Easy Homemade Guacamole that is perfect for taco night, using on your nachos or serving alongside your quesadillas. The perfect appetizer that will disappear in no time.

 

When I was growing up we had Mexican food every Sunday night. Sometimes with was Ground Beef Enchiladas, sometimes it was Wet Burritos and sometimes it was just tacos, but it was always some kind of Mexican/Tex-Mex food. And Homemade Guacamole was always served with it. My grandparents lived next to someone moved there from Mexico, and she liked to teach my grandma some of her recipes. This guacamole was one of them. So it is how I grew up eating it, and how I still make it now.

Why You’ll Love This Homemade Guacamole

• Easy – No cooking, no special appliances, just a fork and a knife to slice up the veggies is all it takes.
• Fast – 5 minutes and you are dipping your chips. Doesn’t get much faster for a dip.
• Tasty – homemade guacamole is just so much better than the store bought little tubs of it. Using fresh avocados make it extra delicious, plus you control the spices.

What You’ll Need

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

• Avocados
• Onions
• Tomato
• Chili Powder
• Paprika
• Salt
• Black Pepper

How to make Guacamole

• Chop – Start by mincing your onion as small as you can. Dice the tomatoes. Cut the avocados in half, remove the pit, and scoop out the flesh onto a plate.
• Mash – Use a fork to mash the avocado to your desired consistency. You can make it super smooth, super chunky or anything in between.
• Stir – Add in the onions, tomatoes, and spices. Stir to combine.
• Taste – Make sure to taste the guacamole and adjust the spices. Avocados all vary, so make sure to test and see if it needs more spices.

Recipe Tips & Variations

• Ripe avocados are key. They will be dark in color and when you gently squeeze them they will give a little.  If they are firm, let them sit a couple days.  You can put them in a paper bag to quickly the ripening process if you need to.
• Spices – I like to let the taste of the avocado shine through, so I go minimal on the spices.  Just salt, pepper, chili powder, and paprika. So start small, taste and adjust. Avocados vary in taste, just like all produce does. So one time you might need 1/4 teaspoon and the next time you might need closer to 1/2 teaspoon.
• Chunky vs smooth. This is on the smoother side, but is isn’t like a puree. I mash most of the avocado with a fork before mixing anything in.  So there are still some chunks. It is smooth enough for dipping, but not creamy like an actual dip.
• Like It Spicy – my husband likes all things spicy, so sometimes I will add either cayenne pepper or add chopped jalapeno.

Storing Guacamole

You really want to make guacamole right before you are going to serve it.  Avocados turn brown quickly once they are exposed to the air. You can add in a little lime juice to slow down the process. But homemade guacamole is not something you make in the morning for dinner that night.

If you do have leftover, place a piece of plastic wrap over the top and press down so it is completely covering as much of the surface as possible. Store in the fridge. It will still start to turn brown after a few hours, but is still safe to eat.

What To Serve Homemade Guacamole With

This makes a great dip for just about any meal or topping for a burger or sandwiches, but here are a few recipes that I always serve guacamole with!

• Air Fryer Nachos
• Pork Carnitas
• Chipotle Chicken Bowls
• Chicken Tostadas
• Baked Chicken Taquitos
• Chicken Taco Burger
• Carne Asada Fries

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