Making your own homemade guacamole recipe means flavor options galore! Guacamole, customized! And I’m not even trying to be dramatic—so many possibilities!
Do you prefer tons of limey tartness? Enough garlic to ward off a vampire? Handfuls of cilantro? Maybe you hate cilantro? Or do you just want to bring the habanero heat? Or is jalapeño your pepper of choice? Or NO heat at all? And what are your thoughts on tomatoes & onions? SEE?! Options, my friend.
I hereby declare a boycott of store-bought guacamole in a bag! Who’s with me?
Oh, and here’s another perk when you make it at home: you can add mineral-rich Ancient Ocean® Himalayan Pink Salt or have fun with any of our all-natural flavored sea salt varieties, rather than refined salt that the pre-packaged stuff is full of. Just sayin’. (Yes, that was a shameless all-natural salt promo.)
I’m a guacamole glutton…hedonist…gormandizer. (That last one is really a word, I promise.) So, not only do I overindulge in guacamole when available, but I tend to think the more of every ingredient, the better—to the point that I worry my food processor is judging me as I pack it full of flavors. “Another habanero? She’s gone mad.”
Below is my best estimate to my guacamole recipe. I like hot, tart & salty, so I go heaviest on the habanero, lime & salt. When I’m making it for a group of people, I usually make two versions: one with habaneros, one without.
- 6 avocados, halved, pitted & peeled
- 2 - 3 limes (depending on how much juice you can get from each)
- 1 tsp Ancient Ocean Himalayan Pink Salt (or a kosher-style sea salt)
- 2 - 3 habanero peppers, finely chopped (They’re unpredictable! Taste as you go.)
- 3 Tbs chopped cilantro
- 2 cloves garlic, minced
- Throw everything in a food processor and taste as you go!
- Make sure you get soft avocados. Chop, mince, squeeze & mash everything together manually. I find a hand-held potato masher works well.