Homemade Guacamole

5 from 1 reviews

Homemade guacamole can’t be beat – it is WAY better than storebought. In this recipe, avocados take the center stage, as they rightly should, with lime juice, jalapeño or poblano pepper for a bit of heat and flavor, shallot, green onion, cilantro and just a bit of sweet tomatoes. 



6 avocados

23 Tablespoons lime juice

1 jalapeno or poblano pepper, minced

2 Tablespoons shallot or red onion, minced

23 Tablespoons chopped cilantro

1 Tablespoon thinly sliced green onion

1 small tomato, seeded and chopped

salt, to taste


  1. Prep all the ingredients first, washing all the vegetables and herbs. Mince the jalapeño/poblano pepper, shallot/onion, cilantro, green onions and tomatoes. Set aside.
  2. Halve the avocados, remove the pits and scoop out the flesh into a medium bowl.
  3. Mash the avocados with a fork or a potato masher until it is the consistency that you like.
  4. Add the lime juice to the avocados and mix to combine.
  5. Add all the other ingredients and mix to combine. Season to taste with salt.
  6. Serve right away or store in the refrigerator for up to a few hours in advance.


Prepping in Advance and Storing Guacamole:

  • If you make it a few hours before, place some plastic wrap directly on the surface of the guacamole, to keep it completely air tight. If you have air tight containers, you can use those as well.
  • Don’t add the tomatoes until right before serving. They will make the guacamole more water and will get mushy as they stand.
  • Mix the guacamole before serving it. Even if you get a bit of discoloration on the surface, if you mix it up with the green guacamole underneath, it will freshen up all the guacamole to have a more vibrant green color.


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