Who doesn’t love guacamole? This rich, creamy, slightly spicy dip is a staple of Mexican style cooking. Whether you’re scooping it up by the chipful or dolloping portions into a tortilla, your dinner just wouldn’t be the same without it.
There’s a number of good store brand guacamole and salsa options out there, but where’s the fun in just buying it? Anything you make yourself is likely to taste at least ten times better, so trade in that jarred stuff for an avocado as we explore this simple guide on how to make guacamole from scratch, including 3 extra fully-loaded versions!
What You Will Need
For the Guacamole Base:
- 2 large ripe avocados (or 4 small avocados)
- 2 ripe tomatoes, chopped
- ½ red onion, chopped
- 1 fresh red chili, chopped
- 1 clove garlic, chopped
- 2 tbsp. olive oil
- 1 lemon, juiced
- A handful of fresh cilantro leaves
- Salt, to taste
After making the base, you can serve it as is or make it fully-loaded by adding one of the 3 following variations:
Tex Mex: (Make it spicy!)
- Guacamole base
- 1 tsp. Mexican seasoning
- Valentina sauce (hot sauce)
- Cheddar cheese, shredded (to garnish)
- 1 red chili, cut in thin slices
- Cilantro leaves, chopped (to garnish)
Quail Eggs & Prawns: (Pack it with protein.)
- Guacamole Base
- 12 quail eggs, cooked, peeled and quartered
- 6 prawns, (one per person) peeled and cooked
- Cilantro, to garnish
Mango & Passion Fruit Coulis: (Add a touch of sweetness.)
- Guacamole base
- 1 cup passion fruit pulp
- 3 tbsp. sugar
- 1 cup mango, cut into small cubes
- Tortilla chips, to serve
- Cilantro, to garnish
Guacamole Base Directions:
Follow these steps to make the guacamole base. Because it is already loaded with flavor, this can be served as it is. Or you can get fancy and try some topping variations!
Step #1. Cut the Avocados in Half
Cut the avocados into halves, and remove the center with the help of a knife.
Step #2. Scoop out the Avocado Flesh
Using a spoon, scoop out the flesh of the avocados into a small bowl.
Step #3. Mash the Avocados
Use a fork to mash up the avocado until it reaches your desired texture (it’s best to keep some chunks for texture).
Step #4. Add the Tomatoes
Add the tomatoes to the mashed avocado.
Step #5. Add Red Onion
Add the red onion.
Step #6. Add Chilies & Garlic
Add the chili pepper and garlic.
Step #7. Mix Well
Mix it together.
Step #8. Add Salt
Season the mixture with salt, to taste.
Step #9. Add Olive Oil
Add olive oil.
Step #10. Add Lemon Juice
Add lemon juice, to taste.
Step #11. Add Cilantro
Add the cilantro and give it a final mix.
Finished Guacamole Base
Variation 1 – Tex Mex
This variation is a Tex Mex-inspired topping. Mix the guacamole with the Mexican seasoning and Valentina sauce. Top with cheddar cheese, sliced red chili and cilantro leaves.
Variation 2 – Quail Eggs and Prawns
For this tasty and filling variation, you will top the base guacamole with quartered quail eggs, prawns and cilantro.
Variation 3 – Mango and Passion Fruit Coulis
This topping adds a sweet touch to your guacamole base! Pour the passion fruit pulp and sugar into a pot. Heat at medium heat for 10 minutes. Pass it through a fine sieve to remove seeds. Let it cool.
Serve the passion fruit coulis over top of the guacamole with the mango chunks, tortilla chips and cilantro.
That’s all you need in order to make this easy recipe for homemade guacamole dip. Fresh, simple, and delicious, you’ll have a hard time going back to anything else after you’ve taken your first bite.
One of the great things about guacamole is how easy it is to dress up however you like it (we gave you three ways already!), so there’s nothing to fear when exploring your options. Adjusting the levels of spice, trying different types of citrus fruit juices, and plenty more ways can really make this recipe your own.
