How to make Guacamole at Home

Guacamole is a Mexican dip which is made from avocados. It is used as an accompaniment with nachos, fajitas, tacos, etc. In this article I will give you the recipe to make Guacamole at home.


2 large ripe avocados

1 medium sized onion

1/2 tomato (finely chopped)

juice of 1 lime

salt to taste


1. Cut the avocados in half, remove the seed and scoop the pulp into a bowl. Add salt and mix well. Mash it entirely with a fork or potato masher. Do not use blender as it would make it gooey.

2. Add the rest of the ingredients and mix gently so that it does not become too mushy. Serve immediately on a bed of lettuce leaves or alongside nachos, fajitas or tacos.

Why Guacamole is good for you?

Guacamole is a dip made from avocados, originating in Mexico. It is traditionally made by mashing ripe avocados and sea salt with a molcajete (mortar and pestle). Some recipes call for tomato, onion, garlic, peas, lemon or lime juice, chili or cayenne pepper, coriander or basil, jalapeño, and/or additional seasonings. In addition to its use in modern Mexican cuisine it has also become part of international and American cuisine as a dip, condiment and salad ingredient.

Prep Time: 5 Minutes

Cook time: Not applicable

Serves: 4-6 people

Guacamole Ingredients:

1 ripe avocado – peeled, pitted and mashed

1/2 teaspoon Kosher salt

2 Tablespoons red onion minced

1 Tablespoon cilantro chopped

1 Roma tomato seeded and minced

1 teaspoon fresh lime juice or lemon juice

1/4 teaspoon freshly grated black pepper

1/4 teaspoon ground cumin (optional)

Dash of hot sauce (optional)

Guacamole is the ultimate crowd-pleaser. It’s a party favourite and an ideal snack to keep hunger at bay while you entertain. I prepare a fresh batch of it every single weekend but when it comes to hosting parties, this dip is always the first one to go!

The key to making a good guacamole is to use ripe avocados, good quality spices and a whole lot of love! I personally prefer my guacamole spicy, so I use fresh green chillies which give it the perfect kick. You can easily customise this recipe according to your taste preferences by adding garlic, lemon juice, chopped tomatoes or onion. This recipe is easy and results in a delicious guacamole that will disappear within minutes! Enjoy!

Well, it’s almost guacamole season and we all know what that means. It’s time to break out the avocados and make some delicious guacamole. I’m sure you all have your own special recipe, but why not try this one on for size?


2 large Haas avocados

1/2 teaspoon kosher salt

1 Tbsp of fresh lime juice or lemon juice

2 Tbsp to 1/4 cup of minced red onion or thinly sliced green onion

1-2 serrano chiles, stems and seeds removed, minced

2 tablespoons cilantro (leaves and tender stems), finely chopped

A dash of freshly grated black pepper

1/2 ripe tomato, seeds and pulp removed, chopped

Step 1: Scoop out the pulp from the avocado into a bowl. Mash with a fork until smooth. Stir in salt. Then add the lime or lemon juice, the onions, chiles, cilantro and black pepper. Mix together thoroughly. Next fold in the tomatoes. Put a piece of plastic wrap directly on top of the guacamole and refrigerate until ready to serve. Serve with chips, crackers or as a topping on salads and sandwiches!

If you are looking for a bit of spice in your guacamole, then a pico de gallo with some birds eye chillis is going to do the trick!

You will need:

2 avocados (ripe)

1/2 lime (juiced)

1/4 small red onion (diced)

1/2 cup tomatoes (diced)

1/2 cup coriander (chopped)

3 birds eye chillis (finely chopped – remove seeds if you don’t want it too hot)

Take the seeds out of the birds eye chillies and put them in a pestle and mortar with a pinch of salt. Pound to a rough paste, then transfer to a mixing bowl. Add all the other ingredients, except the avocados, and mix well. Season to taste with salt and pepper, then stir in the avocado flesh. Serve immediately with tortilla chips.

My name is Tanya and I am a Foodie. I love cooking and blogging about food. I was born in Mumbai and I have been brought up in Delhi. My father is from the state of Kerala and my mother is from Uttar Pradesh. I have inherited a mix of the best cuisines of India, which brings me immense joy to this day.

My parents are my biggest inspiration. Both of them are very passionate about food, and they enjoy cooking as much as they enjoy eating! My mother, particularly, spends hours in the kitchen experimenting with new recipes every day. She has taught me to try out new cuisines and to not be afraid to experiment with food.

My father is my biggest critic, but he always encourages me to keep trying till I get it right. This is one thing that has helped me improve my culinary skills tremendously over the years.

Leave a Reply