This homemade guacamole recipe brings together ripe avocado, fresh lime and a little crunch from onion and tomato. A fork leaves the texture pleasantly chunky, and a small jalapeño gives you control over the heat. It takes about 15 minutes from chopping to serving, making it an easy addition to taco night or a bowl of chips shared at the table.
The ingredients that make a difference
Choose avocados that yield slightly to gentle pressure without feeling hollow or mushy. Three medium avocados should give you about 450 g of flesh. Weighing the flesh is useful if yours are especially small or large; it keeps the lime and salt in balance.
Fresh lime juice adds brightness, while finely diced white onion provides a crisp bite. Roma tomatoes are convenient because their flesh is firm. Scoop out the loose, watery seeds before chopping so the guacamole stays thick. Cilantro adds a fresh herbal note; leave it out if you dislike it. Start with half the jalapeño for a mild dip, then add more after tasting.
How to make chunky guacamole
Wash the produce before cutting, including the avocado skins. A knife can carry dirt from the peel to the flesh, which is why the FDA recommends rinsing produce under running water even when the skin will be discarded. Use clean utensils and a clean cutting board.
Mash the avocado with the lime juice and salt first. Stop when the base is creamy enough to hold together but still has small chunks. Fold in the diced vegetables and cilantro with a spoon. This order lets you control the avocado texture without crushing the tomato into the mixture.
Taste before adding more
If the flavor seems flat, add a small pinch of salt and taste again before squeezing in more lime. If it tastes too sharp, fold in a little more ripe avocado. Taste with whatever you plan to serve alongside it, since salted tortilla chips change the overall seasoning. For a smoother guacamole, mash longer before adding the vegetables.
White onion can be replaced with red onion for a slightly different bite. A serrano pepper gives a hotter variation, so use it sparingly. For tomato-free guacamole, simply omit the tomato; the mixture will be thicker and the avocado flavor more prominent. These changes also alter the final yield and nutrition estimate.
Homemade Guacamole
Ingredients
Method
- Rinse the avocados, lime, tomato, cilantro and jalapeño under running water, then dry. Dice the onion and tomato, chop the cilantro and mince the jalapeño.
- Halve each avocado lengthwise, keeping it on a cutting board. Remove the pit with a spoon and scoop the flesh into a mixing bowl.
- Add the lime juice and salt. Mash with a fork until mostly creamy with small avocado chunks.
- Fold in the onion, tomato, cilantro and jalapeño. Taste and adjust the salt or lime a little at a time. Serve immediately, or cover the surface and refrigerate until serving.
Notes
Estimated nutrition
| Nutrient | Estimated amount |
|---|---|
| Calories | 100 kcal |
| Carbohydrates | 7 g |
| Protein | 1 g |
| Total fat | 8.5 g |
| Saturated fat | 1.2 g |
| Fiber | 4 g |
| Total sugars | 1 g |
| Sodium | 150 mg |
These rounded estimates use the listed ingredient quantities and standard food-composition values such as those in USDA FoodData Central. Avocado variety, the amount of salt added and portion size can change the figures.
Storage and making ahead
Guacamole tastes freshest soon after mixing. To make it ahead, spoon it into a small airtight container, smooth the top and press food-safe wrap directly against the surface before closing the lid. Refrigerate at 40°F (4°C) or below and use within 1 to 2 days for best quality. Lime slows browning but does not make the dip shelf-stable, and an avocado pit only covers the small patch it touches.
Serve a small bowl and keep the rest chilled. Discard guacamole left at room temperature for more than 2 hours, or 1 hour when temperatures are above 90°F (32°C), following FoodSafety.gov’s guidance for perishable foods.
Common questions
Can I make guacamole without cilantro?
Yes. Leave it out and taste the finished dip before changing the lime or salt. You can add a little sliced green onion if you want another fresh note.
Can I use lemon instead of lime?
Yes, although the flavor will be different. Begin with the same amount of fresh lemon juice, then adjust after the vegetables are folded in.
What to serve with guacamole
Spoon it over easy ground beef tacos, add a dollop to a bowl of hearty beef chili, or serve it with crunchy cucumber and bell pepper strips. For another fresh side to share, try the Mediterranean quinoa salad.
