I make this simple homemade guacamole whenever I want something fresh, creamy, and full of bright flavor. With ripe avocados, zesty lime juice, crisp red onion, and fragrant cilantro, I create an authentic dip that comes together in just minutes and pairs perfectly with so many dishes.
Why You’ll Love This Recipe
I love how quick and effortless this guacamole is to prepare. In just 10 minutes, I can have a fresh and satisfying dip ready to serve. There’s no cooking involved, which makes it perfect for busy days or last-minute gatherings.
I also appreciate how customizable it is. I can keep it smooth or chunky depending on my mood, add extra lime for brightness, or include diced tomato for added freshness. It fits a variety of dietary preferences since it’s naturally gluten-free, dairy-free, vegan, low-carb, and keto-friendly.
Most importantly, I enjoy how vibrant and wholesome it tastes. Every bite is creamy, tangy, and just a little bit spicy.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 ripe avocados
1/4 cup red onion, finely diced
1 small jalapeño, seeded and finely chopped
2 tablespoons fresh cilantro, chopped
1 tablespoon fresh lime juice (plus more to taste)
1/2 teaspoon salt (adjust to taste)
1 roma tomato, diced (optional)
Directions
I start by cutting the avocados in half, removing the pits, and scooping the flesh into a medium mixing bowl.
Then I gently mash the avocados with a fork until I reach my preferred consistency. Sometimes I leave it a bit chunky for texture, and other times I mash it smoother.
Next, I add the finely diced red onion, chopped jalapeño, and fresh cilantro. I stir everything together to evenly distribute the ingredients.
I mix in the fresh lime juice and salt, making sure all the flavors are well combined.
If I decide to use the roma tomato, I gently fold it in at the end to keep the texture intact.
Finally, I taste and adjust with more lime juice or salt if needed. I serve it immediately with tortilla chips, tacos, or alongside my favorite Mexican-inspired meals.
Servings and timing
This recipe makes 4 servings.
Prep Time: 10 minutes
Cooking Time: 0 minutes
Total Time: 10 minutes
Each serving contains approximately 180 kcal.
Variations
Sometimes I switch things up depending on what I have available. I like adding a pinch of garlic powder or a small clove of freshly minced garlic for extra depth. If I want more heat, I leave some seeds in the jalapeño or add a dash of hot sauce.
For a fruitier twist, I occasionally fold in small cubes of mango or pineapple. When I want extra creaminess, I mix in a spoonful of sour cream or Greek yogurt, though that makes it no longer dairy-free.
If I prefer a more traditional and minimalist version, I simply use avocado, lime, salt, and cilantro.
Storage/Reheating
I prefer to enjoy guacamole immediately for the freshest flavor and brightest color. If I need to store it, I press plastic wrap directly onto the surface to minimize air exposure and refrigerate it for up to 1–2 days.
I do not recommend reheating guacamole, since it is meant to be served cold or at room temperature. If it browns slightly, I stir it gently and add a small squeeze of fresh lime juice to refresh the flavor.
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FAQs
How do I keep guacamole from turning brown?
I add enough lime juice and press plastic wrap directly onto the surface before refrigerating. Reducing air exposure helps slow down oxidation.
How do I know if my avocados are ripe?
I gently press the avocado. If it yields slightly but isn’t mushy, I consider it perfectly ripe for guacamole.
Can I make guacamole ahead of time?
I can prepare it a few hours in advance, but I find it tastes best when freshly made. If making ahead, I store it properly to prevent browning.
Is guacamole healthy?
I consider guacamole a nutrient-dense option because avocados contain healthy fats, fiber, and various vitamins. When I enjoy it in moderation, it fits well into a balanced diet.
Can I freeze guacamole?
I can freeze plain mashed avocado with lime juice, but I find that fully mixed guacamole with onions and tomatoes may change texture after thawing.
Conclusion
I love how this simple homemade guacamole delivers bold, fresh flavors with minimal effort. It’s creamy, vibrant, and incredibly versatile. Whether I serve it at a party, enjoy it as a snack, or add it to tacos and bowls, I always appreciate how easy and satisfying it is to make from scratch.
📖 Recipe:
Print
Simple Homemade Guacamole
- Total Time: 10 minutes
- Yield: 4 servings
- Diet: Vegan
Description
A fresh and creamy homemade guacamole made with ripe avocados, zesty lime juice, red onion, jalapeño, and cilantro. This quick, no-cook dip is vibrant, flavorful, and perfect for serving with chips, tacos, or Mexican-inspired dishes.
Ingredients
3 ripe avocados
1/4 cup red onion, finely diced
1 small jalapeño, seeded and finely chopped
2 tablespoons fresh cilantro, chopped
1 tablespoon fresh lime juice (plus more to taste)
1/2 teaspoon salt (adjust to taste)
1 roma tomato, diced (optional)
Instructions
- Cut the avocados in half, remove the pits, and scoop the flesh into a medium mixing bowl.
- Mash the avocados with a fork until you reach your desired consistency, either chunky or smooth.
- Add the diced red onion, chopped jalapeño, and cilantro. Stir to combine evenly.
- Mix in the fresh lime juice and salt, stirring well to blend the flavors.
- If using, gently fold in the diced roma tomato.
- Taste and adjust seasoning with additional lime juice or salt as needed. Serve immediately.
Notes
Press plastic wrap directly onto the surface before refrigerating to reduce browning.
Guacamole is best served fresh but can be stored in the refrigerator for up to 1–2 days.
Add garlic, hot sauce, or extra jalapeño for more flavor and heat.
For a minimalist version, use only avocado, lime juice, salt, and cilantro.
Do not reheat; serve chilled or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 16 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 7 g
- Protein: 2 g
- Cholesterol: 0 mg
