Easy Homemade Guacamole

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!

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. And the best thing is: You only need a few ingredients, and it’s an incredibly easy recipe!

Ingredients you’ll need

Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!

Ingredient notes

• Cilantro: 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.
• Avocado: Use ripe avocados that mash easily. I always buy 2 more than I’m going to need, in case some are bad!
• Tomatoes: I used Roma tomatoes for maximum flavor, but feel free to use whatever tomatoes you have on hand. You’re going to finely dice them anyways, so even cherry tomatoes work (though they are quite cumbersome to chop up).
• Taco seasoning: Use your favorite here. I always make my own taco seasoning!

How to make Guacamole

Easy peasy, my friend!

1. Finely chop tomato, onion and cilantro. And squeeze excess juice out of that tomato or you’ll end up with watery guac!
2. 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. It’s my ultimate Guacamole hack!

Recipe tips

• Make sure you really squeeze the juice out of the chopped tomato and drain it well. It’s essential!
• 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!

More easy appetizers

PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.

Recipe first published on 04/25/2018. Updated with new photos and a more helpful post on 02/18/2021.