Creamy homemade guacamole is easy to make and absolutely delicious! Choose from one of 4 flavors: classic, mango, chipotle, or roasted corn & poblano.
Guacamole is my secret weapon in Mexican cooking. It makes pretty much anything taste better! That’s why I include it in a lot of my Mexican-inspired recipes on this site.
It seemed like about time for me to share a go-to guacamole recipe that you could use in any of those dishes. So that’s what I’m doing today…sort of. Instead of one recipe, I’m giving you 4 variations.
Here’s what you’ll need for basic (classic) guacamole:
- Red onion (white onion works too)
- Jalapeño pepper (optional)
- Fresh cilantro
- Lime juice
How to Make Guacamole
There are two ways to go about this:
- Make it with a molcajete.
- Use a fork and regular bowl.
What is a molcajete? A molcajete is essentially a large mortar and pestle made out of granite, and specifically created for making guacamole. While it’s not a required tool, it’s great for really grinding up your ingredients and infusing your guac with maximum flavor.
Not ready to invest in a molcajete? No problem! A fork works just fine.
If you are using a molcajete, make sure to season it before using it. You can find a good tutorial on how to do that here.
Place your onion, tomato, jalapeño, cilantro, and salt into the bowl of your molcajete. I like to chop my veggies beforehand, but you can put them in whole, if you like. Now use the grinder to mash everything to a pulp.
Now add your avocado and continue mashing, until the mixture is super creamy. Lime juice goes in last. Once you’ve got a nice consistency, give the mixture a taste-test and adjust any seasonings to your liking.
Fork and Bowl Method
The avocado goes in first for this method. Mash it up really well, then add your lime juice, followed by everything else. Continue mashing and stirring until your guacamole is creamy. Taste-test and adjust the seasonings.
Guacamole Flavor Variations
Want to take your guac to the next level? Try one of these variations!
Simply dice up a mango and stir it into your guacamole. Do this after mixing/mashing — you’ll want to keep the mango pieces intact for some delicious bursts of sweetness.
Poblano Corn Guacamole
Place some fresh corn kernels and diced poblano pepper on a baking sheet and toss them with a bit of oil. Roast until tender and browned, then stir them into your guacamole, along with some ground cumin.
For this version you’ll need to crack open a can of chipotle peppers. Mash up one pepper before mixing the guacamole. If you’re using a molcajete, you can mash it right along with the onion, tomato, and cilantro.
If you’re using a fork and bowl, mash the chipotle with your fork before adding the avocado.
After mixing everything, season the mixture with a bit of adobo sauce from your can of chipotles.
Guacamole Tips & FAQ
- For the best guacamole, make sure your avocados are perfectly ripe! This means they’re soft but not mushy, vibrant green in color, with little or no browning.
- A good way to test your avocado for ripeness is to try and remove the stem. If it wont come out easily, the avocado is underripe. If it comes out and the avocado is brown underneath, the avocado is past its prime. You want it to come out easily and show green beneath it.
- Shelf life & storage: Homemade guacamole is best served immediately. It’ll start turning brown after a few hours. If you have leftovers or don’t plan on serving it right away, seal it up tightly in a storage container and freeze it for up to 3 months. Let it thaw at room temperature for a few hours when you’re ready to serve.
- Is guacamole gluten-free? It is!
- Guacamole serving ideas:
Guacamole (4 Ways!)
Creamy homemade guacamole is easy to make and absolutely delicious! Choose from one of 4 flavors: classic, mango, chipotle, or roasted corn poblano.
Prep Time 10 minutes
Total Time 10 minutes
Calories 150 kcal
- 1/4 cup chopped red onion
- 1/4 cup diced fresh tomato
- 1 jalapeño pepper, finely chopped, seeds and stem removed (optional)
- 1/4 cup fresh cilantro
- 1/2 teaspoon salt, plus more to taste
- 3 medium avocados, peeled and pitted
- 2 tablespoons lime juice
Additional Ingredients for Mango Guacamole
- 3/4 cup diced mango
Additional Ingredients for Chipotle Guacamole
- 1 chipotle pepper (from a can)
- 1 tablespoon adobo sauce (from your can of chipotles), plus more to taste
Additional Ingredients for Poblano Corn Guacamole
- 1/2 cup fresh corn kernels
- 1/2 cup diced poblano pepper
- 1 teaspoon olive oil
- 1 teaspoon ground cumin
Place the onion, tomato, jalapeño, cilantro, and 1/2 teaspoon salt into your molcajete base. If you’re making chipotle guacamole, include the chipotle pepper as well. Use the grinder to mash everything to a pulp.
Add the avocado and mash until creamy. Add the lime juice and continue mashing.
Taste-test and add more salt or lime juice if needed.
Fork and Bowl Method
Place the avocados into a medium bowl and use a fork to mash them up until creamy.
Add the onion, tomato, jalapeño, cilantro, lime juice, and 1/2 teaspoon of salt.
Continue mashing and stirring everything until well-mixed.
Taste-test and add salt or lime juice if needed.
Additional Steps for Mango Guacamole
Stir in the diced mango.
Additional Steps for Chipotle Guacamole
Stir 1 tablespoon of adobo sauce into the guacamole. Taste test and add more sauce if desired.
Additional Steps for Poblano Corn Guacamole
Preheat the oven to 450°F.
Place the corn and poblano pepper onto a baking sheet or into an oven-safe skillet. Drizzle with oil and toss to coat.
Roast the corn and poblano mixture until tender and browned, about 15 minutes.
Remove the baking sheet or skillet from the oven and allow the mixture to cool for a few minutes.
Stir the corn, poblano pepper, and cumin into the guacamole.
Nutrition information is for classic guacamole.
Guacamole (4 Ways!)
Amount Per Serving
Calories 150 Calories from Fat 121
% Daily Value*
Saturated Fat 1.8g9%
* Percent Daily Values are based on a 2000 calorie diet.