Easy homemade guacamole is the perfect blend of creamy avocado, great bursts of flavor and easy prep. It’s so good, it will be gone in a flash – but you can easily whip up a second batch in ten minutes, tops. Just grab a chip and start dipping!
Eating out, eating take away or ready-made food is a reality for all too many of us. I know I have days when I wash dishes for the bajjilionth time that day and ask myself why we don’t just go out for food every night.
You know what I mean, right? Sigh.
And it doesn’t exactly help that restaurant food can be so delicious… Mexican food is probably one of the things I like to eat out best, because at our usual place you get treated to a plate of guac, salsa and chips as soon as you sit down.
And their guacamole is bang on. So bang on that I’ve been known to secretly wipe the bowl with my finger, but don’t tell. It’s our little secret.
But even though I sometimes wish I could eat there every night and not have to do dishes ever again, I know deep in my heart that I don’t really want it. It’s a treat and so most days I just try to do what you’re doing, too: Make homemade, scratch meals in my kitchen, as well as I can – mess and all.
I discovered how easy it is to make a really, really good guacamole at home when I tried buying a jar at the store and almost gagged when I opened it. SO, this recipe was born out of a necessity, if we’re being honest: I want to eat myself silly on really good guacamole. Store-bought is not equal to really good (quite the opposite). Probably the same reason I make my own fresh salsa, too.
As you can see, my hands were bound. I had to start making my own guacamole. You’re so sorry, I know 😉
How To Make Guacamole:
What are the guacamole ingredients?
So simple, so fresh and so delicious! That’s what they are. Also:
- red onion
- taco seasoning (bonus points for homemade taco seasoning!)
- lime juice
And… How do you make guacamole?
Easy peasy, my friend!
- Finely chop tomato, onion and cilantro. And squeeze excess juice out of that tomato or you’ll end up with watery guac!
- Mash with avocado, seasoning and lime juice.
That is it! No, really. Nothing magical about making guacamole.
P.S: A potato masher makes quick work of the whole smushing together thing. Way quicker than a dessert fork… Ask me how I know.
I may or may not have a silicone one for the sole purpose of mashing guac, because it doesn’t scratch on a glass bowl as much. Ahem.
FYI, I make a commission for purchases made through that link!
Tips for making this the best guacamole recipe, ever:
- Make sure you really squeeze the juice out of the chopped tomato and drain it well. It’s essential!
- If you have cilantro haters in your family, you can also use flat-leaf parsley. Or just never speak to them again. NO don’t do that, family is everything.
- If you want some heat in your guac (I always do, but then I have these two adorable kidlets who just happen to eat guacamole by the bucketload, so I… don’t), add a finely minced chili. Just don’t rub your eyes after chopping the chili because again… Ask me how I know 🙃
- If you want to make this dip ahead of time, you can take a few precautions so it doesn’t brown too badly: Leave the avocado pit in the bowl with the guac (yes, really!), cover it tightly with clingfilm so the top of the film touches the guac and keep it well chilled until you’re ready to serve it. I still wouldn’t keep it for more than a couple hours. Avocado is just too finicky!
P.P.S: My 19 month old just learned to say “holy moly guacamole”. It makes this recipe even better, if you ask me.
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- 2 large avocados
- 2 medium tomatoes, finely chopped and excess liquid squeezed and drained
- 2 small red onions, finely chopped
- Bunch cilantro, finely chopped
- 2 teaspoons taco seasoning
- 2 limes, juice only
- Mash all ingredients in a medium bowl. Serve immediately.