Additionally, if you’re wondering how to make it last in the fridge and not turn brown, it’s just a matter of stopping oxidation. The lemon juice called for in the recipe already helps with that.
You can also press down some plastic wrap onto the surface of the guac before refrigerating and it should keep for around a day before any brown starts to show. If you’re not planning to make it for a bit but want to have your ingredients in advance, you could also buy unripe avocados.
What’s your favorite way to eat guacamole? Now that you’ve learned how to make your own, you’ll probably be asking that yourself given how many ways you can eat it.
How to Make Guacamole: 4 Ways
Ingredients
Guacamole Base Ingredients:
- 2 large ripe avocados - (or 4 small avocados)
- 2 ripe tomatoes - chopped
- ½ red onion - chopped
- 1 fresh red chili - chopped
- 1 clove garlic - chopped
- 2 tbsp. olive oil
- 1 lemon - juiced
- A handful of fresh cilantro leaves
- Salt - to taste
Variation 1 – Tex Mex Ingredients:
- Guacamole base
- 1 tsp. Mexican seasoning
- Valentina sauce (hot sauce) - optional
- Cheddar cheese - shredded (to garnish)
- 1 red chili - cut in thin slices
- Cilantro leaves - chopped (to garnish)
Variation 2 – Quail Eggs and Prawns Ingredients:
- Guacamole Base
- 12 quail eggs - cooked, peeled and quartered
- 6 prawns (one per person) - peeled and cooked
- Cilantro - to garnish
Variation 3 – Mango and Passion Fruit Coulis Ingredients:
- Guacamole base
- 1 cup passion fruit pulp
- 3 tbsp. sugar
- 1 cup mango - cut into small cubes
- Tortilla chips - to serve
- Cilantro - to garnish
Instructions
Base Guacamole:
- Cut the avocados into halves, and remove the center with the help of a knife.
- Using a spoon, scoop out the flesh of the avocados into a small bowl.
- Use a fork to mash up the avocado until it reaches your desired texture (it’s best to keep some chunks for texture).
- Add the tomatoes, red onion, chili pepper and garlic. Mix well.
- Add salt, olive oil, lemon juice and cilantro. Mix.
- This is the base guacamole. You can eat it as is or jazz it up with the following variations:
Variation 1 – Tex Mex Directions:
- Mix the guacamole with the Mexican seasoning and Valentina sauce. Top with cheddar cheese, sliced red chili and cilantro leaves.
Variation 2 – Quail Eggs and Prawns Directions:
- Top the base guacamole with quartered quail eggs, prawns and cilantro.
Variation 3 – Mango and Passion Fruit Coulis Directions:
- Pour passion fruit pulp and sugar into a pot. Heat at medium heat for 10 minutes. Pass it through a fine sieve to remove seeds. Let it cool.
- Serve the passion fruit coulis over top of the guacamole with the mango chunks, tortilla chips and cilantro.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
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Oh how I love guac! And I love all your variations and detailed step by step instructions! The good ol’ tex mex flavour is still my fave 🙂
Thanks Terri 🙂
How delicious and creative, I love all three of these variations! The prawns and quail eggs is so elegant and the Tex mex is addictive! Thanks Joss 🙂
No problem Sabrina! Thanks for the comment. I’m glad you like all three!
Loving the variations on this guacamole, especially the Tex Mex version! Such a great snack for the summertime!
The Tex Mex is definitely a hit. Thanks for the comment Jess and enjoy your summer!
Wow, Joss! I really love how creative you show that guacamole can be modified like this…the photos are lovely (not easy to do with the subject matter) and I love the step by step directions. Your blog has a really refreshing design.
Thank you so much Bernice!! That’s so kind of you to say, much appreciated. 🙂
Love that Tex-Mex version! I personally cannot get enough guac so this post is right up my alley. 🙂 Perfect for summertime.
Thanks Sharon! The Tex Mex is my favorite too.