Avocado.  That marvelously good-for-you stone fruit is packed with more potassium than a banana, loads of fiber and more than its fair share of heart healthy fats… all of which I am sure I promptly undermine when I use it as a dip for my giant salty tortilla chips.  But who cares?  This isn’t your spin class, and we’re not talking about avocados on whole wheat toast (though I do admit that is a darn good breakfast…  topped with bacon and a fresh egg and homegrown tomato… but I digress).  We’re here to talk about guacamole-  fresh guacamole, full of diced tomatoes and peppers and sprinkled with special seasonings, lime juice and salt–  that wonderful Tex-Mex staple that just sings my song when it’s piled high on a tortilla chip or on tacos or just about any Mexican food I can wrap my lips around.  

Fresh Gucamole piled hig in a mortar bowl and topped with diced tomatoes, red onions, cilantro leaf, and a jalapeno slice. Chips and a blue maragarita style glass are included.Scripture: The Light of the eyes Rejoices the heart, and good news Refreshes the bones. Proverbs 15:30We’re not going to dally around with much chat today because I’ve got ripe avocados waiting and there are chips that desperately need to be eaten.   So, let’s get to it.  Ole’!  It’s time to get our fiesta on.

Upclose of fresh Tex Mex guacamole topped with tomatoes, red onion, pepper slice, all in a black mortar.

What You’ll Need For this Fresh Guacamole Recipe:

  • 3 Haas avocados
  • grape tomatoes
  • red onion
  • jalapeño peppers
  • cilantro
  • cumin
  • cayenne
  • salt
  • lime

Let’s Get Started:

Fresh guacamole is easy to make.  And if you’re handy with a knife, you can put it together in as little as five minutes.  That’s a pretty big deal since guacamole has a habit of showing up at a lot of our cookouts, game nights, tail gates, or just any ol’ get-together.  It’s a go-to chip and dip, for sure. 

Of course, any good guac starts with good avocados.  These delicacies, which also go by the names Alligator Fruit or Butter Fruit (isn’t that so interesting?!), should give just a little when you gently squeeze them if they’re ripe and ready to go.  To get started, you should slice the avocado in half lengthwise. Make sure you slice around the large pit in the middle.  After you pull the two halves of the avocado apart, use your knife to cut a couple of slices in each half.  Be careful to cut shallow though.  You don’t want to cut the skin, just the fruit.

A half of avocado being sliced. Tomates, cilantro, and red onion on a yellow and white chevron napkin are in the background.Next, use a spoon to scoop out the fruit of the avocado out of its skin.  The scoring you did earlier does help the fruit scoop more easily, but it will also make mashing the avocado up in just a minute a LOT easier too.  And we like easier when we can get it!

Avocado being scooped from it's peel with a spoon.

Slice and scoop out all 3 avocados into a medium bowl, and let’s get to chopping those tomatoes, red onion and peppers.  Now, lots of people like their guacamole lots of different ways, but what we’re about to put together will rival any Top Shelf Guacamole made at any restaurant anywhere and that includes Mr. ASD’s fair Texas homeland.

A clear glass mixing bowl full of avocado, diced red onions, diced grape tomatoes, and diced jalapeno. Half an avocado, limes and spices are in the background with a yellow and white chevron napkin.Let’s pause for just a second and ponder our tomato choice for this recipe.  The standard pick for a guacamole is a Roma tomato.  The reason being is that a Roma has more meat than a lot of other tomato varieties.   And I do often use a good Roma when I can find one.  BUT, I have also found that grape tomatoes fit the bill of high meat content, plus their bright red color and smaller size lend themselves perfectly to what we’re doing with this fresh guacamole recipe.  Another bonus, grape tomatoes are usually tasty year-round while other tomatoes can end up tasting mealy or less than yummy when it’s not the heart of summer.

An upclose of guacamole piled high in a black mortar bowl. Yellow and blue corn chips with extra tomatoes and jalapeno peppers are in the foreground.We’re almost to the eating part, I promise.  A few spices and then we’re done.  Cumin, cayenne, salt, some chopped cilantro, garlic and fresh squeezed lime are all you need to round out this Tex-Mex dish.  Use a fork or a potato masher to mix together your avocado, tomatoes, onions, peppers and spices.  You don’t have to mix until smooth.  As a matter of fact, it’s better if you don’t.  Fresh guacamole should be just a little bit chunky.  And before you get too carried away and dive right in with your chip, take just a minute to smell all those gorgeous aromas in this fresh dip.  Your spices, herbs, lime… all of the ingredients are wonderfully aromatic.  A good guacamole is a feast for the eyes, nose and taste buds!

An aerial view of fresh homemade guacamole surrounded by blue and yellow corn chips. A half of avocado, blue magarita style glass, and yellow and white chevron napkin are in the background.

A close up of a yellow corn chip with a generous scoop of dipped fresh, homemade Tex Mex guacamole.

Now there’s nothing between you and your fresh, homemade guacamole other than how long it takes you to rip that chip bag open.  So, provechito, my friends.  Make the most of it!

***Pin this Fresh Guacamole Recipe here!***

An image of fresh guacamole in a black mortar bowl optimized for Pinterest.

Some fiesta finery you might need to make and serve this recipe!

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A set of square paper fiesta plates.              Matching fiesta lunch napkins              A Mexican mortar and pestal set.

Want more great cookout ideas?  Check out these other ASD favorites!

Hawaiian Pineapple Burgers with Avocado Salsa

Watermelon Sparklers

Strawberry Jello Salad

Find this and other great recipes on Meal Plan Monday and Weekend Potluck.

Fresh Guacamole
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 3 Haas Avocados
  2. 1/3 C diced grape tomatoes, heaping
  3. 1/3 C diced red onion
  4. 1 seeded and diced jalapeno
  5. 1 TBSP chopped cilantro
  6. 1/2 tsp cumin
  7. 1/2 tsp cayenne
  8. 1/2 tsp salt
  9. 1/2 tsp minced garlic
  10. 1/2 medium lime
Instructions
  1. Cut open avocados and remove fruit. Put into medium mixing bowl.
  2. Add next 8 ingredients. Squeeze the juice from the 1/2 lime over ingredients.
  3. Mix together all ingredients using a fork or potato masher. Do not mix until smooth. Leave avocados a little but chunky.
Notes
  1. Serve immediately with tortilla chips. Avocados turn brown as they sit out just like bananas do.
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