Homemade guacamole with fresh simple ingredients – perfect for game day or summer afternoons. With just avocados, tomato, lime, red onions, jalapeños peppers, and cilantro, this easy guacamole recipe can be made smooth or chunk, depending on how you like it!
The best guacamole is homemade and uses simple fresh ingredients. This jalapeño guacamole is made with avocados, tomato, fresh lime juice, pickled red onions, fresh jalapeño pepper for a little heat, cilantro, salt, and pepper.
You can make this a smooth guacamole or a chunky guacamole, depending on how you chop or mash your avocados.
Guacamole and Pico De Gallo are two of my favorite condiments – they both have simple ingredients and a fresh and bright taste.
Serve your guacamole with tortilla chips, on the side of chilaquiles, on sandwiches, or on burgers.
Tip for game day: Serve chips with this homemade guacamole recipe and make it fit your game day party theme by using chips in the right colors. These blue and orange tortilla chips are perfect for two of my favorite teams – the Bears and the Oilers. Try red and white tortilla chips!
Ingredients
See the recipe card for exact amounts.
- fresh avocados – you’ll need a couple of ripe avocados – see tips on choosing ripe avocados below.
- tomato – fresh Roma tomatoes are my preferred tomato for this recipe.
- red onion – (my pickled red onions are my preference)
- lime – fresh lime juice adds acidity and brightness to this recipe.
- cilantro – I’m a big fan of cilantro. If you’re not, simply leave it out.
- jalapeño – add more or less jalapenos to control the spice level. Using one jalapeño gives a little kick of heat, especially if you discard the seeds.
- salt and pepper – kosher salt and fresh ground black pepper for seasoning
Substitutions
- tomato – you can leave this out or try chopped cherry or grape tomatoes
- cilantro – try parsley instead
- red onion – if you’re not a fan of pickled red onions, try white onion instead.
- lime juice– try fresh lemon juice instead
- jalapeño – I use fresh jalapenos, you could try pickled jalapeños for a different vibe. Try habanero for a higher heat level.
How to choose a ripe avocado: Ripe avocados are firm and not mushy. Press slightly against the skin and it should yield to pressure but not leave an indent. If it does, it’s too ripe and may have brown spots inside. The skin should be slightly bumpy on a ripe avocado.
Instructions
- Cut the avocados in half, twist and scoop the pit, and flesh out.
This is where you get to control the texture of your guacamole. You can use chunky avocado or mashed avocado.
- Place the avocado in a medium bowl.
- Cut the tomato into 4 wedges. Take out the watery bits, leaving you with just the firm flesh and skin. Chop it into the size of your choice.
- Slice the jalapeño in half and take out the seeds and white bits. These are the spicy bits. You can leave them in if you like. Either way, chop the jalapeño into small pieces.
- Prep the onion. You can either chop up some red onion or use pickled red onions. I prefer pickled onions.
- Roughly chop up a bunch of cilantro.
The chopping does not have to be perfect. Guacamole is a simple recipe and has a rustic feel.
- Add the tomato, jalapeño, onion, and cilantro, to the bowl with the avocado in it.
- Slice a lime in half and squeeze all of the juice into the bowl.
- Sprinkle in salt and pepper.
- Taste and adjust to your preferences.
Tips for making jalapeño guacamole
- control the heat: omit the jalapeño for a guacamole without spice. For spicier guacamole add more jalapeño or try spicy habanero peppers.
- control the texture: Chop the avocado into cubes and lightly mash for chunky guacamole. Mash the avocado with a fork or potato masher for smooth guacamole.
- customize it: you can make a classic guacamole with just the avocado, lime juice, salt, and pepper, or add some or all of the addition in this recipe.
What to serve with guacamole
Guacamole is great served with a side of tortilla chips for an appetizer, snack, or game day dish. Spread it on toast for a version of avocado toast. Serve guacamole with potato tacos or cheeseburger spring rolls for a tasty appetizer.
Storage
Store leftover guacamole in the fridge. Press a piece of plastic wrap directly onto the surface of the guacamole and then add a lid. Homemade guacamole is best eaten within a day.
FAQ
Lay the avocado on a cutting board. Use a sharp knife to cut the avocado in half lengthwise around the pit. Twist the avocado halves so they come apart. Use a spoon to scoop out the pit. Use a spoon to scoop out the avocado flesh.
Avocado will turn brown eventually. It just will. It’s best to make avocado dishes right before you serve. But to slow down the oxidization a little bit, you can press a piece of plastic wrap directly on top of the guacamole and then refrigerate it in an airtight container. It’ll last a day or so.
Homemade Jalapeño Guacamole
Ingredients
- 2 avocados peeled and chopped
- 1 medium lime juiced
- 1 roma tomato seeds removed, diced
- ¼ cup
pickled red onion (or raw red onion if you prefer) - 1 jalapeño pepper seeds removed and minced
- handful cilantro chopped
- salt and pepper to taste
Instructions
- Add the avocado to a bowl. Keep it chunky or mash it with a fork or potato masher.
- Add the chopped tomato, jalapeño, red onion, cilantro, lime juice, salt, and pepper.
- Mix everything and taste. Adjust to your preferences. Add more salt or extra lime juice if needed.
Notes
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
Disclosure: This post may contain affiliate links, meaning I get a commission if you decide to purchase through my link, at no extra cost to you.
This post was originally posted on January 27, 2020.
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