Homemade guacamole is easy to make from fresh ingredients! It enhances the taste of tacos, nachos, tostados, and more! It also makes a great low-carb, gluten-free, vegan dip for parties or game night.
⏲️ Time needed
This recipe only takes 10-15 minutes to prepare and mix.
❓ Homemade Guacamole FAQ
Yes! There is no need to use any kind of mix to make homemade guacamole.
seeded and diced jalapeno pepper
lime (juice plus zest)
chopped fresh cilantro
Homemade guacamole is super simple to make using fresh ingredients (no mixes required)! Follow our tips below for choosing ripe avocados, then use the step-by-step instructions in the recipe card with images to prepare the guacamole.
Like all authentic guac recipes, this one uses all fresh ingredients and no mixes or seasoning packets. The type of chili pepper used may vary from recipe to recipe.
Some recipes call for garlic, but I prefer just onion. It's really just a taste preference.
How to choose avocados correctly is important. You won’t be able to mash them if they are unripe, but they go from perfectly ripe to past their prime in about 15 minutes.
Unripe avocados can be purchased if you plan to use them later in the week. It is an exercise in futility to try to use them before they are ripe, though.
I usually buy the Hass variety, which turn darker as they ripen (other varieties may not darken with ripeness). The color of this variety, in addition to the feel when you give them a gentle squeeze, will help you determine the level of ripeness.
For immediate use, avocados should be firm but have some give when you squeeze them gently in the palm of your hand. Do not use fingertips when you squeeze—that can bruise them. If they have a lot of give, they are close to or past their prime. If they have no give, they will need a few days to ripen.
You can hasten ripening by putting the avocados in a paper bag and rolling down the top. Leave them in the bag at room temperature, checking them each day with a gentle palm squeeze—they do not take long to ripen in the bag.
I generally prepare it no more than an hour before serving for the best results and freshest appearance. If you really need to prepare it early, I recommend prepping everything except the avocados no more than a day in advance. When ready to serve, peel, pit, and mash the avocados and add to the prepped ingredients.
It perishes quickly, and the quality peaks within a couple of hours of preparation. By the second day, the guacamole starts turning brown and separating.
Store guacamole in an airtight container, and seal the guacamole from exposure to oxygen with water, lime juice, or avocado oil.
I usually use glass containers with snap-lock lids for storage and follow this procedure to prevent browning:
- remove air pockets by pushing on the guacamole all across the surface and sides
- smooth the surface of the guacamole so it is flat with no peaks
- cover the surface of the guacamole completely with water, lime juice, or avocado oil (I use avocado oil)
To use the guacamole, pour off the liquid or oil (I reserve this in case I will not use all of the guacamole and need to refrigerate leftovers), use as desired, then repeat the procedure from above with the reserved liquid or oil for any leftovers.
Vacuum sealing also helps retain freshness (these FoodSaver canning jar sealer attachments are great for vacuuming the air out of canning jars; affiliate link).
Although guacamole won't go bad in the freezer, the texture and flavor degrade when it is frozen. Guacamole is best eaten fresh shortly after it is made.
This step-by-step homemade guacamole recipe has 2 net carbs per serving (this recipe makes 12 servings using 4 medium-sized avocados).
Guacamole is delicious with low-carb tortillas or on toasted low-carb bread, and it makes a great topping for low-carb Tex-Mex bowls and chili.
Always wear gloves when working with jalapenos, and wash your hands carefully before touching your face. If you don't have plastic gloves, this is a great way to reuse clean grocery store produce bags.
Easy Homemade Guacamole Step By Step
- 4 ripe avocados
- 1 small onion, chopped
- 1 medium tomato, chopped
- 1 jalapeno, seeded and chopped
- 1 teaspoon salt
- 2 tablespoons fresh lime juice
- ½ teaspoon lime zest
- ½ cup fresh cilantro, chopped
- Cut each avocado in half lengthwise, then cut in half lengthwise again. With each cut, take the knife all the way to the pit and, with the avocado on the cutting board and the knife horizontal and parallel to the cutting board, rotate the avocado carefully while holding the knife in place. If the avocado is ripe, it should be fairly easy to cut through.
- Take the quarters apart and remove the pit by gently twisting with your fingers.
- Peel each section of avocado.
- Cube each avocado quarter, place in a medium bowl, and mash gently, leaving some chunks.
- Add remaining guacamole ingredients and mix thoroughly.
- Adjust seasonings to taste and serve immediately or refrigerate until ready to use.