Nothing beats fresh, homemade guacamole, and I’m excited to share my foolproof recipe, which has been a hit at many family gatherings and potlucks. You can make this easy guacamole in minutes with just four ingredients. This bowl of creamy, green goodness turns ordinary tacos into something special and makes a bowl of chips the star of any gathering!
What you will love about this guacamole is its simplicity. By using just four ingredients, each flavor shines through clearly, rather than getting lost in a complicated mix. The creamy avocado, bright lime, and tomatoes with chiles create a fabulous balance.
If you’ve tried making guacamole before and ended up with a brown, mushy disappointment, don’t worry. My tips will give you restaurant-quality texture and appearance every time. Additionally, I’ll show you exactly how to keep it fresh if you need to prepare it ahead of time.
This tasty guacamole works as a quick snack with chips, a topping for weeknight tacos, or even spread on toast for a satisfying breakfast upgrade. It’s the simple recipe you’ll use again and again when you need something impressive with minimal effort.
I’ll walk you through each step, share my favorite serving suggestions, and give you tips to pick the perfect avocados every time. Whether you’re prepping for game day or just craving a fresh and healthy snack, this guacamole recipe will become your go-to.
Looking for more easy recipes to spice up taco night? Try queso dip, pickled jalapeños, or garlic aioli sauce.
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Ingredient Notes
For exact amounts needed see the recipe card below
- Avocados
- Diced tomatoes with chilies: This is my favorite shortcut! I use a can of diced tomatoes with green chilies (like Rotel).
- Onion
- Lime juice: A fresh squeeze of lime juice brightens up the flavors and helps prevent browning.
- Salt
- Pepper
How to Make Homemade Guacamole
- Start by cutting your avocados in half, removing the pits, and scooping the flesh into a medium bowl. Using a fork or potato masher, mash the avocados to your desired consistency. I like mine a little chunky, but you can make it as smooth as you like!
- Add your chopped onion and the well-drained can of diced tomatoes with chilies to the mashed avocados. The key here is making sure those tomatoes are well-drained – so the guacamole isn’t watery.
- Finish it off with a good squeeze of fresh lime juice, then season with salt and pepper to taste. I usually start with about 1/4 teaspoon of each and adjust from there.
Serving Ideas
While my family happily eats homemade guacamole straight from the bowl with tortilla chips, there are lots of delicious ways to serve this creamy dip!
- As a topping for tacos or burritos (Taco Tuesday just got better!)
- Spread it on sandwich bread instead of mayo
- Add a dollop to your morning eggs
- Use it as a healthy dip for fresh vegetables like carrots and bell peppers
When serving guacamole at parties, I like to nest the serving bowl in a larger bowl filled with ice. This keeps it fresh longer, especially during those hot summer gatherings!
How to Store
Storing guacamole can be tricky since avocados love to turn brown. The key is keeping air away from it. I put leftovers in an airtight container and smooth the surface with a spoon.
Then, add a layer of plastic wrap directly on top and put a lid on the container. The double layer of plastic wrap, right on top, and a lid help keep it fresh for 2-3 days in the fridge.
Tips & Tricks
Be sure to check out the step by step instructions
- The key to amazing guacamole starts with perfectly ripe avocados. Give them a gentle squeeze – they should yield slightly but not be overly soft or mushy. If they’re too firm, leave them on the counter for a day or two to ripen.
- Make sure you drain the tomatoes well.
- When storing guacamole, press plastic wrap directly onto the surface to prevent air gaps.
- While this recipe is delicious as-is, you can customize it. Some tasty add-ins include fresh minced garlic, chopped cilantro, diced jalapeños, and a pinch of cumin.
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Homemade Guacamole Recipe
Ingredients
- 3 avocados peeled and pitted
- 1 can diced tomatoes with chiles 10 ounces, drained
- ½ cup onion chopped
- squeeze of lime juice
- salt and pepper to taste
Instructions
- Drain the tomatoes and chop the onion. Mash the avocados.3 avocados
- Add the onion along with the drained tomatoes and green chilies.½ cup onion, 1 can diced tomatoes with chiles
- Squeeze on some lime juice and add salt and pepper to taste.squeeze of lime juice, salt and pepper to taste
Video
Notes
- Make sure you drain the tomatoes well.
- The key to amazing guacamole starts with perfectly ripe avocados. Give them a gentle squeeze – they should yield slightly but not be overly soft or mushy. If they’re too firm, leave them on the counter for a day or two to ripen.
- When storing guacamole, press plastic wrap directly onto the surface to prevent air gaps.
- Some tasty add-ins include fresh minced garlic, chopped cilantro, diced jalapeños, and a pinch of cumin.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Nutrition facts are estimates.
