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Homemade Guacamole in bowl next to an onion and tortilla chips
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4.75 from 4 votes

Homemade Guacamole

This delicious and easy recipe is the best guacamole recipe around! So easy to make with ripe avocados, cilantro, onion, garlic, sea salt and lime juice!
Prep Time15 mins
Total Time10 mins
Course: Appetizer
Cuisine: American, Mexican
Servings: 12
Calories: 83kcal
Author: Julie Evink


  • 3 avocados ripe
  • 1/2 tsp sea salt
  • 1/2 lime juiced
  • 1/4 c. red onion chopped
  • 1 Tbsp cilantro chopped
  • 1 tsp garlic minced


  • Cut your avocados in half. Remove seed from middle of avocado. Score the inside of the avocado and scoop out the flesh with a spoon. Place in bowl. 
  • Mash the avocado a fork. Leaves some lumps!
  • Sprinkle with salt over the top of the mashed avocado and then lime juice. Gently stir. Add the rest of your ingredients and gently mix until combined. 
  • Place plastic wrap right on top of the guacamole surface. This will help prevent air reaching it which will causes oxidation and turns the guacamole brown. Refrigerate until ready to serve or serve immediately. 



  • You will need a sharp chef’s knife and cut the avocado lengthwise. Then twist apart the sides.
  • One side will still have the pit. To remove it, gently tap the pit with your chef’s knife so the knife lodges in the pit. Twist the knife so it dislodges the pit and lift to remove it.
  • You could also use your fingers to remove the pit.
One of the worst things about leftover guacamole is that it tends to brown quickly. Here’s some tips on preventing and slowing that. The lime juice will help slow the process, but it’s inevitable that leftover will eventually start to brown.
  • Place plastic wrap right on top of the guacamole surface. This will help prevent air reaching it which will causes oxidation and turns the guacamole brown.
  • Another way to slow the browning is to take the leftover guacamole and pat it down tight into a storage container with a spoon so it’s nice and flat on top. Add about 1/2” of cold water on top. Place the lid on the storage container and store in the refrigerator. When ready to use the guacamole drain off the water and stir.
  • Diced up some roma tomatoes and stir them into your guacamole.
  • Mix in some chopped nuts like pepitas, toasted almonds, cashews etc.
  • Any soft chees like feta, goat, blue cheese or quesa fresco are great additions.
  • For a very quick guacamole just take a 1/4 cup of salsa or pico de gallo and mix it in with mashed avocados.
  • Spice things up by adding one or two minced serrano chiles or jalapeños that have had the stems and seed removed.
  • Add in your favorite flavors like pineapple, mango or even strawberries, peaches or pomegranate seeds!
  • If you you want to extend your limited supply of avocados even further you can add either sour cream, Greek yogurt or cottage cheese to your guacamole. It will give you a creamier texture.
  • It’s really easy to make the perfect guacamole. Just make sure you use good, ripe avocados. You don’t want soft, mushy avocados.
  • You can check for ripeness by gently pressing the outside of the avocado. Simply put, if there is no give when you press, the avocado is not ripe yet and it won’t taste good. If there is a little give then the avocado is ripe! Be careful if there is a lot of give because the avocado may be past ripe and not good. Give it a little taste test before using if you think it’s borderline!
  • Taste and season after you have mixed the ingredients. Sometimes it needs some adjusting. For a tangier taste add more lime juicy and sometimes I season it with extra salt if I think it needs it.


Calories: 83kcal | Carbohydrates: 5g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 100mg | Potassium: 250mg | Fiber: 3g | Vitamin A: 75IU | Vitamin C: 6.3mg | Calcium: 8mg | Iron: 0.3mg