How To Make The Best Homemade Guacamole

  • Author: Bridget Towery|Baking with Bridget


  • 2 large ripe avocados (, halved, seeded and peeled (or 4 small))
  • 1 garlic clove, minced
  • ½ cup onion, minced
  • 1 Serrano chili pepper, minced (seed, if desired)
  • 2 Tablespoons fresh cilantro, chopped
  • 1 Tablespoon lemon juice
  • ½ teaspoon pink Himalayan sea salt
  • ¼ teaspoon lime juice, optional
  • A dash of fresh ground pepper


  1. In a medium size bowl, mash the avocado and leave some small chunks.
  2. Add in garlic, onion and Serrano chili and combine.
  3. Add in the remaining ingredients and stir until thoroughly combined.
  4. Cover with plastic wrap, pressing the wrap down against the dip.
  5. Refrigerate two hours or overnight before serving.


  • To ripen avocados, place in a brown paper bag or in a bowl in a dark cabinet.
  • I leave the chili pepper seeds in for extra kick!
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