4.8 from 18 votes
Guacamole Recipe
This Guacamole recipe is easy to make at home and tastes like it came from a restaurant. All you need is a few fresh ingredients to get started!
Prep Time
10 mins
Total Time
10 mins
Servings:
6
Calories:
169 kcal
Course:
Side Dish
Cuisine:
Mexican
Ingredients
- 3 large avocado about 6 to 8 oz. each, ripe
- 2 to 3 tablespoons lime juice , freshly squeezed
- ½ to ¾ teaspoon salt to taste, fine
- 1 garlic minced (optional, clove
- ½ cup red onion , finely diced
- ¼ cup cilantro finely chopped, fresh
- 1 jalapeño , finely chopped (white pith and seeds removed for a milder flavor)
Instructions
- Cut the avocados in half and carefully remove the pit. Use a large spoon to scoop the avocado flesh out of the shell, then add it to a large bowl. Mash the avocado with a fork until it looks relatively smooth.
- Add in 2 tablespoons of lime juice, along with ½ teaspoon of salt, and garlic, if using, red onion, cilantro, and jalapeno. Continue to mash and stir the ingredients together. Taste the mixture and add another tablespoon of lime juice or an extra ¼ teaspoon of salt to boost the flavor. (My go-to ratio is 1 tablespoon of lime juice plus ¼ teaspoon of fine sea salt per large avocado used, but this may vary based on your taste buds and the type of salt used.)
- Serve the guacamole right away, or store it in an airtight container in the fridge for up to 72 hours. (See tips to prevent browning in the full post.)
Cup of Yum
Notes
- Nutrition information is for 1/6 of this recipe. (Or roughly a 1/3 cup of guacamole, assuming you get 2 cups total from this recipe.) This information is automatically calculated and is just an estimate, not a guarantee.
- Safety Tip: When chopping fresh jalapenos, take care to touch them as little as possible so that the juice doesn't burn your skin. Don't touch your eyes after cutting it! Wear gloves to be on the safe side, because fresh jalapeno juice can burn your skin even hours later. (Trust me, I've been there while writing cookbooks!)
- Variations: You can add a 1/4 teaspoon of ground cumin for more of a taco dip flavor, or add a pinch of cayenne pepper for extra spice. For a chunkier dip, add diced tomatoes.
- Update Note: This recipe was updated in January 2024 to make a larger batch. If you prefer the original, you can find that here.
Nutrition Information
Calories
169kcal
(8%)
Carbohydrates
11g
(4%)
Protein
2g
(4%)
Fat
15g
(23%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
10g
(50%)
Sodium
202mg
(8%)
Potassium
524mg
(11%)
Fiber
7g
(28%)
Sugar
1g
(2%)
Vitamin A
220IU
(4%)
Vitamin C
16mg
(18%)
Calcium
18mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 169
% Daily Value*
| Calories | 169kcal | 8% |
| Carbohydrates | 11g | 4% |
| Protein | 2g | 4% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Sodium | 202mg | 8% |
| Potassium | 524mg | 11% |
| Fiber | 7g | 28% |
| Sugar | 1g | 2% |
| Vitamin A | 220IU | 4% |
| Vitamin C | 16mg | 18% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.