How to Make Fresh Guacamole


Introduction: How to Make Fresh Guacamole

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Check out the printable recipe here:

Guacamole is delicious and with the avocado being the base of this recipe, it is healthy for you too. Guacamole goes great with any of your favorite Mexican or Spanish recipes, but also makes a great spread for sandwiches and vegetable dip. This recipe is very flavorful and easy to make. If you don't like the spiciness from the jalapeño, try using a poblano pepper. It has less heat! If you have recipe you would like to see me make, let me know in the comments below. Let me know of what you think of this recipe on via twitter or instagram(@vegetarianbaker & #thevegetarianbaker)

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  • 4 Avocados
  • 1 Tomato | Chopped
  • Red Onion | 1/2 Cup Chopped
  • 1/2 Jalapeno | Chopped
  • Juice & Zest of 1 Lime
  • Cilantro | 2 Tablespoons Chopped
  • Garlic | 1 Clove Minced
  • Cumin | 1/2 Teaspoon
  • Salt | To Taste


  1. Prepare all of your ingredients.
  2. In a medium bowl, mash the avocados using a fork or potato masher.
  3. Once smooth, add all other ingredients minus the salt and mix together.
  4. Season with salt to achieve desired taste.
  5. Enjoy immediately or store in the fridge.
  6. *If you place the avocado pits in the guacamole it prevents browning when storing.

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    I love making fresh guacamole with the limes, lemons, onions, and fresh peppers that I grow at home.

    2 replies

    I can't wait to have my own garden. I just started the seeding process for some Avocado pits :D

    I love recycling the ends of green onions and re-growing them! Free green onions for life!

    The pit doesn't prevent browning. Oxygen on the fruit makes it brown. The fruit is oxidizing. A lot of fruits do this. You can slow browning in a few ways; add acid or remove oxygen. Add more lime juice to the surface if the guacamole and then put a layer if plastic wrap tightly on the surface. Make sure there is no air touching it. Your guacamole will stay fresher looking. The pit only protects the guacamole it is touching. You could see this for yourself by splitting your batch of guac in half and putting the pit in 1 container and not in the other. Check the results later.

    3 replies

    True, the pit is a myth. You can also use some cider vinegar or white vinegar to prevent all the browning.

    That's right! You can also add orange juice to add a sweet taste. You need acid to prevent oxidation.

    this shoild be a pinterest thing...not instructables

    1 reply

    It's on pinterest too :D however food is a very popular section on instructables :D

    I don't mind if people call it "GUAC" or Guacamole. I just love to eat it. I've never tried it before with cumin... sounds ok. Try to use raw diced poblano pepper, cream cheese or roquefort and some olive oil.

    Nice recipe.

    1 reply

    Mira amigo. Veo que hiciste una cuenta para regañarme. Me casé con una Queretana y a ella no la molesta que dije 'guac'. Perdón que a ti si. Intentaba ayudar a la gente que si quieren hacer la salsa.

    don't squawk about the guac. that's English for chill out about the shortening of the name. no llores mas. te quiero that freaking guac. have a little respect for people who don't say things exactly the way you want them to.

    1 reply

    it bothers me because to me it makes the person sound like some drunken frat boy for some reason.

    I hate it when people call it "Guac", it is GUACAMOLE!!! From the original native Mexican language, "Ahuacamolli" which literaly translates to, ahuacatl molli or in english, avocado salsa. Please be respectful to other people's heritage, thanks.

    I love fresh guac, there is absolutely nothing better!

    That's a great tip about the pit, I had no idea you could do that. Thanks!