Easy Homemade Guacamole

The BEST Guacamole | In Fine Fettle
Photos by Caitlin Abrams

I’m fairly certain I inherited my mother’s gene for being resourceful with just a few ingredients in the kitchen. Case in point: Eric and I were going to attend a party and we were asked to bring an appetizer. We didn’t have time to run to the store, so I rifled through our pantry and scrounged up some corn tortillas that were a little past their taco prime, a few cherry tomatoes, and an avocado that was surely about to go bad any day. We made them into homemade chips and guacamole and it was a huge hit at the party! This is a surprisingly easy appetizer that’s hard to mess up. And believe it or not, it’s cheaper and much more delicious than buying a bag of chips and a tub of pre-made guac.

Easy Homemade Guacamole Recipe
Channel sunnier days with easy homemade guacamole!

How to Make Guacamole

Easy Homemade Guacamole
Prep time
Total time
There's a million ways to make guacamole, but this is my absolute favorite! I go light on the cumin, because I know it needs it, but I don't like when it's too overpowering.
Recipe type: Gluten Free, Vegan, Vegetarian, Dairy Free
Cuisine: Mexican
Serves: 4
  • 2 Ripe Avocados
  • Cherry Tomatoes, sliced in half, or half of one medium tomato, chopped
  • 1-2 Garlic Cloves, minced
  • Juice from ½ Lemon or 1 Lime
  • ¼ White Onion, diced or Onion Powder (1/2-1 tsp.)
  • ½ tsp. Cumin
  • ¼ tsp. Cayenne Pepper
  • Salt and Pepper
  • Serrano or half Jalapeño pepper, seeded and minced (optional)
  1. Cut open your avocados and remove the pits with a spoon or knife. Carefully slice each half in a cross-hatch pattern (see image at top), then remove it into a bowl with a spoon.
  2. Add lemon or lime juice to the avocado and smash with a fork to incorporate, making it as creamy or chunky as you'd like.
  3. Season with salt, pepper, onion powder (if using), and cayenne to taste. Stir in the garlic clove(s), onion (instead of the onion powder), cherry tomatoes and serrano or jalapeño, if using.
  4. Let it sit for about 15 minutes so the flavors can meld.
  5. Serve it with corn tortilla chips or crudités! Radishes are especially delightful.
A sliced jalapeño garnish always looks lovely!
Make this your own! Adjust the spices to your taste, or use cilantro if you like.
If you have leftover guacamole and don't want it to get brown, pour salsa or sour cream on top, then seal it with a tight-fitting lid. It will help reduce the avocado's exposure to air.

Tip: The easiest way to mince garlic is by using a these handy dandy garlic press. I use mine nearly every day!

Want to make your own homemade corn tortilla chips? You overachiever! Here’s how to do it:

Homemade Corn Tortilla Chips

You will need:
Corn tortillas (each tortilla makes 4 chips)
Oil, using the spray kind makes this recipe even quicker
Baking sheet or pizza crisping pan (the ones with the holes in them are great for cooking both sides at once)

Preheat oven to 350 degrees F.

Spray and lightly salt both sides of each corn tortilla. When this is complete, stack all of the tortillas up and cut into four wedges, like a pizza.

Spread out all the tortilla pieces on the pan. Bake for five minutes, then check every minute after that (they burn easily). If using a regular pan, flip after a couple minutes so both sides have a chance to crisp up. Remove from the oven when they’re lightly golden and crunchy.

Note: You could go one further by grating some lime zest and crushing it into your salt with a Mortar and Pestle for a burst of bright citrus flavor!

Love avocados, like me? Try my easy avocado toast recipe! It’s absolutely delicious and so filling.

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