Homemade guacamole is so much better than store-bought. It's one of those dips that's always a hit, whether you're throwing a party, grilling in the garden, or just sitting on the couch with warm nachos.
The best news? Making it from scratch is easy. This fresh guacamole recipe takes 10 minutes, uses seven everyday ingredients and tastes so much better than anything from a tub.
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My story
Once upon a time, I bought a tub of store-bought guacamole. I didn't understand why people liked it until I tasted homemade guacamole at a Mexican restaurant. That changed everything! Homemade is fresher, tastier, and healthier.
The secret? Fresh ingredients. Creamy avocados, juicy tomato, a hint of heat from red chili, and lime to balance it all out. You can have this dip on the table in less than 10 minutes.
Why this guacamole is a little different
Most guacamole recipes call for white onion and jalapeño. I make mine with shallot and fresh red chili pepper instead: ingredients you'll find in any European supermarket.
Shallot is milder and slightly sweeter than onion, so it doesn't overpower the avocado, and red chili gives gentle warmth without the sharper bite of jalapeño. If you've ever found guacamole too oniony, this version is for you.
Ingredient notes
- Avocados: Ripe is everything. A ripe avocado gives slightly when you press it near the stem, and the little stem cap pops off easily to reveal green (not brown) underneath. Too firm? Let it ripen next to a banana for a day or two.
- Lime juice: Freshly squeezed, always. It brightens the flavor and slows browning.
- Shallot: Chop it very finely so you get flavor in every bite, not crunchy chunks.
- Red chili pepper: Remove the seeds for mild heat, or leave a few in if you like it spicy.
- Tomato: Seed it first, otherwise the guacamole turns watery.
- Cilantro (fresh coriander): Chop it just before mixing that's when the aroma is at its best. Not a fan? Simply leave it out.
- Garlic: Half a clove is enough. Raw garlic is strong, and you want it in the background.
Preparation
- Mash the avocado flesh with a fork and season with lime.
- Mix well with tomato, cilantro, chopped shallot, chili, and garlic. Season with salt, pepper, and extra lime juice if needed.
Variations
- Extra creamy: Mash the avocado until completely smooth instead of chunky.
- Spicier: Keep some chili seeds in, or add a pinch of chili flakes on top.
- Party version: Stir in a handful of pomegranate seeds or finely diced mango for a sweet contrast.
- No cilantro: Replace it with flat-leaf parsley, or leave the herbs out entirely.
Frequently asked questions
- How do I keep guacamole from turning brown? Lime juice already helps. For storing, press a piece of foil or plastic wrap directly onto the surface so no air touches it. It keeps in the fridge for about a day.
- Can I make guacamole ahead of time? It's best fresh and it only takes 10 minutes. If you must, make it a few hours ahead, cover the surface directly, and refrigerate. Stir and taste before serving.
- Is this guacamole spicy? Mildly. Without the chili seeds it's family-friendly. Add seeds or chili flakes if you want more heat.
- What do you serve guacamole with? Tortilla chips, on toast, as a taco or nacho topping, or as a dip with raw vegetables.
📖 Recipe
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Ingredients
- 2 avocados
- 2 tablespoons lime juice, or to taste
- 1 shallot, finely chopped
- 1 red chili pepper, without seeds, finely chopped
- 1 tomato, without seeds, finely chopped
- ½ clove garlic, pressed
- ½ oz. fresh cilantro, (Coriander) finely chopped
- salt and freshly ground pepper, to taste
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Cut the avocados in half lengthwise up to the pit. Twist the halves apart. Remove the pit and scoop the flesh out of the skin with a spoon.2 avocados
- Place the avocado flesh on a deep plate and mash it with a fork.
- Squeeze about 2 tablespoons of lime juice and pour it over the avocado. This adds flavor and prevents the guacamole from turning brown.2 tablespoons lime juice
- Add the finely chopped red pepper, shallot, tomato, pressed garlic, and cilantro. Mix everything well.1 shallot, 1 red chili pepper, 1 tomato, ½ clove garlic, ½ oz. fresh cilantro
- Taste the guacamole and add some extra salt, pepper, or lime juice to taste.salt and freshly ground pepper
Notes
Nutrition
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