DIY Guacamole
Prep time
Total time
Super easy and super delicious guacamole recipe. Stir up a batch, pop a couple of ice cold beers, and get some friends together. Just don't count on there being any leftovers.
Recipe type: Snack, Appetizer
Cuisine: Vegan, Gluten-Free
Serves: approx 4 cups
  • 4 Hass avocados *See notes
  • Juice of 3-4 limes
  • ½ teaspoon kosher salt
  • 2 plum tomatoes, cored and seeded, about 1 cup chopped
  • 1 red bell pepper, about 1 cup chopped
  • ½ cup chopped green onions, white and green parts
  • ½ cup chopped cilantro
  • 1 Jalapeno (optional) **See Notes
  1. Halve the avocados and remove the pits. Add to a large bowl and top with the juice of 3 limes and the kosher salt.
  2. Using a potato masher or fork, mash the avocado and lime juice mixture until smooth, a few chunks are fine.
  3. Finely chop the bell pepper and green onions, and add to the avocado mixture.
  4. Core and seed the plum tomatoes, and finely dice. Add to the mixture, discarding the core and seeds.
  5. Add the chopped cilantro and jalapeno (if using) and stir to combine.
  6. Add salt and additional lime juice to taste, if desired.
  7. Serve with gluten-free tortilla chips.
  8. Guacamole is best served the day its made. If making it ahead, cover with plastic wrap, pressing it on to the surface of the guacamole and store in the fridge.
*When choosing you avocados they should have a dark brown/black skin and give ever so slightly when gently pressed. If they aren't ripe yet, leave them on the counter for a couple days, if they are ripening too quickly you can pop them in the fridge until you're ready to make your guacamole.
**If you want to keep your guacamole mild or kid friendly feel free to skip the jalapeno. You can also reduce the heat by removing the ribs and seeds prior to chopping. Make sure its finely chopped to avoid biting into a chunk of jalapeno, and always wear gloves when handling hot peppers.
Recipe by David D at