The Best Homemade Guacamole

It is truly insane that I haven’t shared my favorite guacamole recipe here in 10+ years.  I could make it in my sleep. In my mind, *this* combo of flavors makes it the best guacamole recipe out there.

But the thing is…I’ve learned that guacamole is a super personal preference. My sister and I deeply disagree on what makes the best guac. She’s a super purist (and also likes lots of lime juice), while mine has a few more ingredients (the addition of red onion and tomato) and more seasoning.

This recipe is super flexible. I’ve given an idea of amounts for both the avocado and seasonings, but then you’ll need to add seasoning to taste—I love mine decently salty and QUITE garlicky, for instance. You can easily scale up or down based on how many people you’re feeding.

Guac is such a comfort food. You can keep your chips and salsa, guacamole is where it’s at! This is a frequent accompaniment to my family’s favorite taco salad, alongside my sister’s homemade salsa, but I’ll admit I had it by itself (with chips, obvs) for lunch the other day.

How to make the best guacamole

Honestly this is so easy. One pro tip: I prefer to keep chill my avocados ahead of time, so my guac is nice and cool (not fridge-cold, but avocados from the fridge will be a perfect temp once you make your guacamole).

Dice and then scoop your ripe avocados into a medium bowl. Use a fork to smash it as much as you can. Add your finely diced tomato and red onion, and smash it some more, stirring until it starts to become creamy.

After smashing/stirring, I often then take my immersion blender and *lightly* give it a couple quick blends (especially if my avocados are a bit harder than I’d prefer).

I don’t want the whole thing smooth—you definitely want some chunkiness—but it can give a nice creamy overall texture. The immersion blender is optional though.

Add some salt and garlic powder and just a small squeeze of fresh lime juice (optional, I don’t always do this but I know my family prefers it and it can really brighten it…but it also takes over if you overdo it).

Stir everything in and taste (with a chip). Adjust the seasoning as desired—I like mine really garlicky.

While you can absolutely keep this in the fridge, it’s always best fresh (since the avocado will brown). I’ve found the garlic gets stronger as it sits in the fridge, so bear that in mind. It should keep for a couple days in the fridge, but may get a bit watery—just stir it until smooth.

Other delicious easy apps you’ll love:

• The Best, Creamiest Homemade Hummus (+ A Secret Hack)
• Grilled Sourdough Bread with Whipped Ricotta & Toppings
• The Best, Simple Burrata Caprese Salad
• Absolutely Addictive Marinated Feta Cheese
• Super Easy Fresh Homemade Salsa
• Summer Staple: Corn & Black Bean Salsa

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