Best ever homemade guacamole recipe! You’ll be the hit of the party when you show up with this homemade guacamole! A hint of lime and the fresh taste of cilantro make this dip to-die-for!
I absolutely LOVE homemade guacamole! I love avocado anytime – on a burger or a salad or in a wrap… but but mash it up with some onion, garlic and tomato, and oh my land. I am in heaven! It’s not just me who loves it either. Whenever I’m invited to a get together or a girls’ weekend, and we’re planning food, my friends always say “you’re bringing the guacamole, right?” They don’t ask me if I can bring the guacamole, or if I want to bring the guacamole. No, it’s just a given that I WILL bring the guacamole, and I’d best not even think about not bringing it.
Just look at it. Mmmmm….
For your convenience, this post contains affiliate links. I appreciate your support.
To make your homemade guacamole, you’ll need:
- 3 ripe avacados
- 2 plum (italian) tomatoes, seeded
- small onion (oops, there was supposed to be an onion in this photo – it must’ve rolled off the cutting mat.)
- 3-4 cloves garlic
- 1 lime
Want to know how to tell if your avocado is ripe?
Try this simple trick to check an avocado’s ripeness!
Let’s make that guacamole!
Cut your avocados in half, and slide a spoon between the flesh and the skin to quickly release it into a bowl.
You can mash your avocado with a fork, but I use the small container of my Ninja Master Prep to make quick work of this step. 5 short pulses with the Ninja, and my avocado looked like this. Mmmmm! Creamy-smooth!
Don’t throw out the pits! You’re going to use those in a minute. Set ‘em aside.
Quickly seed your tomatoes by cutting them in half and squeezing out the seeds. Dice the tomatoes and add them to your mashed avocado.
Dice your onion and garlic, and stir those in as well. Once again, I used my Ninja for this. 3 quick pulses, did the job.
Cut your lime in half, and squeeze the juice into the bowl. Twisting a fork into your lime as you squeeze it helps you to get all the juice out.
Chop up a handful of fresh cilantro, and toss it in.
Triple Blade Herb Scissors:
You can use regular scissors to chop your cilantro, but I love my triple blade herb scissors. Three blades on each side of the scissors makes chopping herbs a snap.
Add a dash of salt, give it all a stir, and you’re done!
Now, to use those pits that you set aside.
Trick to keep guacamole from turning brown:
Pressing the pit of an avocado into your guacamole helps to keep it from turning brown. In addition, when I cover my guacamole with plastic wrap, I press the wrap down onto the surface of the guacamole to help prevent any oxidation from taking place.
Refrigerate your guacamole for at least an hour before serving.