This homemade Guacamole has been a lifelong family favorite. It’s made with tomatoes, serranos, red onions, and fresh lime juice. It goes with just about anything from tacos and nachos to Mexican-inspired bowls and salads.
This Guacamole recipe is one that we’ve been making forever. It’s a huge staple in our house and it’s always something we bring to family get-togethers. Whenever we make it alongside a meal, it’s hard not to finish it off before the main dish is even done. We tend to hover over it with a bag full of tortilla chips!
Like any guacamole, you can eat it with just about any Mexican dish. You can enjoy it the classic way with chips or on top of nachos like our Brisket Waffle Fry Nachos. Whatever it is, we guarantee that you’ll love this guacamole just as much as we do!
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Ingredient Notes and Substitutions
Find the full list of ingredients, measurements, and instructions in the recipe card below!
- Avocados: Make sure yours are ripe and ready to use. If you give it a little squeeze with your thumb, it should give in slightly. If it’s rock hard, it’s not ripe enough to use.
- Lime Juice: A must in guacamole! You’ll need just one for this recipe.
- Red Onions: You can use white onions if you want but we prefer the flavor of red onions.
- Campari Tomatoes: We like the juiciness they add to the guacamole. You can use Roma tomatoes but they’ll be less juicy.
- Serrano: We always add heat to our guacamole. If you like yours on the milder side, you can use a jalapeño or omit the pepper altogether.
- Garlic Salt: A little bit of garlic flavor adds a lot of depth. Don’t use garlic powder though as that’s a little too pungent.
- Cilantro: This tasty herb adds even more fresh flavor, but you can leave it out if you want.
Step-by-Step Instructions
This section provides a general overview as well as any pictures to guide you through the recipe. The full detailed recipe instructions are in the recipe card at the bottom of the post.
1. Mash the avocados. Use a fork to mash the avocados in a large bowl. Don’t overmash it though. The guacamole should be slightly chunky.
2. Mix in the other ingredients. Add the lime juice, garlic salt, salt, tomatoes, serranos, red onions, and cilantro. Stir to combine then serve.
Expert Tips
- Buy your avocados a few days in advance. They’re usually not ripe when you get them at the store so be sure to get them before you need them. You can keep them in the fridge or speed up the process by leaving them out on the counter.
- Don’t overmash the guacamole. Leaving it lumpy gives it more texture that’s just more pleasant to eat than overly mashed or pureed guacamole.
FAQ
Place any leftover guacamole in an airtight container and keep it in the fridge for up to 2 days.
We never really have a problem with ours oxidizing in the fridge, likely due to the amount of lime juice in it, but if that happens, just give it a quick stir to liven it back up. We’ve heard that you can put a layer of plastic wrap on the surface to prevent it from coming in contact with oxygen, but we haven’t tried this method ourselves. We usually finish off our guacamole pretty quickly!
What to Eat with Guacamole
The sky is the limit on what you can serve with your guacamole. Here’s a few of our favorites:
- Tortilla Chips/Totopos: An obvious and classic choice.
- Tacos + Fajitas: Soft tacos, crispy tacos, you name it. For fajitas, we usually slather a bit on our tortilla then fill it with the fajita meat and veggies. It’s delicious!
- Nachos: Place a generous dollop on top of your nachos.
- Burrito Bowls: Who needs chipotle when you can make your own bowls at home?
- Salads: We like to put it on top of a marinated chipotle chicken or steak salad.
If you made this Guacamole recipe, please let us know by leaving a star rating and review down below. We’d love to hear from you!
📖 Recipe
Guacamole
Ingredients
- 2 large avocados
- Juice of 1 lime about 2 tbsp
- 1 serrano pepper finely chopped
- 2 campari tomatoes chopped
- ¼ cup (13 g) finely chopped cilantro packed
- ⅓ cup (50 g) finely diced red onion
- ¼ tsp garlic salt NOT garlic powder
- ½ tsp fine sea salt
Instructions
- Mash the avocados in a large bowl using a fork. Don't overmash. You want to leave it a bit chunky for texture.
- Add the other ingredients to the bowl and mix to combine.
Notes
- Place any leftovers in an airtight container in the fridge for up to 2 days.
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