcanic stone. It releases natural oils from herbs and gives an unbeatable rustic texture.
- Fork or Potato Masher: A solid alternative for those without a molcajete. Avoid using a blender — it makes the guac too smooth.
- Sharp Knife: For finely dicing onion, chili, and herbs.
- Citrus Juicer: A handheld press ensures you extract all the juice and none of the seeds.
Ingredients
Basic Guacamole (Serves 4)
- 3 ripe Hass avocados
- 1 small white onion finely chopped (about ¼ cup)
- 1 jalapeño pepper seeded and finely minced (or to taste)
- ¼ cup fresh cilantro chopped
- Juice of 1 lime start with half, add more to taste
- ½ tsp kosher salt adjust to taste
- 1 small Roma tomato seeds removed and diced (optional)
Instructions
Step-by-Step Instructions
Prep the Vegetables
- Start by finely chopping your white onion, jalapeño, and cilantro. If using tomato, remove seeds and dice. Set everything aside. If you want to mellow the onion, soak it in cold water for 5 minutes and drain well.
Cut and Scoop the Avocados
- Slice each avocado in half, remove the pit, and scoop the flesh into a bowl or molcajete.
Mash Avocados
- Using a fork, potato masher, or the pestle of a molcajete, mash the avocado to your desired consistency. For authentic guac, aim for slightly chunky, not smooth.
Mix in Flavor Elements
- Add the onion, jalapeño, cilantro, and salt. Squeeze in half the lime juice and stir gently. Taste and adjust lime and salt as needed. If using tomato, fold it in last to preserve its shape.
- Let It Rest (Optional)
- Let the guacamole sit for 5–10 minutes at room temperature before serving to let flavors meld. This step isn’t mandatory but deepens the flavor.
Notes
FAQs & Troubleshooting
Why is my guacamole turning brown? Avocados oxidize quickly when exposed to air. Minimize air exposure with plastic wrap or a layer of lime juice.
Can I make guacamole ahead of time? Yes, but best within 4 hours. Press wrap directly onto the surface to keep it fresh.
It tastes bland. What’s missing? Probably salt or acidity. Add a pinch more salt and a few drops of lime, then taste again.
Serving Suggestions
Guacamole is endlessly versatile. Try serving it:
- With tortilla chips (classic)
- As a topping for tacos, enchiladas, or fajitas
- Alongside grilled meats or fish
- Spread on toast with a poached egg
- As part of a mezze or appetizer board
Nutrition
Calories: 180kcalCarbohydrates: 10gProtein: 2gFat: 15gSaturated Fat: 2gSodium: 240mgSugar: 1g
Tried this recipe?Let us know how it was!
