by Alonzo Cantu August 29, 2020 2 min read


Fresh guacamole is so easy to make, you'll never buy store bought again!

Here's what you'll need:

  • Avocados
  • Red onion
  • Roma Tomato
  • Jalapeño
  • Cilantro
  • Lime
  • Salt and pepper

The Process:

Start by chopping all the ingredients. Finely chop 1/4 cup of red onion and 1/2 a jalapeño with the seeds and veins removed. Next, dice 1/2 cup of tomatoes. I used Roma tomatoes but any tomatoes will work. Lastly, finely chop about 2 tablespoons of cilantro. The amount and ingredients I used in this recipe can be adjusted depending on what you like, but I find this is a good base for simple and delicious guacamole.

Next, it's time to mash the avocados. If your avocados don't feel quite ripe, don't worry! Since they need to be mashed, you won't be able to tell if one wasn't as ripe as the others. I used 4 small avocados for this recipe because they are generally cheaper. If you can only find large avocados you can use 2-3 to equate the 4 small avocados.

Hold the avocado in one hand, and using a knife, insert and rotate the avocado until you've cut all the way around the seed. Twist the two halves apart and remove the seed. Use a spoon to scoop out the flesh of the avocado into a bowl.

Using a potato masher or a fork, mash the avocados. I like to leave small chunks of avocado to give some texture, but you can mash as much or as little as you like. Add the juice of one freshly squeezed lime and continue mashing.

When your avocados are mashed to the preferred consistency, add the chopped red onion, jalapeño, tomato, and cilantro and combine. Season with salt and freshly ground black pepper. Stir, taste, and you're all done!

To store: Store guacamole in a food safe container in the refrigerator. Use a piece of plastic wrap to lay on top of the guacamole so that it touches the surface completely. This will keep the air from touching the surface and turning it brown.


Prep Time: 15 minutes

Makes: @ 2 cups




Small avocados

¼ cup

Finely chopped red onion

½ cup

Diced tomatoes


Finely chopped jalapeño (Seeds and veins removed)

2 tablespoons

Chopped cilantro


Lime (Freshly squeezed juice)

To taste

Salt and pepper

  1. Finely chop red onion, jalapeño, and cilantro. Dice tomatoes.
  2. Cut avocados in half and remove the flesh into a bowl. Mash the avocados. Add the juice of 1 lime, freshly squeezed, and stir or mash to combine.
  3. Add the chopped red onion, jalapeño, cilantro, and tomatoes to the mashed avocados. Stir to combine.
  4. Add salt and freshly ground black pepper to taste.
  5. Store in the refrigerator with a piece of plastic wrap completely touching the surface of the guacamole to keep it from browning.


Alonzo Cantu
Alonzo Cantu

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