This is the best homemade guacamole recipe made with fresh pico de gallo and just the right amount of zing! A total crowd-pleaser that will be gone in a flash!
I have such a love-hate relationship with guacamole – avocados leave my stomach in pain for hours if I eat a whole one. But I love guacamole SO much that I never learn my lesson. Who can resist it?!
A party or game day gathering without guacamole is just a crowded room, I say. My kids, who don’t like avocados at all, can (and do!) polish off a bowl of this guacamole in lightening speed. They swear my homemade guacamole recipe is the best.
How To Make Guacamole
It’s so easy! Buy ripe avocados, halve them, and remove the pit. Scoop the flesh out with a spoon into a bowl. Add in pico de gallo, lime juice, salt, cilantro, and some cumin and cayenne (these are optional, but not in my opinion. HA), then mash with a fork to your desired consistency. We like ours smooth, but with texture, so I make sure it’s still slightly chunky.
How Can I Ripen My Avocados Faster?
Finding perfectly ripe avocados can be a challenge depending on the season and where you live. If all you can find are unripe avocados, place them in a paper bag with a banana, kiwi, or apple, then fold the top of the bag over and place in a warm spot (like a sunny window.) This will increase the amount of ethylene gas, which helps fruit ripen. You should notice a difference within 12 hours.
How Long Does Guacamole Last?
In my house? Minutes. HA. But really… homemade guacamole only lasts 1-2 days and it should be kept refrigerated if you won’t be eating it right away. It should only sit out at room temperature for no more than 2 hours. You’ll know it’s gone bad when it has a substantial puddle of brown liquid and the layers below the surface have lost their rich green color.
Technically, you can freeze it, but that doesn’t mean you should. I remember spending the day with Chef Rick Bayless who specializes in all things Mexican cuisine, and he was pretty against it, explaining “Exposing avocados to extreme heat or extreme cold changes their flavor. Plus, many of the mix-ins you probably have in your guacamole may become mushy when frozen-then-thawed (I’m looking at you, tomatoes).”
How To Keep Guacamole from Turning Brown
Honestly, after all these years making guacamole and working with farmers, there isn’t an ideal way. Leaving the avocado pit in the dip is just a myth, by the way.
The only thing that can delay browning is to create a barrier between the exposed surface of the dip and oxygen in the air. This protective layer can be in the form of olive oil, lime or lemon juice, water, or plastic wrap (pressed directly and completely on the mixture), then sealed tightly. Olive oil and citrus juice will change the flavor, though, and water is sort of gross IMHO. So plastic wrap is your best bet.
My solution is simply to serve it right after I make it!
There are countless ways to put your guacamole to good use!
- Spread it on toast
- Smear it on a burger
- Add another layer of flavor to your tacos or nachos
- Put a dollop on Taco Soup
- Use it on taquitos or in quesadillas
- It’s a great side for this Mexican Rice Skillet
- And of course just serve it with tortilla chips
You just can’t go wrong with this guacamole recipe. Might want to double it, since everyone gobbles it up fast!
Other Avocado Recipes We Love
Other Dip Recipes We Love
How To Make This Guacamole Recipe
Best Homemade Guacamole Recipe
- 3 medium ripe avocados , peeled and pitted
- 1 medium lime , juiced
- 1/2 teaspoon kosher salt (see notes about table salt)
- 1/4 teaspoon cumin
- 1/8 teaspoon cayenne pepper
- 1 cup pico de gallo (<< my favorite homemade recipe)
- fresh chopped cilantro , for garnish
- tortilla chips , for serving
- Scoop the avocado flesh into a large glass bowl. Drizzle with the lime juice; toss to coat. Drain, and reserve the lime juice.
- Add in the salt, cumin, and cayenne; mash with a fork until desired consistency is reached.
- Fold in 1 cup of pico de gallo and 1 tablespoon of the reserved lime juice.
- Let sit for 15 minutes, then serve and enjoy!
- Table salt is finer and stronger than Kosher, so if using instead, reduce the amount to 1/4 teaspoon, taste and adjust from there.
- For recipe tips, please refer to the full article.