Authentic Homemade Guacamole
I’m married to a guy from San Diego and we eat a lot of guacamole 😉 This is the best you’ll make– promise!
Whether you’re looking for a quick appetizer or topping for your Mexican dinner, or you just want the fresh flavors reminiscent of the West Coast–try this homemade guacamole guaranteed to wow.
Ingredients for this Authentic Guacamole Recipe:
- Avocados– 3 that slightly give when in hand. The top near the stem should gently give.
- Roma tomatoes— they stand up to the weight of avocado pulp + won’t get lost in the mix. You’ll need 2 to 3 firm Romas.
- Minced garlic + fresh chopped onion. No powders.
- Cilantro– about 1/2 a cup
- Anaheim pepper– about 1/4 of a large pepper. This gives a sweet heat but jalapeno or poblano can be used instead, if desired.
- Fresh squeezed lime juice. Not the bottled stuff!
- Finish with salt and pepper
Tips to Make Better Homemade Guacamole:
- Use a fork to mash. You want some chunks of avocado, not a smooth blended mush.
- Keep the ratio of 2 parts avocado to 1 part fresh pico de gallo.
- No added spices or flavors are needed. Good guacamole should have a cooling, fresh flavor.
- Guacamole is best served immediately but if needed- it can be kept an extra day or so with a little more lime juice and/or the avocado seeds. Store refrigerated tightly covered.
Authentic Homemade Guacamole
- 3 medium ripe avocados
- 1 cup Roma tomatoes, diced 2-3 whole Romas
- 1/2 cup red onion, diced = approximately 1/2 large onion
- 1/2 cup cilantro, chopped
- 1/4 cup Anaheim pepper, minced = 1/4 of the whole pepper
- 2 cloves garlic, minced
- 1 lime, halved
- 1/2 tsp salt or to taste
- 1/2 tsp pepper or to taste
Make pico de gallo:
- Combine diced tomatoes and onion with minced garlic and peppers in a large bowl. Add in chopped cilantro and add salt and pepper to taste. Squeeze in lime juice to taste and scrape in some of the pulp to finish. Stir together and set prepared pico aside.
- Scoop out the pulp of the avocados into a separate bowl and use a fork to mash. Avocados should be mashed until no large chunks remain but do not over mix– mash should be slightly chunky.
- Add the pico de gallo to avocado mash–beginning with only half. Depending on the size of the avocados and how much pulp they yield, you may not need to use all of the pico. Mix pico and avocados to combine but do not over mix. Top with salt/pepper and lime to taste. *Avocado to pico ratio should be about 2:1 when done but this amount can vary by taste preference
- Poblanos = smokey flavor
- Jalapenos= more heat
AJ often volunteers to bring this to parties because it’s easy and delicious and he’s a stickler for proper guac. It’s funny because he’s so laid back about everything else but guacamole is his one passionate pet peeve. Packets and premade “guacamole” are not allowed in our house 🙂