Our all-time favourite recipe for Homemade Guacamole. This is my go-to guacamole recipe and it always goes down a treat. I can never make enough of it!
This recipe for homemade guacamole is quick and easy, and don't worry if you don't have a pestle and mortar, I've got you covered! This homemade guacamole is naturally vegan and gluten-free.
Why This Recipe Works
- It takes about 10 minutes to make!
- It's creamy, delicious and good for you!
- We like our guacamole with some texture so this is on the chunky side.
What You'll Need
How To Make Guacamole From Scratch
This is just a quick visual guide, please see the recipe card below for full ingredient list and instructions.
- Add the chopped jalapeño, spring onions (scallions), minced garlic, lime zest and sea salt to a mortar then use the pestle to grind the ingredients to a pulp. If you don't have a pestle and mortar you can quickly blitz then in a blender or use a fork to smash then to a pulp.
- Put the avocado in a large bowl and roughly mash them with a fork.
- Add the pulp from the mortar to the avocado and stir it through. Then add the chopped tomato (if using), the ground cumin, the chopped coriander/cilantro and the lime juice.
- Stir everything together until it is all combined.
Ingredient Notes & Substitutions For Homemade Guacamole
- Avocados - I use Hass avocados, they are available all year round and have a buttery, nutty flavour. The skin of the Hass avocado turns from a bold green to a dark purplish-black as it ripens. Which is helpful when picking your avocados! You can use other types of avocado they just need to be ripe, and the riper the better. I would avoid going for overly large avocados though as they contain more water, which isn't great for guacamole.
- Onions - Spring onions/scallions are my onion of choice for guacamole. I find they break down easier in the pestle and mortar. They are also milder and won't overpower the flavour of the guacamole. You can use red onion if you prefer, and I see a lot of recipes which recommended red onions, but that's up to you. If you do use red onions, I would chop them as finely as you can.
- Tomatoes - I add one ripe chopped tomato to my guacamole but this is optional. I find it adds some fruity acidity to the guacamole which cuts through the mildness of the avocado.
- Chillies - One green jalapeño pepper adds just the right amount of heat for us. If you prefer your guac on the spicier side then go ahead and add more or add a red jalapeño pepper with seeds included.
- Garlic - Now, I know that garlic is not traditionally used in guacamole but we love it in ours! So feel free to omit it if you want. I add 2 small cloves or 1 large clove and it is always minced.
- Spice - Again this is not a traditional ingredient for guacamole, just one I recommend. A scant quarter teaspoon of ground cumin lifts the flavour of the guacamole to another level.
- Lime and Coriander/Cilantro - As far as I'm concerned these make guacamole and I couldn't make it without them. I have used lemon instead of lime once when I was stuck and while it did a similar job it was really missing that lime flavour that defines guacamole.
FAQs About This Recipe
Can I freeze homemade guacamole? Guacamole really is best made fresh and used within a couple of days. I don't recommend freezing this recipe. I never have any leftovers when I make this.
How do I stop guacamole from turning brown? I have always followed the stone in the guacamole trick, and this has always worked for me. I always cover my guacamole with cling film too. The best way to stop your guac from going brown is to push the clingfilm down so it sits on the surface of the guacamole and keep it in the fridge.
How long does guacamole last for in the fridge? It will last for 3 or 4 days but to be honest, there are so many ways to eat guacamole that I never have any hanging around that long.
Some Other Ways to Use Homemade Guacamole
While one of my favourite ways to eat guacamole is on its own with tortilla chips there are so many other ways to enjoy it! One of my favourite breakfasts is Smashed Avocado on Toast, but if I have any homemade guacamole leftover I use that instead of the smashed avocado. Guacamole is so good on toast.
Adding guacamole as a side dish to quesadillas is also a great idea, try my sweet potato quesadillas with a good dollop of guacamole and sour cream, heaven! I also love adding guacamole to my Mediterranean Baked Sweet Potatoes.
Have you made this Easy Homemade Guacamole Recipe? Rate it and leave me a comment below to let me know what you think
Easy Homemade Guacamole
- 2-3 medium Hass avocados flesh scooped out and stone removed
- 4 spring onions (scallions) the white and light green part, chopped
- 2 cloves of garlic minced (optional)
- 1 medium ripe tomato roughly chopped (optional)
- 1 medium green jalapeño pepper pith and seeds removed then finely chopped
- 1 medium lime the zest and juice is needed
- A small bunch of fresh coriander/cilantro leaves leaves and stems roughly chopped
- ¼ teaspoon ground cumin (optional)
- ¼ teaspoon coarse sea salt more if needed
- ¼ teaspoon freshly cracked black pepper more if needed
- Add the chopped jalapeño, lime zest, minced garlic and chopped spring onions to a mortar along with ¼ teaspoon of coarse sea salt.Crush everything with the pestle until you have a rough pulp.Note: If you don't have a pestle and mortar you can blitz these ingredients in a blender quickly or you can use a fork to mash them. You will still get a good result using either of these methods.
- Cut the avocados in half lengthwise and remove the stones. Using a large spoon scoop out the flesh from the avocados and place in a bowl. Using a fork mash the avocados. They don't have to be smooth, leave some chunky bits.
- Add the pulp from the onions and jalapeño along with the chopped tomato, chopped coriander/cilantro, ¼ teaspoon of ground cumin, lime juice and black pepper.Stir everything together until all the components are combined and you have slightly chunky guacamole.Check the seasoning and add more salt or pepper if you wish.Serve immediately.
- Quantity - this recipe should yield approximately 2 US cups of guacamole.
- Avocados - I use Hass avocados, they will need to be very ripe but not brown. To check your avocados are ripe lift the small stem or cap at the top of the avocado. If it comes away easily and you find green underneath, you’ve got a ripe avocado. If there are brown spots and the avocado is too squishy when you squeeze it then this one is too ripe.
- Freezing/storing - I don't recommend freezing guacamole. If you do have any leftover then leave it in a bowl cover it with cling film and push the film down so there is no air, air will turn your guacamole brown. Keep in the fridge and use within 3- 4 days.
- Nutritional Information is approximate and is calculated using an online nutrition tool it is based on a generous serving of one.