Homemade Guacamole

Course Appetizer, Condiment

Cuisine American, Mexican Inspired, Southern

Keyword best-guacamole-recipe, homemade-guacamole

Prep Time 10

Chill Time 2

Total Time 2 10

Servings servings

Calories 105kcal

Cut the avocados in half and remove the pit. Scoop the avocado flesh into a large bowl, set aside.
Use a fork or a potato masher to mash until the avocado is mostly smooth but a few chunks remain.
Add lime juice, garlic salt, ground cumin, lemon pepper and oregano, stir to combine.
Fold in onion, cilantro, tomato, serrano chili and garlic until evenly distributed.
Serve immediately, OR transfer to an airtight container. Press a layer of plastic wrap directly on top of the guacamole, to help delay oxidation. Seal with the lid. Chill until serving.
Uncover, stir and serve with tortilla chips, fresh veggies, as a topping for salads, tacos or enchiladas.

Onion - You could use white onions, shallot or sweet Vidalia onion in place of red onion.
Cilantro - If you don't care for the taste of cilantro you could omit it or replace it with fresh parsley.
Mexican Oregano - You can replace the Mexican oregano with Italian oregano.
Spices - You can add chili powder, ancho chili powder or cayenne pepper for a little more heat.
Lime Juice - You could use lemon juice in place of lime juice.
Pit - There's an old wives tale trick that says adding the pit back to the guacamole can help delay oxidation. There's no scientific proof that this works, but some of my friends swear by it!