0 from 6 votes
Homemade Guacamole
This easy homemade guacamole recipe utilizes all fresh ingredients and mixed with delicious spices to make the most flavorful guacamole. This guacamole recipe makes the perfect snack dip, accompaniment to your Mexican dishes, or center of your game day party spread.
Prep Time
20 mins
Total Time
20 mins
Calories: 424 kcal
Course:
Appetizer
Cuisine:
Mexican
Ingredients
- 5 avocados (cut in half, seeds removed, and flesh scooped out (see avocado notes))
- 1 Roma tomato (diced (1/3 cup))
- 1/2 red onion (peeled, chopped (1/4 cup))
- 3 cloves garlic (minced (1 tbsp))
- 1 Jalapeño (seeded and minced (about 1 tbsp))
- 1 lime (juiced (2 tbsp))
- 1/4 cup fresh cilantro (roughly chopped)
- 1 teaspoon ground cumin
- 1/2 teaspoon dark chili powder
- 1/2 teaspoon smoked paprika
- 3/4 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
Instructions
- In a molcajete or large bowl, add the avocado halves. Using a pestle or mashing tool (a whisk, fork, potato masher, bladed dough cutter, etc.), mash avocado to preferred consistency (I prefer mine chunky).
- Add in the spices: dark chili powder, ground cumin, smoked paprika, kosher salt, ground black peppper. Next add the diced tomatoes, red onion, garlic, jalapeño, cilantro, and lime juice. Mix until all ingredients are fully combined. Taste and adjust seasoning/lime juice if needed. Serve immediately fresh.
- To store: Put your guacamole into a Tupperware container and smooth it down so there are no air pockets. Using plastic wrap, push it into the guac so no air spaces exist. You can also cover in a thin layer of lime juice or even water. Cover with Tupperware lid and refrigerate for up to 2 days.
Cup of Yum
Notes
- Choosing avocados: If you aren’t eating them right away, green un-ripe avocados are hard to the touch and will soften in a few days. If you want ready to eat avocados, you want them to be darker in color, but still firm/soft. If they are mushy, they are already overripe.
- Cutting avocados: Using a sharp chef’s knife, carefully cut the avocado in half by cutting around the pit lengthways. Twist and open the avocado halves exposing the pit. Using the knife remove the seed, it should easy pop out by hitting the knife into the seed and twisting it out. Do not use your hand to remove the seed off the knife, I tap it on the cutting board till it releases. Scoop out with a spoon.
Nutrition Information
Calories
424kcal
(21%)
Carbohydrates
27g
(9%)
Protein
6g
(12%)
Fat
37g
(57%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
5g
Monounsaturated Fat
25g
Sodium
461mg
(19%)
Potassium
1338mg
(38%)
Fiber
18g
(72%)
Sugar
3g
(6%)
Vitamin A
815IU
(16%)
Vitamin C
38mg
(42%)
Calcium
53mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 424
% Daily Value*
| Calories | 424kcal | 21% |
| Carbohydrates | 27g | 9% |
| Protein | 6g | 12% |
| Fat | 37g | 57% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 25g | 125% |
| Sodium | 461mg | 19% |
| Potassium | 1338mg | 28% |
| Fiber | 18g | 72% |
| Sugar | 3g | 6% |
| Vitamin A | 815IU | 16% |
| Vitamin C | 38mg | 42% |
| Calcium | 53mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.