# Fresh Homemade Guacamole Recipe Source: https://trevorfarias.com/recipes/guacamole Author: Trevor Farias (Trevor's Kitchen) Published: 2026-10-01 · Updated: 2026-10-01 Category: Sauces & Salsas · Cuisine: Mexican > To make fresh guacamole, mash 3 ripe Hass avocados with the juice of 1 lime and 3/4 teaspoon salt, leaving it a little chunky, then fold in finely chopped white onion, cilantro, jalapeño and a seeded diced tomato. Taste and adjust the salt and lime. To keep leftovers green, press plastic wrap directly onto the surface. ## At a glance - Prep time: 10 minutes - Cook time: None - Total time: 10 minutes - Yield: About 2 cups (6 servings) - Servings: 6 - Calories per serving: 130 ## Ingredients - 3 ripe Hass avocados - 1 lime, juiced, about 2 tablespoons, plus more to taste - 3/4 teaspoon kosher salt, or 1/2 teaspoon fine salt - 1/4 cup finely chopped white onion, rinsed and drained - 1/4 cup chopped fresh cilantro - 1 jalapeño, seeded and finely chopped - 1 small Roma tomato, seeded and diced; optional - 1 small garlic clove, finely grated; optional - tortilla chips, for serving ## Instructions 1. **Prep the mix-ins.** Put the chopped onion in a small sieve and rinse it under cold water for a few seconds, then shake dry. Chop the cilantro, jalapeño and tomato, if using. 2. **Mash the avocados.** Halve the avocados, remove the pits and scoop the flesh into a medium bowl. Add the lime juice, salt and garlic, if using. Mash with a fork or potato masher, leaving some chunks. 3. **Fold in and season.** Fold in the onion, cilantro, jalapeño and tomato. Taste and add more salt or lime juice as needed. The guacamole should taste bright and well seasoned. 4. **Serve.** Serve right away with tortilla chips, or press plastic wrap directly onto the surface and refrigerate for up to a few hours before serving. ## Equipment - Medium mixing bowl - Fork or potato masher - Sharp knife and cutting board - Small sieve - Citrus juicer (optional) ## Notes - Use ripe Hass avocados that yield to gentle pressure. - Seed the tomato so the guacamole does not go watery. - Press plastic wrap onto the surface to keep it green. ## Why this recipe works - Ripe Hass avocados have the creamiest texture and richest flavor. - Mashing the avocado with lime and salt first seasons it evenly before the mix-ins go in. - Leaving it slightly chunky gives better texture than a smooth puree. - Rinsing the chopped onion takes the harsh edge off without losing crunch. - Seeding the tomato keeps the guacamole from turning watery. ## How to choose ripe avocados A ripe Hass avocado has dark, pebbly skin and yields to gentle pressure in your palm, like a ripe peach, without feeling mushy. Flick off the little stem cap: if it is green underneath, it is ready; if brown, it may be overripe inside. Firm avocados will ripen on the counter in 2 to 5 days. To speed things up, put them in a paper bag with a banana or an apple. Once ripe, keep them in the refrigerator for up to 3 days to slow further ripening. ## How to keep guacamole from turning brown Avocado browns when it is exposed to air. Lime juice slows it, but the most effective thing is to stop air from reaching the surface. Smooth the top of the guacamole, then press plastic wrap directly against it so there are no air pockets, and refrigerate. If the top does darken a little, just scrape it off or stir it in; it is still perfectly safe to eat. ## Adjusting the heat Most of a jalapeño's heat is in the white ribs and seeds. Remove them for a mild guacamole, keep some for medium, or use a serrano chile for more kick. Taste a sliver of the chile first, since heat varies a lot from one pepper to the next. ## Storage - Guacamole is best eaten the day it is made. Store leftovers with plastic wrap pressed directly onto the surface in the refrigerator for up to 2 days. - Freezing is not recommended for chunky guacamole; the onion and tomato turn soft and watery. ## Variations - Smooth: mash until creamy and leave out the tomato for a dip that is easy to spread. - Corn and black bean: fold in 1/2 cup each roasted corn and rinsed black beans for a heartier dip. - Mango: add 1/2 cup finely diced ripe mango for a sweet and spicy version. ## Frequently asked questions **How do you keep guacamole from turning brown?** Use plenty of lime juice and press plastic wrap directly against the surface so no air can reach it. Refrigerate until serving. Any thin brown layer that does form can be scraped off. **Can I make guacamole ahead of time?** Up to about 4 hours ahead, with plastic wrap pressed onto the surface and kept in the refrigerator. For longer, prepare the mix-ins ahead and mash in the avocados just before serving. **What kind of avocado is best for guacamole?** Hass avocados, the small ones with dark, pebbly skin. They are creamier and richer than the larger smooth green varieties, which are more watery. **How do I ripen avocados faster?** Put them in a paper bag with a banana or apple at room temperature. They usually ripen in 1 to 3 days. There is no good way to ripen an avocado in minutes. ## Nutrition (per serving, estimated) - Calories: 130 - Fat: 11 g - Saturated fat: 2 g - Carbohydrates: 8 g - Fiber: 5 g - Sugar: 1 g - Protein: 2 g - Sodium: 240 mg - Cholesterol: 0 mg --- Recipe by Trevor Farias. 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