Fresh Homemade Guacamole

Susan Feliciano


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.


★★★★★ 1 vote

20 Min
No-Cook or Other


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  • 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 Fresh Homemade Guacamole


  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.

Printable Recipe Card

About Fresh Homemade Guacamole

Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: Mexican
Other Tag: Quick & Easy

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