Easy Homemade Mexican Guacamole
Easy Homemade Mexican Guacamole is simple, healthy and sure to be a crowd pleaser! Serve it as a dip with tortillas chips or along side fajitas, tacos, quesadillas....the possibilities are endless. Serve this authentic guacamole at your next party or taco night dinner!
Servings: 2 cups
- 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 tbsp
- 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.
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. Serve this dip as soon as you can after you make it.
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.
Calories: 338kcal | Carbohydrates: 21g | Protein: 5g | Fat: 30g | Saturated Fat: 4g | Sodium: 17mg | Potassium: 1092mg | Fiber: 14g | Sugar: 3g | Vitamin A: 706IU | Vitamin C: 35mg | Calcium: 24mg | Iron: 1mg