Homemade guacamole, ready in just 10 minutes! Experience a flavorful garlic twist, perfect as a fun party dip or to enhance your favorite southwestern dishes.
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Table of Contents
- About Homemade Guacamole
- What’s in homemade guacamole?
- Can you make it spicier?
- Can you make it in advance?
- How long is it good for?
- Can you freeze it?
- How to keep guacamole from turning brown
- How long to leave out a party dip
- What to serve with homemade guacamole
- What to make with guacamole
- Notes & tips for easy guacamole
- Other tasty savory dips
- Recipe Details
About Homemade Guacamole
Guacamole: a timeless snack that effortlessly holds the spotlight at any gathering. Simple yet packed with flavor, it’s a dish that many love but few master.
My journey with this green delight began as a party favorite. It led me to discover my “perfect” recipe filled with fresh avocado, a touch of onion, ripe tomatoes, and other classic (and unique!) ingredients.
If you’re a fan of classic guacamole, this recipe will grace your party tables and become your go-to comfort food. Because trust me, once you nail this one down, you’ll be looking for excuses to whip it up every chance you get!
What’s in homemade guacamole?
Before you can serve up your own rendition of this classic dish, you’ll need to gather the following ingredients:
- Avocados – The creamy base and main star of guacamole. Avocados provide a rich texture and buttery flavor.
- Lime juice – Adds a tangy zing and helps maintain the vibrant green color by slowing down the browning process.
- Tomato – Introduces a fresh juiciness and a contrasting texture to the creamy avocado.
- Garlic – Brings a pungent kick, amplifying the depth of flavors.
- Yellow onion – Gives a slightly sweet, crunchy bite to the mix.
- Cilantro – Lends a herbaceous and aromatic lift, giving guacamole its signature freshness.
- Salt – Enhances the natural flavors of all ingredients.
- Jalapeno – If added, this will introduce a spicy kick. Removing seeds and ribs controls the heat level.
- Cumin – Offers a warm, earthy note, deepening the flavor profile.
Can you make it spicier?
If you’d like a little more kick, it’s easy to adjust this recipe to your tastes:
- Add more jalapeno peppers. This recipe calls for only one pepper, but you could easily go up to two or three without changing the flavor too much.
- Include the jalapeno seeds and ribs. There’s a lot of spice in those little seeds and the white fleshy parts of a jalapeno, so if you’re looking for a fiery spread, the easiest way would be to chop the jalapenos whole without removing the seeds or ribs (also called membrane).
Can you make it in advance?
Yes, you totally can, but remember that homemade guac has a very short shelf life. For the best presentation, I recommend making it no more than 24 hours in advance.
How long is it good for?
Once prepared, homeamde guacamole can be stored in a sealed container in the refrigerator for up to one or two days.
Can you freeze it?
You can freeze guacamole, but there’s one catch:
Fresh and watery veggies like tomatoes, onion, and jalapeno do not freeze well.
So, if you plan on making a large batch of guacamole to freeze (hello, avocado sale!), make your guacamole without these ingredients. But this doesn’t mean you can’t enjoy fresh veggies in your guac; add those to the guacamole as you thaw it.
Guacamole can last in the freezer for up to three to four months when prepared as recommended above.
How to keep guacamole from turning brown
There are two key methods for helping guacamole keep its pretty green color:
- Limit air access. Guacamole should be wrapped (plastic wrap), or the container should be covered with a secure lid when not currently being used.
- Lime juice. Lime juice helps in preserving the vibrant green color of guacamole. After thoroughly mixing the lime juice with the avocado, its protective effect is enhanced. However, minimizing air exposure as much as possible is still advisable to prevent any potential browning.
How long to leave out a party dip
Whenever you serve a dip for your guests to enjoy, you should always keep track of how long it sits at room temperature.
For most foods, the general rule of thumb is that a perishable item should not be in the “danger zone” for more than two hours. And by “danger zone,” this is usually at or just above room temperature. I recommend preparing this dip with chilled ingredients or serving it chilled, as this should give you more time (about one hour) before the dip reaches room temperature.
So, in total, this dip can be left out for “about” three hours, depending on the start temperature and the temperature of the room. However, be sure to check the dip occasionally and make your best judgment call.
Once you’re near the recommended time, you can cover the dip and place it back in the refrigerator. If your guests still want more dip, let it chill for at least 30 minutes before bringing it back out again.
What to serve with homemade guacamole
Once you’ve got your fresh batch of guacamole ready, consider serving it up with dippers like:
- Tortilla Chips: The classic choice. Their light, crispy texture complements the creamy guacamole perfectly.
- Sourdough: Its tangy profile offers a refreshing contrast to the rich avocados.
- Pita Chips: Mild in flavor, they don’t overpower the guacamole’s taste.
- Flatbreads: Whether it’s naan or pita, the soft and chewy texture pairs well with the creamy dip.
- Baguette Slices: Toasted with olive oil, they provide a crisp yet slightly chewy texture that contrasts with guacamole.
- Ciabatta: Its airy texture can soak up the guacamole, making it a satisfying bite.
- Rye Crisps: Their hearty flavor can stand up to guacamole’s richness.
- Focaccia: The olive oil and herbs highlight guacamole’s freshness.
- Plantain Chips: A less common but delicious option, offering a slightly sweet counter to guacamole’s savory profile.
- Taro Chips: Their nutty flavor complements guacamole well.
- Multigrain Chips: Their rich flavor and sturdy texture work well with chunky guacamole.
- Pretzel Chips: A salty and crunchy contrast to guacamole’s creaminess.
- Bagel Chips: A chewy and hearty choice that won’t get soggy easily.
- Potato Chips: The saltiness and crunch provide a different but delightful experience with guacamole.
What to make with guacamole
Guacamole can also be a great addition to other dishes, such as:
- 7 Layer Dip
- Shrimp Tacos
- Burrito Bowls
- Oven Baked Nachos
- Steak and Shrimp Fajitas
- Chicken Quesadillas
- Southwestern Guacamole Toast
- Mexican Burgers
Notes & tips for easy guacamole
- Need to ripen an avocado fast? Check out this article: Can You Really Ripen an Avocado in Just 10 Minutes?
- When preparing jalapenos, be sure to wear food safety gloves while handling them and avoid any contact with your eyes while you work. Also, you have a crucial choice to include the jalapeno seeds or remove them. The seeds are where this pepper gets its trademark fire, so only include them if you want the extra kick. For a full tutorial on cutting jalapeno peppers, check out How to Cut a Jalapeno Pepper the Right Way.
Other tasty savory dips
- 4 medium avocados, halved, seeded, and scooped
- 1 tablespoon lime juice
- 1 large tomato, chopped, seeds removed
- 1 medium jalapeno pepper, chopped, seeds and ribs removed (optional)
- 1/4 cup chopped yellow onion
- 1/4 cup fresh chopped cilantro
- 1 1/2 teaspoons fresh minced garlic, or to taste
- 1 teaspoon salt, or to taste
- 1/2 teaspoon ground cumin, (optional)
- In a large bowl, add avocado and lime juice and mash together with a fork or a spoon. If desired, you can leave a few bite-sized pieces of avocados whole.4 medium avocados, 1 tablespoon lime juice
- Add tomato, jalapeno, yellow onion, cilantro, garlic, salt, and cumin to bowl. Use a spatula to gently fold ingredients together until comibned.1 large tomato, 1 1/2 teaspoons fresh minced garlic, 1/4 cup chopped yellow onion, 1/4 cup fresh chopped cilantro, 1 teaspoon salt, 1 medium jalapeno pepper, 1/2 teaspoon ground cumin
- Serve immediately.
I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.