Homemade Guacamole

homemade guacamole with avocado

Who doesn’t love guacamole? Especially in the summertime. It’s one of the most refreshing condiments. You can buy it at the store but it’s so much better when it’s freshly homemade.

Guacamole goes great with homemade corn tortilla chips made with coconut oil, or with tacos or quesadillas.

Homemade Guacamole

Difficulty: EASY


Avocados, preferably Hass (3)
Onion (1)
Garlic clove (1)
Sea salt (1/4 tsp) — where to buy sea salt
Lime or lemon, fresh, organic if possible (1)


1. Halve and remove the pit from 1 avocado. Scoop flesh into medium sized bowl and mash lightly with a fork.
2. Peel and finely mince onion — you need about 1 tablespoon — and garlic clove. Add to the bowl.
3. Halve and remove the pits from the last 2 avocados. Remove the flesh and dice. Add to the bowl.
4. Using a fork or lemon reamer, squeeze the juice of the lime over the diced avocado.
5. Mix entire contents of the bowl together lightly with a fork until combined but still chunky.
6. Add sea salt to taste.
7. Add more onion, garlic and/or citrus to taste.
8. Guacamole can be made up to a day in advance (cover with plastic wrap and refrigerate; include the pit and it will keep longer).

Photo Credit: avocado by ollesvensson on Flickr

Ann Marie Michaels

I have 25 years of experience in digital and online media & marketing. I started my career in Silicon Valley and Los Angeles, working at some of the world’s top ad agencies. In 2007, after my first child was born, I started this little food blog which I grew to over 250K monthly unique website visitors and over 350K social media followers. For nearly 15 years, I've helped my audience of mostly moms and women 25-65 cook for their families and live a healthier lifestyle.

 The year after I started the blog, I founded a blog network in the health & wellness space called Village Green Network. I started the company on my coffee table and bootstrapped the business to over $1.3 million in annual revenue within 5 years. During that time, I helped a number of our bloggers become six figure earners. After being censored on almost every social media platform for telling the After being censored on almost every social media platform from Facebook and Instagram to Pinterest and Twitter, and being deplatformed on Google, I am now deployed as a digital soldier, writing almost exclusively about politics on my blog Cheeseslave.com. Because who can think about food when we are fighting the second revolutionary war and third world war? Don't worry, there will be more recipes one day. After the war is over.

10 thoughts on “Homemade Guacamole

  1. I like to add a fresh chopped tomato to mine. The kids gobble it up! It usually only lasts about 15 minutes in this house. Surprisingly, it also goes great with sliced up cucumber. ( Not a combination I thought would be good!)

  2. It’s sooo good with a splash of the fermented salsa in it 🙂 Especially since I puree mine up so it’s smooth. What makes it keep longer with the pit in it?

  3. I also add finely chopped tomatoes, and LOTS more garlic! Usually about 4-5 cloves. You can never have too much garlic. 🙂 And cilantro! Cilantro puts homemade guacamole over the top!

  4. I make yummy guac….

    In the food processor mix:
    Lime juice
    Chop it fine for the “paste”.

    Put the paste in a bowl (preferably a molcajete) and then add in the avocado.
    Mush it in with a fork while integrating the paste.
    Stir in tomatoes at the end.

    Good luck!

  5. Following is my personal favorite. I tend to use much less lime as well. 2-3T. Also they claim that it will serve 5-10 people. I have not found this to be the case. I find it only serves one. One who will snarl like a caged animal at anyone who comes near his guacamole!


    5 cloves of garlic
    5 tablespoons of lime juice (preferably fresh-squeezed)
    3 hot peppers (jalapeno or serrano)
    3 Hass avacadoes (not the big pale California kind)
    1 teaspoon of coarse kosher salt


    Seed the hot peppers and peel the garlic. Chop the garlic coarsely,
    sprinkle with the salt and chop some more until you have a coarse paste.
    Chop up the peppers with this, so that you have a thick, gooey
    garlic-salt-pepper sort of sludge (yummy!). Scrape this into a bowl,
    taking care to scrape all the garlic and pepper juices in, too. Mix
    two of the five tablespoons of juice in with this and put this aside
    until you’re almost ready to serve the guacamole. You can make this
    mixture a few hours before you’re ready to make the finished product.

    When you’re ready to make the guacamole, peel and pit the avacadoes.
    Mash them, preferably by hand–food processors will take too much of
    the texture out. Mix in the above goo and the rest of the lime juice
    and it’s ready.

    You can also add finely chopped onion (say, half a large white onion)
    and/or a lot of minced cilantro (a large handful of leaves). Serves 5
    or 10 people, takes about 1.5 hours.

  6. Ditto – tomatoes and fresh cilantro really make guacamole. And everyone note the salt – forget it, and your dish will taste flat!

  7. I have to add cilantro, it brings out the flavor especially with the lemon. A little pepper and even a dash of cayenne and we devour it! I can’t wait for fresh guacamole all winter long, so the summer we have numerous times a week! 🙂

  8. The recipe is very similar to the one I make, except I mash everything so it’s smooth. 🙂 I have also been known to add a little yogurt or kefired cream to ours. 🙂

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