My Homemade Guacamole Recipe

Five years ago on Cinco de Mayo I made my first batch of homemade guacamole for our guests. I don’t remember that batch but I’m sure it wasn’t perfect, and based on the ancient Instagram picture I found of it, it definitely didn’t look perfect either. However, I’m pretty sure this year I’ve perfected my recipe, and I’m here to share.

guacamole veggies

Ingredients and Servings

A batch needs at least two avocados. It’s an incredibly small and sad dish with only one. It’s hard to gauge the exact magic number of avocados to use when making it for different sized groups because they vary in size and you never know who will eat how much, so don’t stress too much. Use the ‘approximately 1 avocado for every 2 people’ guideline and carry on.

The ingredient list below serves about 6-8 guests on average; adjust as needed.

  • 4 avocados, average size
  • 2 tomatoes, diced
  • 1/2 cup finely chopped onion
  • 1  jalapeño, finely chopped
  • 1 tbsp cilantro (I use the tube kind, no chopping required)
  • Salt, to taste
  • Lime juice to taste (specifics in the prep section)

Note: guacamole is easily altered to taste. If you don’t like spice, for example, simply remove the jalapeno. Add more tomato if you love it, etc. This recipe is perfect in my eyes but I can appreciate different taste palate – share your version using #foodwinediy!

guacamole in bowl

How to Prepare the Guacamole

Avocado Care

This batch was easily my best yet because the texture was perfect. Using riper avocados is totally the way to go. Buy riper looking avocados at least 3 days ahead of making the guac and let them sit out to ripen even more. If you’re afraid they’re not ripening fast enough set them on a window ledge for some sun. The desired ‘squeezability’ should be easy to gently ‘squish’ but you’re not leaving dents. When they’re this ripe you hardly have to do any mashing to make it that perfect restaurant-quality, barely-any-chunk consistency.

Adding the Ingredients Together

1. Start by adding 2 avocados to the mixing bowl.

2. Add half of the onion, tomato and jalapeno. This is a really good practice if it’s your first time making guac in case my proportions don’t fit your taste. You can always add more if needed.

3. Add a healthy squeeze of lime juice, a squeeze of cilantro (if in a tube, if not use a big pinch of fresh cilantro finely chopped) and a few big dashes of salt to the bowl, mixing well with a big spatula or spoon.

4. Give the dish a taste and adjust accordingly. Too bland? Might need more salt or onion. Can’t taste the jalapeno? Add a little more to the next set of avocados for balance, and so on. The overall dish will have a bolder flavor once it sits for about an hour post-prep because the flavors will be mixing together, so keep that in mind when taste testing.

You’ve now basically made a mini bowl of guac and just need to repeat the previous steps until all of your avocados and ingredients are included, adjusting how much you put in based on how many avocados you’re using (i.e. if you’re making a 6-avocado batch, add 1/3 of the ingredients with every 2 avocados, and so forth).

Pro Tip: Want to Chill your Guac Faster?

If your avocados have been sitting out for a few days they’ll be room temperature. Put the ripened avocados in the fridge a few hours before you make your guac so they’re chilled during the prep already. This will save you from having to refrigerate your final product too long before serving. Why not just leave the avocados in the fridge for three days, you ask? Because they won’t ripen as quickly, trust me, I eat avocados basically every day.

guacamole final

Final product

Refrigerate until cool to serve. Ideally you’d aim for fridge-temp, if there’s time.

Pro tip: avoid too much contact with air prior to serving (ever notice how the grocery store bought containers are packed to the brim?). If you aren’t serving for a few hours place plastic wrap or tinfoil gently, directly on the surface of the guacamole, and if possible, also cover with the bowl’s lid. Mine sat in the fridge for almost 3 hours between making and serving with plastic wrap and the lid and it looked as good as when I made it. It may seem a little high maintenance but you want to protect your hard work!

Humble Brag

Kevin’s Grammie, who is incredibly social and known for her delicious dishes at family get-togethers, asked if I’d give her my recipe so she could make it for her friends. I don’t know if I’d ever been so honored by a recipe request!

Basically, if my guac has Grammie’s approval, you just have to try it yourself. Don’t forget to show it off using #foodwinediy, I love seeing everyone’s finished products and creative displays!

Easy Homemade Guacamole Recipe

Food Wine & DIY


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