This is seriously the best homemade guacamole ever! This guac is easy to make, made with fresh ingredients, super flavorful, and has no tomatoes. It's perfect for a Taco Tuesday at home or scaled up for a bigger gathering with friends!
I'm a firm believer that simple guacamole is the best guacamole, and this recipe definitely does not disappoint. There are so many ways to put this yummy recipe to use! Spread it on toast or burgers, use it as a topping for tacos or burrito bowls, or my personal fave: serve it with some tortilla chips and margaritas.
This recipe uses simple, food ingredients and is naturally vegan, gluten-free, low carb, and paleo/whole30 friendly!
- Avocados: the star of the show!
- Red Onion: I think it adds a nice flavor and bite to the gauc. I like mine diced super small and use this chopper to achieve that (it's seriously the best and makes chopping everything so fast - this is not an affiliate link)
- Cilantro: this makes the guac look and taste super fresh (if you think it tastes like soap, skip it).
- Lime juice: freshly squeezed, please!
- Sea salt: a MUST! Just a hint of sea salt brings out all the yummy flavors while still letting the avocado shine.
- Garlic: may not seem so traditional but trust me, it's perfect!
One of the best things about making homemade guac? It only takes 5 minutes!
- Cut the avocados in half and remove the pits. Dice the avocado while it's still in the peel by cutting the flesh in both directions and then scoop it into a bowl. There's a reason I do this rather than just scooping it out whole and mashing it with a fork!
- Add the diced red onion, cilantro, garlic, lime juice, and sea salt to the bowl. Stir using a spoon to combine and mix until desired consistency is reached. I like to press down every few seconds to get some of it to be mashed. The more you mix it, the creamier/smoother the guacamole will be. I like it best when there are still a few chunks of avocado left!
- Taste to adjust seasoning if desired and enjoy!
Recipe Substitutions & Variations
I love this recipe as is, but here's a few variations to try!
- Make it spicy by adding 1 jalapeno and a pinch of red pepper flakes.
- Take out the cilantro completely if you don't like it! I know it tastes soapy to some.
- Add tomatoes by finely chopping Roma tomatoes. I personally leave them out because I feel like they water guac down.
- For a milder flavor use white or yellow onion or a shallot instead of red onion. I have seen a few sites mention that yellow onions are actually used more often in Mexico! So if you want a more authentic guac, try a yellow onion!
- Make this recipe a bit more fun by adding in some everything but the bagel seasoning!
- Make sure your avocados are ripe but still slightly firm! Soft and mushy avocados will just be overripe, brown and unappetizing.
- I totally recommend going chunky but if you like a smoother guacamole, scoop the avocado from the peel and mash it with a fork rather than dicing it and stirring it.
- I don't suggest skipping the lime juice! Not only does it add a fresh, zesty flavor, but it also helps keep your guac from browning!
- Keep the guac cold to keep it as fresh as possible.
Guacamole is best served and enjoyed right when it's made. If you have any leftovers (why would you?!), it will stay fresh in the fridge in an airtight container for up to 2-3 days when stored properly.
To properly store your guac, place it in an airtight container, smoothing it out to ensure there are no air bubbles. Next (kind of weird), carefully and slowly pour ½ inch of water on top so that the guacamole surface is covered completely. Cover tightly and refrigerate for up to 2-3 days. When ready to serve, carefully pour off the water then give the guac a stir and serve.
If you feel weird about adding water on top, you could also do this:
Put the guac in a bowl and cover with plastic wrap, pressing the plastic wrap down so that is literally touching the entire top layer of the guacamole. The point of both methods is to protect the guacamole from any air. Refrigerate for up to 2-3 days.
Yes! For best results, you need to freeze only the base (avocado, lime juice salt, and garlic). You have to leave out the ingredients that will get watery upon thawing (tomatoes, onions, and cilantro). Don't worry you can add these in once your guac has defrosted!
Store guacamole in freezer-safe bags. Transfer the guacamole into the bags, squeezing out as much air as you can, and seal. Flatten the bags and store them in the freezer for up to 3 months.
Avocados turn brown as a reaction to oxygen. Using lime juice in a great way to keep the guacamole from turning brown, as it creates an acidic barrier between the avocado and air.
Ripe avocados should give into gentle pressure without leaving indentations or feeling mushy. They will be dark green to nearly black and have bumpy skin that has no speckles.
You can place unripe avocados in a closed paper bag with an apple or ripe banana! This should help speed up the ripening process.
If you make this homemade guacamole, be sure to snap a pic and tag me on Instagram. If you have any questions or feedback at all, send me an e-mail or leave a comment below! I hope you love them as much as we do!Print