Easy Homemade Guacamole

Nothing says summer like some fresh guacamole. This Easy Homemade Guacamole is made with fresh ingredients, and is so easy to throw together. It is the perfect dish for your next BBQ or potluck – the ultimate crowd pleaser. 

Throw a scoop on top of these Roasted Cauliflower Tacos at your next taco night, or mix with Sweet Potato Quinoa Chili. This is also the perfect dip for these Sweet Potato Black Bean Quesadillas!

For more delicious Mexican cuisine-inspired sauces and dips, check out this Vegan Chipotle Lime Aioli or Mexican Street Corn Dip.

Why You’ll Love This Recipe

• Easy recipe– It is really just as easy as chopping and mixing, no special steps to this recipe.
• Delicious – This easy guacamole packs tons of flavor into a mix of fresh veggies and just a few simple ingredients.
• Versatile – Use as a dip, spread, or toss it on top of a salad. The options are endless!
• No Cilantro – Ok, I know this is famously controversial, but I hate cilantro. I fall firmly into the group that believes it tastes like soap. Of course you can add fresh cilantro if you can tolerate it!

Ingredients

• Avocados – You’ll want perfectly ripe avocados for this recipe. Too soft and they will be brown, too firm and you’ll have a hard time mixing
• Fresh Lemon Juice & Lime Juice – Necessary to add a citrusy kick, but these also help to prevent spoiling in any leftovers.
• Bell pepper – Any color works! I use a full bell pepper in this recipe because I like my guacamole on the chunkier side. If you like yours smoother, reduce to ½ of a bell pepper.
• Jalapeno – I only use ½ here, but feel free to use a full jalapeno or a hotter pepper if you like it spicier.
• Shallot – Red onion or white onion works here as well, I just prefer the milder flavor of the shallot – total personal preference.
• Tomatoes – I find that the smaller varieties like cherry tomatoes are easier to dice into small enough pieces and don’t have a lot of juice to make this runny. You could use any kind of tomato, I would just make sure to remove the seeds and inner goo and use just the flesh.
• Spices – THIS is what makes this recipe different in my opinion. I add lots of spices. Garlic powder, onion powder, sea salt, black pepper, chili powder and Paprika. I feel this really makes the flavor of this guac stand out. Beware, the chili powder and paprika will give it a bit of a red/brown hue – that’s normal!

Helpful Equipment

​In addition to measuring cups and spoons, the following equipment is helpful for this recipe:

• Chef’s knife
• Large mixing bowl

How to Make Easy Homemade Guacamole

This is a detailed step-by-step guide on how to make this complete recipe including photographs. For the quick version, skip ahead to the recipe card below!

​

Start by slicing and pitting your avocados. I find it easiest to do this by slicing lengthwise all the way around the pit with a large chef’s knife. Then twist the two sides until they come apart and one side keeps the pit. Carefully remove the pit with a spoon. Next, carefully slice the avocado into cubes inside the skin, then squeeze out the avocado flesh as you would a lemon into the mixing bowl.

Once all the avocados are sliced and in the mixing bowl, use a potato masher to mash the avocados until they’re smooth. Mash less for a chunky guacamole.

Next, dice the remaining veggies. Add them to the bowl with the avocado and mix until everything is evenly distributed.

Add the spices and the lemon and fresh lime juice and mix again. Top with fresh ground black pepper if desired. Add more salt and pepper to taste.

Serve at room temperature or chilled with your favorite tortilla chips. That’s it! Enjoy!

Variations

• Add some cayenne pepper or red pepper flakes to bring the heat up a notch.
• Add vegan feta cheese for a saltier flavor.
• Use fresh garlic instead of garlic powder for a stronger flavor.
• Mix in fresh herbs to add to the flavor. 

How to Store 

• Fridge: Leftovers will last 2-3 days in the fridge when stored in an airtight container. Top with a thin layer of water to prevent browning of the top layer of the dip. Pour the water off before using.
• Freezer: Freeze in individual portions for faster thawing. Keeps up to 3 months for best flavor.

More Tips

• Not Vegan? Mix in some cotija or feta cheese for added flavor.
• Want more spice? Add more jalapeno or a hotter pepper like habanero for more of a kick.

FAQ