Homemade Guacamole

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My family loves this HOMEMADE GUACAMOLE! It's so creamy with so much flavor and it's perfect to serve as a dip with fries or to eat tacos, enchiladas and burritos. I love how quick and simple this recipe is and it's easy to make it as spicy or smooth as you like.

Do you want to hear an embarrassing story?

The first time I bought an avocado was when my daughter was around 2 years old. I had read in a magazine that avocados were good "brain food," so I grabbed one at the grocery store.

I had never tasted avocado before and certainly had never sliced ā€‹ā€‹into one.

It took me a bit of Googling, but once I figured out how to cut it, I did it and then threw it away. I mean … sorry, but avocados don't seem appealing in the least to someone who's never tasted that creamy, buttery goodness.

I don't know what prompted me to try guacamole the first time, but I'm so glad I did because now I LOVE avocado and sometimes as a whole for breakfast. They are so good! And I heard they were brain food, and we could all use that … šŸ˜‰

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Anyway, my homemade guacamole is a great favorite among my friends and family. We like it a little thick with tons of flavor.

This is the best guacamole recipe (IMHO) and I think you will love it too.

Do you have a small Mexican party? Serve this together with my homemade cheese.

Guacamole ingredients:

This recipe is really simple with your basic guacamole ingredients. Quantities can be changed to suit your personal tastes, but the ingredient list is below.

  • Avocados
  • Sour cream
  • Tomato
  • Onion
  • Jalapeno
  • Coriander
  • Garlic
  • Lime
  • Cumin
  • Salt

I start by placing the avocados in a bowl and mashing them with a fork. I like to make them a little thick, but you can make this as smooth as you like. Just pound until you have a good consistency.

Add the rest of the ingredients and try it.

If your guacamole doesn't make your taste buds dance, you probably need a little more lime juice or salt. Just keep adding until it makes your heart happy.

As for jalapeƱo, I always start with a small amount (I'm a weakling!) And then add more if I think I can handle it.


This is the perfect guacamole sauce, so grab your tortillas and dig!

Of course, it also works great when you pour a (giant) tablespoon over some Mexican dishes.

We like to serve this over my Dorito chicken casserole, low carb taco casserole, taco lasagna, and chicken enchilada casserole.

And definitely always make sure you have this guacamole on hand to fill inside my fried tacos or turkey tacos.

Homemade guacamole dip

Preparation time 10 minutes

Total Time 10 minutes

Servings: 8





Calories: 175 kcal

We love how easy this homemade guacamole is. It only takes about 10 minutes to put them together and you can make it as spicy or as smooth and as soft or thick as you want.


  • 4 4 large avocados

  • 2 tablespoons cCrea sour

  • 1 roma tomato

  • 1/2 red onion

  • 1 clove garlic

  • 1/2 jalapeƱo pepper more or less to taste

  • 1/4 cup coriander

  • 1 Lima

  • 1 teaspoon cumin

  • salt try


  1. Cut avocados in half and carefully remove the seed. Scoop out the meat in a bowl with a spoon. Shred the avocado with a fork to the consistency of your choice.

  2. Add sour cream.

  3. Dice the tomato and the onion. Chop the garlic, jalapeƱo and coriander. Add to the avocado bowl.

  4. Cut the file in half and squeeze half of the file into the bowl.

  5. Add the cumin and salt and stir to combine.

  6. Taste the guacamole and add more jalapeƱo, lime juice, and / or salt as needed to get the flavor you prefer.

  7. Serve immediately.

Recipe Notes

We prefer to make this fresh as avocados rust when exposed to air. To store this, smooth the top and squeeze some lemon juice on it. Smooth plastic wrap over the top making sure it touches the surface of the guacamole. Store in the fridge for 1-2 days.

If the guacamole is smooth, you probably need more lime juice or salt. Keep in mind that if you're using this as a sauce, the potatoes have a little salt, so try it with a porridge to make sure it's not too salty.


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