This easy homemade guacamole is the ultimate 15-minute appetizer. By using ripe avocados, fresh lime, and Roma tomatoes, you can skip the store-bought tubs and make a creamy dip that’s perfect for tacos, nachos, or just a big bag of chips.
What makes this recipe great
I used to be the person who just grabbed the pre-made tubs of guacamole at the grocery store because it seemed easier. But after one too many containers of that weirdly soupy stuff, I realized that making it at home is actually faster than a trip to the store — and it tastes a million times better. This is my go-to, no-fail guacamole recipe that’s thick enough to actually stay on a chip and fresh enough to make a basic taco night feel like a party.
- The “Anti-Soggy” Method: My secret to a creamy dip that doesn’t get watery.
- Pick Your Level: Whether you like a little jalapeño heat or a more kid-friendly mild version, this is easy to tweak.
- Party Approved: This is the first bowl to go empty at every neighborhood potluck I bring it to!
Let’s see how we make this:
Ingredients we’re going to use
This is about swaps and notes – jump to the ingredient list for the measurements etc.
The Avocados: Look for ones that give just a little when you squeeze them in your palm. If they’re rock hard, they won’t mash; if they’re mushy, they’re likely brown inside. I always buy two extra just in case I open one and find those annoying bruised spots.
Roma Tomatoes: These are the best choice because they have more “meat” and fewer seeds. They keep the dip chunky instead of runny.
The Lime: Fresh is non-negotiable here. Not only does it provide that bright zing, but the acidity is what keeps your guacamole from turning brown before the family even sits down to eat.
Red Onion: I chop these very finely. You want the crunch and the flavor, but nobody wants a giant hunk of raw onion in a single bite.
Recipe walkthrough
This is about tips and hints, and the process photos if you need a visual guide. Jump to the instructions for the precise steps.
1: Prep the tomatoes.
The real game-changer for this recipe is how you handle the tomatoes. After I dice them, I pat them dry with a paper towel.
It sounds like an extra step, but Roma tomatoes can hold a lot of juice. Removing that excess moisture ensures your guacamole stays rich and creamy rather than thinning out.
2: Mash the avocados.
I use a simple fork or a potato masher right in the bowl.
If you like it super smooth, keep going until the lumps are gone. If you prefer a bit of texture, leave some small avocado chunks in there. It makes it feel more “homemade.”
3: Bring it together.
Start with about half the salt and lime juice called for. Give it a good stir, grab a chip (because the salt on the chip matters!), and taste it.
You can always add more garlic or lime, but you can’t take it out once it’s in there.
4: Serve!
You can garnish your guac with chopped tomatoes, jalapeño and cilantro to make it look extra-special!
It’s great with chips, but also wonderful on ground beef tacos, chicken fajitas or paired with sheet pan nachos!
Tl; dr: All the important stuff at a glance
If you read nothing else in this post, this is what you need to know:
- Fine dicing: Since this is a dip, you want all the “add-ins” like onions and jalapeños to be tiny. It makes for a much better “scooping” experience.
- Cilantro Swap: If your family thinks cilantro tastes like soap, don’t sweat it. Use flat-leaf parsley for the green flecks, or just leave it out entirely.
- The Garlic Choice: Fresh garlic is punchier, but if you keep the guac for a while in the fridge it can develop and make it taste too sharp. For a Tuesday night with the kids, I usually just grab the garlic powder for a more mellow vibe.
- Quick recipe rundown: Chop and blot the tomatoes. Mash the avocados. Stir it all together and serve!
FAQs
How do I keep it from turning brown?
The lime juice helps, but the best way is to keep air away from it. If you have leftovers, press a piece of plastic wrap directly onto the surface of the guacamole before putting the lid on.
Can I make this in a food processor?
You can, but be careful! It turns into a puree very fast. I personally think the texture is better when you do it by hand.
What if my avocados aren’t ripe yet?
Stick them in a brown paper bag with an apple or a banana on the counter. The gases from the other fruit will help them soften up in about 24 hours.
If you’re looking for more fresh Mexican-inspired sides, try this Homemade Salsa, Homemade Pico de Gallo or the Chunky Avocado Salsa that’s a favorite in my house!
Easy Homemade Guacamole
Ingredients
- 2 small Roma tomatoes (finely diced (Note 1))
- 2 large ripe avocados (Note 2)
- ½ small-medium red onion (very finely diced (about ⅓ – ½ cup))
- 2 tablespoons chopped cilantro (Note 3)
- 1 Jalapeño pepper (seeded and very finely diced (optional))
- 2-3 teaspoons lime juice (about 1 lime, add to taste)
- 1-2 cloves minced garlic (OR ¼ teaspoon garlic powder, optional (Note 4))
- ¼ to ½ teaspoon sea salt
Instructions
- Dry tomatoes:Pat the finely diced Roma tomatoes dry very well with paper towels. I prefer less extra liquid in Guacamole so it stays creamy.2 small Roma tomatoes
- Mash avocado:Mash the avocado in a medium mixing bowl. The more you mash them, the smoother your Guacamole.2 large ripe avocados
- Combine:Add the tomatoes along with the remaining ingredients to the mashed avocados – add the lime and salt gradually and taste, to get your perfect seasoning. Stir well, taste and adjust seasoning, and serve.½ small-medium red onion, 2 tablespoons chopped cilantro, 1 Jalapeño pepper, 2-3 teaspoons lime juice, 1-2 cloves minced garlic, ¼ to ½ teaspoon sea salt
Notes
- Note 1: I prefer everything chopped quite finely in Guacamole, so it scoops up easily with chips, or stays put on a taco.
- Note 2: Use ripe avocados that mash easily. I always buy 2 more than I’m going to need, in case some are bad!
- Note 3: If you have cilantro haters in your family, you can use flat-leaf parsley instead.
- Note 4: Raw minced garlic will give you a fresher, sharper garlic taste. For a more mellow garlic taste, use garlic powder. You can also skip it entirely if you prefer.
Karly says
I love guacamole! I think I could put it on about anything! Thanks for sharing!