Homemade Guacamole

Happy summer, friends! We are now officially in the beloved warm weather months, and I couldn’t be happier after spending all spring cooped inside.

We have been bursting at the seams to get outside and enjoy the lovely weather, and I knew this delicious appetizer would accompany our summer meals perfectly.

Homemade guacamole is so straightforward, it really takes no time at all. It is also easily customizable such as using shallots for the red onions, or swapping the grape tomatoes for Roma tomatoes. I use grape tomatoes because they are easier to measure, cut, and quarter for this recipe than other large tomatoes.

We will usually eat the entire serving with tortilla chips (these are my fave). Of course who doesn’t love guacamole over tacos, salads, and in wraps?

Avocados can always be found in my kitchen. If I have an abundance of ripening avocados for the week, this recipe is what uses them all up. Enjoy this easy, speedy, yummy appetizer and let me know how you enjoy homemade guacamole!

Print Recipe

Homemade Guacamole

Guacamole is one of the easiesst and fastest appetizers one can make!

Prep Time10 minutes mins

Total Time10 minutes mins

Course: appetizer

Cuisine: American, Hispanic

Keyword: avocado, guacamole

Ingredients

• 4 very ripe avocados
• 1/2 red onion, diced
• 1/2 cup grape tomatoes, quartered
• 2-3 garlic cloves, minced (about 1 1/2 teaspoons)
• 1 jalapeno, deseeded, diced finely
• handful of fresh cilantro, chopped finely (about 3 tablespoons)
• juice from 1 lime
• 1/2 teaspoon salt, or to taste.

Instructions

• Slice avocados in half, scoop each half into a mixing bowl, and discard pit and skins.
• Mash avocados with potato masher or fork until desired "chunkiness".
• Add remaining ingredients and stir gently to combine. Enjoy!

Notes

Keep a sheet of plastic wrap directly on guacamole to prevent oxidation (browning) and store in the refrigerator for up to 3 days. Water may also be used in the place of plastic wrap (much like a butter bell).