Why This Recipe Matters
There’s a reason this guacamole is one of the most requested recipes in my house. It starts with fresh, simple ingredients that let the creamy avocados shine. Just enough lime, jalapeño, cilantro, and a hint of cumin create the perfect balance of flavor.
I always have to double this recipe so there’s enough for everyone to snack on with tortilla chips while the rest of dinner comes together. Then there’s still plenty left for topping tacos, fajitas, burrito bowls, or even nachos. Guacamole is one of those recipes that seems to make just about everything better.
Prepare your Taste Buds
I’ve always loved guacamole, and every time I make it fresh at home, everyone devours it. Once you’ve made homemade guacamole from scratch, it’s hard to go back to the store-bought version. The creamy avocados, bright lime juice, fresh cilantro, scallions, and just a hint of cumin come together for a guacamole that’s fresh, vibrant, and packed with flavor. Whether you prefer it silky smooth or a little chunky, it’s easy to make it just the way you like it—simply reserve some of the diced avocado and gently fold it in after mashing the rest. It never fails—someone always says, “Oh, this is so good,” before adding another generous dollop to their plate.
Simple Ways to Serve This
Serve this Fresh Guacamole with tortilla chips alongside my Homemade Salsa for an easy appetizer, or spoon it over Beef Taco Meat made with my Homemade Taco Seasoning for a taco night everyone will love.
Fresh Guacamole
Fresh guacamole made with ripe avocados, lime juice, cilantro, scallions, and jalapeño creates the perfect creamy dip for tortilla chips, tacos, burrito bowls, fajitas, and more.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 10 servings 1x
- Category: Appetizer
- Cuisine: Mexican
Ingredients
- 4 medium avocados, diced (enough to equal 2 cups)
- 3 tablespoons lime juice
- 1 tablespoon jalapeño, minced
- 1/2 cup scallions, thinly sliced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 cup fresh cilantro, finely chopped
Instructions
- In a small bowl, combine the lime juice, jalapeño, and scallions. Let the mixture sit while you prepare the avocados.
- Slice the avocados in half and remove the pits. Without piercing the skin, use the tip of a knife to score the flesh into small cubes. Scoop the avocado into a medium bowl.
- Add the lime mixture, ground cumin, garlic powder, and kosher salt to the avocados. Mash with a fork until the guacamole reaches your desired consistency.
- Gently fold in the cilantro along with any reserved diced avocado. Taste and season with additional kosher salt, if needed.
- Serve immediately with tortilla chips, or for the best flavor, refrigerate for at least 1 hour to allow the flavors to meld. To store, transfer the guacamole to an airtight container and use a spatula to press it into an even layer, eliminating any air pockets. Press a piece of plastic wrap directly onto the surface of the guacamole before sealing the container with a tight-fitting lid to help prevent browning.
Notes
- If you prefer a chunkier guacamole, reserve some of the diced avocado to fold in at the end.
Nutrition
- Serving Size: 1/4 cup
- Calories: 157
- Sugar: 0.5 g
- Sodium: 70.4 mg
- Fat: 14.2 g
- Carbohydrates: 8.7 g
- Fiber: 6.4 g
- Protein: 1.9 g
- Cholesterol: 0 mg
Substitutions & Variations
- Adjust the heat: Remove the seeds and membrane from the jalapeño for a milder guacamole, or leave them in for extra spice.
- Add tomatoes: If you enjoy tomatoes in your guacamole, gently fold in ½ cup diced Roma tomatoes just before serving. For the best texture, remove the seeds and excess juices first so the guacamole doesn’t become watery.
Handy Hints
- For mild guacamole: Slice the jalapeño in half lengthwise, then use a spoon to remove the seeds and membrane before mincing.
- For chunkier guacamole: Reserve some of the diced avocado before mashing, then gently fold it in at the end.
- Buying avocados for the same day: Choose avocados that feel firm but yield slightly to gentle pressure. You can also remove the small stem at the top—if it’s green underneath, the avocado is ripe and ready to use.
- Ripen avocados faster: Place firm avocados in a brown paper bag with a banana. Fold the bag closed and store it at room temperature for 2–3 days. The banana releases ethylene gas, which naturally speeds up the ripening process.
- Store ripe avocados: Once ripe, whole avocados can be refrigerated for up to 1 week to slow the ripening process.
Make-Ahead Tips
- Prepare in advance: For the freshest flavor, make the guacamole up to 24 hours in advance. It can be prepared up to 48 hours ahead, but proper storage is essential to minimize browning.
- Store properly: Transfer the guacamole to an airtight container and use a spatula to press it into an even layer, eliminating any air pockets. Press a piece of plastic wrap directly onto the surface of the guacamole before sealing the container with a tight-fitting lid.
- If browning occurs: If a thin layer of browning develops on the surface, simply scrape it off with a spatula before serving. The guacamole underneath will still be good.
Your Table Matters
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