Fresh Homemade Guacamole

★★★★★ 1 Review
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By Susan Feliciano
from Oak Ridge, TN

We used to watch the waiters at a restaurant make this guacamole. The restaurant is no longer in business, but the recipe I still use all the time at home. It is very similar to one I learned in Mazatlan, Mexico. Choose Avocados that give slightly to the touch, and hold at room temperature about 24 hours before making the guacamole.

serves 6
prep time 20 Min
method No-Cook or Other


  •   2 small
    ripe avocados (haas type)
  •   1/2 small
  •   1 medium
    orange wedge
  •   2 Tbsp
    chopped onion
  •   2 Tbsp
    chopped serrano pepper
  •   1 clove
    chopped garlic
  •   2 Tbsp
    chopped tomato
  •   2 Tbsp
    chopped cilantro
  •   2 pinch
    sea salt, to taste

How To Make

  • 1
    Mash the avocados with the juice of the orange and lime; combine until smooth.
  • 2
    Add everything else and stir until well mixed. Taste and adjust salt.
  • 3
    Serve with tortilla chips, or other Mexican dishes, such as tacos, burritos, or fajitas.
  • 4
    This is best eaten as soon as it is made. If you want to try to save leftovers, place in a glass or ceramic container, sprinkle with lime juice, and cover with plastic wrap touching the entire surface. This helps prevent darkening.