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Top down view of homemade guacamole in tan bowl with chopped cilantro and tortilla chips.

The Best Homemade Guacamole

Yield: 8 servings
Prep Time: 15 minutes
Total Time: 15 minutes

Ingredients

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.

Instructions 

  • 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).

Notes

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).