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Best Homemade Guacamole Recipe

Fresh, creamy, and ready in 10 minutes. Made with ripe avocados, lime, cilantro, and jalapeño. The classic version, no shortcuts.
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Fresh, creamy, and ready in 10 minutes. Made with ripe avocados, lime, cilantro, and jalapeño. The classic version, no shortcuts.

Ingredients

  • 2 large ripe avocados
  • 1 jalapeño, finely diced
  • ¼ cup fresh cilantro
  • ¼ small white onion
  • ½ lime, juiced
  • ½ teaspoon kosher salt.
  • 1 Roma tomato.

Instructions

  • Cut the avocados in half and remove the pit. Scoop the flesh into a medium bowl using a spoon.
  • Mash with a fork until you reach your desired consistency. I like mine mostly smooth with a few chunks still in there.
  • Add the finely diced onion, diced tomato (if using), chopped cilantro, jalapeño (seeds removed for less heat), lime juice, and salt.
  • Stir everything together, then taste. Adjust with more lime juice or salt as needed, plus more jalapeño if you want extra heat. Serve immediately with tortilla chips.

Notes

Ripeness: Press gently on the skin — it should yield slightly but not feel mushy. Remove the small stem at the base: green underneath means ripe, brown means overripe.

Storage: Press plastic wrap directly onto the surface (no air gaps) and refrigerate for up to 3 days. Add a spritz of lime juice before covering.

Heat level: Remove jalapeño seeds for mild, leave them in for spicy. Taste your jalapeño first.

Tomato: Optional but traditional in many Latin households. Roma tomatoes work best — they’re firmer and less watery.

Find it online: https://thelatincrumb.com/best-homemade-guacamole/