This authentic guacamole recipe is made with avocados, tomatoes, red onions, jalapeno peppers, lime juice, cilantro and seasoning, with no fillers or unnecessary ingredients. Quick and easy, it’s the perfect appetizer or side any time of the year.
I love avocados, and our family eats them year round. One of our favorite ways to enjoy them is with this authentic guacamole recipe!
Unlike the pre-made guacamole you find on the grocery store shelves, this recipe only uses fresh, high-quality ingredients. It’s easy to make and really, really delicious. I actually prefer this recipe over store-bought guacamole, because it tastes so fresh.
Serve it with tortilla chips and queso on Taco Tuesday, or whip it up just because you have a craving! This dip is so good and always a crowd pleaser, and go great with my favorite Sheet Pan Chicken Fajitas Recipe.
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Ingredients Needed for Guacamole
To make this delicious authentic guacamole recipe, you’ll need a few simple ingredients. You can scroll to the printable recipe card for all of the measurements, too.
- Ripe avocados
- Red onion
- Salt, pepper and garlic powder
You want to be sure that your avocados are ripe for this recipe, but not too soft and mushy, and no brown avocados when you peel them. For perfect avocados, look for ones that still have the stem attached. Gently press on the avocado. It should feel firm, but have a slight give to it when you push.
While yellow onion is most often used in Mexico for guacamole, our family’s preference has always been for diced red onion. However, with this recipe you can easily substitute yellow onion or white onion.
Roma tomatoes are the best option for guacamole, as they are less juicy. You can use any tomatoes, but be aware that other varieties might result in a watery guacamole.
Cilantro is a staple in Mexican cuisine, and is a must in this recipe. I’m not a huge fan of cilantro, but still believe it’s an important ingredient to not skip for this guacamole recipe.
If you don’t like spicy, you can skip the jalapenos. If you choose to use them, please be sure to wear disposable gloves like these while dicing them. Jalapeno lingers on your fingers, and can irritate your skin and eyes even after washing your hands, so don’t skip the gloves!
When it comes to the lime juice, freshly squeeze lime is preferred. However, you can absolutely use jarred lime juice if that’s what you have.
For seasonings, I use garlic powder, sea salt and black pepper.
How to Make Authentic Guacamole
Enjoy a batch of guacamole anytime with this simple guacamole recipe.
First, dice the tomatoes, onion and jalapeno and scoop them into a medium mixing bowl. Add your chopped cilantro and set aside.
Slice the avocados in half and remove the avocado pit. Scoop the avocado into a mixing bowl, discarding the skin. Use a fork to gently mash the avocado to your desired level of smooth or chunky.
Stir in the diced veggies, and add the lime juice, garlic powder, salt and pepper. Stir until well combined.
Serve with tortilla chips and enjoy! Store leftover guacamole in an airtight container in your refrigerator for up to 3 days. This also pairs well with spicy black bean dip.
Is it Safe to Eat Brown Guacamole?
It’s nearly impossible to keep guacamole from turning brown (especially homemade guacamole). Avocados contain an enzyme called polyphenol oxidase, and when exposed to air, guacamole oxidizes (a chemical reaction). While lime juice does slow this process down a little, leftover guacamole will eventually turn brown on the top of the guacamole because of oxygen exposure, even when made with the perfect avocado selection.
Is brown guacamole safe to eat? Yes! While it might not look the most appealing, as long as you’ve stored the guacamole in the refrigerator and it hasn’t been more than 3 days since you made it (and there’s no bad smell), brown guacamole should be safe to eat. The flavor of the guacamole shouldn’t be effected through this natural process. If there is a sour taste or you see mold spores or other signs of mold, throw it out.
To help keep your guacamole fresher for longer, make sure you’ve stored it in a sealed container with an airtight seal, or with a tightly wrapped sheet of plastic wrap. If you’re really bothered by the unappetizing brown color, you can scrape the brown layer off. You can also add extra citrus juice (like a little lemon juice or a little bit of extra lime juice) before storing it, but this will change the flavor.
Some people swear by adding a thin layer of water to the top of their guacamole before refrigerating it to help it retain the vibrant green color longer. Just drain the water off the top layer of guacamole before mixing it up to eat again! I’ve never tried the water method, but you never know!
- 3 ripe avocados (I used Mexican Hass Avocados)
- 2 Roma tomatoes
- 1 jalapeno
- 1 lime, juiced
- ½ red onion
- 2 tbsp cilantro, chopped
- ¼ tsp garlic powder, or to taste
- ¼ tsp salt, or to taste
- ¼ tsp black pepper, or to taste
- First, dice the tomatoes, onion and jalapeno and scoop them into a medium mixing bowl. Add your chopped cilantro and set aside.
- Slice the avocados in half and remove the pit. Scoop the avocado into a mixing bowl, discarding the skin. Use a fork to gently mash the avocado to your desired level of smooth or chunky.
- Stir in the diced veggies, and add the lime juice, garlic powder, salt and pepper. Stir until well combined.
- Serve with tortilla chips and enjoy! Store leftover guacamole in an airtight container in your refrigerator for up to 3 days
It’s important to note that it’s nearly impossible to keep guacamole from turning brown. Guacamole oxidizes, and while lime juice does slow this process down a little, leftover guacamole will eventually turn brown.
Is brown guacamole safe to eat? Yes! While it might not look the most appealing, as long as you’ve stored your guacamole in the refrigerator and it hasn’t been more than 3 days since you made it, brown guacamole should be safe to eat.
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