How to Make Guacamole
Find out how to make a simple guacamole recipe, plus ideas for delicious additions to take your guac to the next level.
Can you believe it’s almost Cinco de Mayo? Before we know it it will be summertime. Coincidentally today is also Taco Tuesday, though I say any day is a good day for tacos or guacamole. Am I right? Coming from Southern California, guacamole is one of the first things I learned how to make and is a staple in my home. I make guac for our weekly taco or burrito nights, and my kids often ask to make a simple guacamole to eat with chips and veggies. To simplify and cut out any chopping, sometimes I even make super-fast guacamole with just lime juice and a pinch of garlic salt.
How to Make Classic Guacamole
I wanted to share a classic basic guacamole recipe with you, and a few tasty mix-ins or toppings to take your guac to the next level. Yes, we can find pre-made guacamole at most any grocery store these days, which is super convenient. But it’s also very easy to make guacamole at home, and it tastes so much better. Basic guacamole requires just a few simple ingredients: avocado, lime, garlic, and salt. To add flavor and crunch, we add finely diced jalepeno and onion or shallot. As I mention in the YouTube video, I prefer shallots here because they are milder. My kids are not always happy with a chunk of raw onion, but they are fine with shallots.
I am always a happy girl when a big bowl of homemade guacamole shows up at parties, or just my kitchen counter. While classic guacamole is pretty perfect as it is, I do like to add more fun, beautiful, and delicious flavors from time to time.
For this post I made a double batch of guacamole and divided it among four bowls. I think serving a variety of guacamole flavors would be so much for for a taco bar! Guacamole with pomegranate arils is my favorite during the fall and winter months. The seeds practically sparkle atop the creamy guacamole and add a burst of juicy sweet flavor. During the summer I love adding diced mango or pineapple for some tropical flavor. Diced tomato is a classic of course.
How to Store Homemade Guacamole
As you may have noticed, avocados don’t stay green for long. When exposed to air the begin to turn brown quickly. Luckily the acid in lime juice keeps guacamole fresh longer. Some people swear by leaving an avocado pit in the guacamole to retain freshness. I store mine in an airtight container and it usually stays perfectly fresh and green for up to 12 hours. Plenty of lime juice is key.
- 2 ripe avocados
- juice of 1 lime
- 1-2 cloves garlic, minced or crushed
- 1 small shallot, finely diced
- 1/2 jalapeno, seeded and finely diced
- 2 tablespoons chopped fresh cilantro, optional
- 1/4 teaspoon sea salt
- 1 Roma tomato, diced (optional)
- 2 tablespoons pomegranate arils (optional)
- 1/2 mango, diced (optional)
- Cut avocados in half, remove the seeds, and scoop the flesh into a bowl. Add lime juice, garlic, shallot, jalapeno, and cilantro. Mash with a fork. Season to taste with salt.
- Stir in tomato, pomegranate, or mango, if desired. Enjoy with tortilla chips or on tacos.
- Guacamole can be made an hour or two in advance. Cover tightly with plastic wrap and store in the refrigerator.
*Nutrition information is approximate and based on 1/4 of this recipe without any additions.
Nutrition Information:Yield: 4 Serving Size: 1/4 recipe
Amount Per Serving: Calories: 172