Looking for a versatile appetizer that goes with all you favorite Tex Mex and Mexican dishes? Try this Easy Homemade Mexican Guacamole for an authentic and addicting snack! This recipe comes together in about 15 minutes and is sure to please the whole family at your next get together.
Why You'll love it
It's quick and easy! No need to buy the pre-made stuff that's been sitting in a tub or plastic bag for who knows how long. This yummy appetizer whips up in about 15 minutes using fresh avocados, lime, onion, and cilantro.
The ingredients are easy to find. No need to search high and low for hard to find items. Everything can be easily found at your neighborhood grocery store.
It's bursting with great Mexican flavor that you can customize. Authentic Mexican food is fresh and versatile, and this Easy Homemade Mexican Guacamole recipe delivers on that. Feel free to adjust the spice level-if you like it spicy use serrano peppers instead of jalepeños. Don't like cilantro? Leave it out. It's easy to make small changes to fit your taste preferences.
It pairs with all your favorite Tex Mex and Mexican dishes. If you have spent any time around here on my blog, you know how much I love Mexican food! That comes from being a Texan and having grown up on the border. Try these Skillet Nachos, Ground Beef Tacos, or Beef Burritos with this tasty guacamole.
You'll need avocado, red onion, jalepeño, lime, cilantro, salt and pepper. That's it!
Step by Step Instructions
Gather your ingredients. Chop onion, jalepeño, tomato, and cilantro. Cut lime in half.
Cut avocados in an half, then remove peel and pit.
Mash one and half of the avocados in a medium bowl.
Dice the remaining half. Add to bowl.
Add onion, tomato, jalepeño, cilantro, salt and pepper and a squeeze of lime.
Gently fold the mixture together.
Adjust salt and pepper to taste.
Is it safe to eat guacamole after it turns brown? Yes. Adding lime juice will help keep the guacamole green. Avocados oxidize quickly, so the beautiful vibrant green color will quickly start changing to a mucky brownish-gray. Adding lime juice will slow the process, but it won't prevent it entirely. For best results, serve immediately, or within an hour or two. Discard leftovers.
Finely dice your onions and peppers. This will help distribute the flavor throughout the guacamole and avoid anyone getting a large chunk of raw onion or pepper.
Be sure to taste and adjust the salt and pepper. If I'm serving this as a dip, I usually taste it with a chip since tortilla chips are usually quite salty. Adding a dash of garlic powder add a nice flavor as well.
Try different peppers. Jalepeños taste great and are easy to find, but sometimes they just aren't hot enough. I like to mix it up with serrano peppers or even hot Thai chili peppers.
What are the benefits of eating guacamole? Avocados are loaded with heathy monounsaturated fats. To find out more about the health benefits check out this link to the USDA.
Try these great Tex Mex and Mexican Favorites!
Easy Homemade Mexican Guacamole
- 2 large or 3 small ripe avocados
- ¼ cup red onion finely diced
- 2 tablespoons cilantro chopped
- ½ cup tomato finely diced
- 1 jalapeño or serrano pepper seeds removed, finely diced
- Salt and pepper to taste I usually start with ½ teaspoon salt and ⅛ teaspoon pepper.
- Fresh lime juice to taste about ½ to 1 tablespoon
- Tortilla chips for serving.
- Finely chop onion, jalepeño, tomato, and cilantro; set aside.
- Slice avocados in half and remove the peel and pits.
- In a medium bowl, mash one and a half avocados until creamy. Dice the remaining half and add it to the bowl.
- Add diced red onion, jalepeño, tomato, cilantro, and salt and pepper, and a squeeze of lime. Gently fold the mixture together until well combined.
- Taste and adjust salt, pepper and lime juice. Don't add too much lime or the guacamole will turn watery.
- Serve immediately, or refrigerate for a couple of hours. I don’t recommend preparing guacamole a day ahead because as the avocado oxidizes, it will turn a mucky gray-brown. It’s still safe to eat, but isn’t very pretty.