The Best Homemade Guacamole – Mel’s Kitchen Cafe

This recipe for the best homemade guacamole gives the perfect ratio of avocados to acidity to salt. Plus, learn the best kitchen tool for making it!

Getting the balance of flavors just right is key to the best guacamole ever. Read on for tons of tips and lots of add-in suggestions!

Flavor Ratios for Homemade Guacamole

I make homemade guacamole a lot. It’s one of our favorite snacks and is a go-to side dish to break out for year-round meals or summer BBQs. I don’t want to brag, but my homemade guac is really good.

It’s not rocket science! But I have learned the ratios for the perfect guacamole. This is how I make it. ⤵️

With this basic recipe, you can increase or decrease the recipe to your heart’s content! And if you’re like, “where the heck is all the good stuff??” – don’t worry, I have tons of add-in suggestions below.

I’ve had really delicious guacamole in Mexico and in some Mexican-American restaurants made with a mortar and pestle (molcajete), which is a very traditional way to make guacamole.

But at home, in the absence of a mortar and pestle, my favorite tool for making homemade guacamole is a pastry blender.

It may sound a bit unusual, but this handy pie-making tool is perfect for achieving the perfect consistency of homemade guacamole! The tines of the pastry blender mash the avocados without obliterating them into mush. You can decide how chunky or smooth you want the guac!

If you don’t have a pastry blender or a molcajete, two forks can do the trick.

Homemade Guacamole Add-ins

If you love guacamole with a lot going on, here are some add-in suggestions:

• Finely diced red onion, yellow onion, or green onions
• Diced tomatoes
• Chopped fresh cilantro
• Finely chopped jalapeños
• Cumin, chili powder or other seasonings

Add these ingredients to the guacamole toward the middle or end of mashing up the avocados so the flavors and juices of these ingredients can incorporate more fully into the guacamole (rather than just stirring them in at the end).

How to Keep Guacamole From Turning Brown

There are a lot of internet suggestions for how to keep guacamole from turning brown. I think I’ve tried them all.

I don’t personally suggest covering the guacamole with water (when I’ve done that, it definitely affects the texture of the guac even after pouring off the water) or putting an avocado pit into the center of the guac (the guac will still turn brown- this seems to be an old wive’s tale type of tip).

If there are small brown spots after uncovering the guac, lightly scrap them off or stir them into the guacamole – the brown bits don’t affect the flavor.

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The Best Homemade Guacamole

Yield: 8 servings

Prep Time: 15 minutes mins

Total Time: 15 minutes mins

Guacamole:

• 2 medium ripe avocados
• 2 to 3 teaspoons fresh lime juice (about 1/2 of a small lime)
• ¼ teaspoon table salt
• Pinch black pepper
• 1 small clove garlic, finely minced or a scant 1/4 teaspoon garlic powder

Add-In Ideas:

• Finely diced red onion, yellow onion, or green onions (or chives)
• Diced tomatoes (I like them diced small)
• Chopped fresh cilantro
• Finely chopped jalapeños
• Seasonings like cumin, chili powder, etc.

• Halve the avocados and remove the pits (see note). Scoop the flesh into a medium bowl.

• Add the lime juice (add the lesser amount if you want a mild lime flavor and add the additional teaspoon if you like a stronger lime flavor), salt, pepper, and garlic (if using).

• Use a pastry blender or two forks to mash the avocados to desired consistency.

• If adding additional add-in ingredients, add them in toward the middle or end of mashing up the avocados so the flavors and juices of the ingredients can fully incorporate into the guacamole.

• Taste and add additional salt, pepper and lime juice, if needed (important)!!

• Serve immediately (see note for storing).

This recipe can easily be doubled or tripled (or expanded exponentially). 
Removing Avocado Pits: turn over the avocado so the pit is facing down and pop the pit out by pressing on the back of the avocado skin with your thumbs and easing the pit out on the underside with the rest of your fingers. 
Storing: if refrigerating to serve later, spread the guacamole in a very even layer in a container and press plastic wrap directly across the entire surface. Upon serving, if some of the guacamole has turned brown, either lightly scrape off the brown spots or stir it into the rest of the mixture (it doesn’t affect the taste). 

Author: Mel

Course: Appetizer, Side Dish

Cuisine: Mexican

Method: No-Bake

Serving: 1 serving (1/8th of the recipe), Calories: 81kcal, Carbohydrates: 4g, Protein: 1g, Fat: 7g, Saturated Fat: 1g, Sodium: 76mg, Fiber: 3g, Sugar: 0.4g