This is my go-to homemade guac recipe (sans pico for all you tomato haters) because of the fresh lemon juice, garlic, and fresh cilantro make it perfect for chip dipping or as a topping to just about anything!

Prep time: 10 minutes

Cook time: 10 minutes

Total time: 10-20 minutes

Makes about 1-1/2 cups

• 2 ripe avocados, scooped out (keep one pit!)
• 1/4 cup finely chopped onion
• 2 cloves garlic or 2 Tablespoons of jar garlic
• Lemon juice from half a lemon
• 1/4 cup chopped cilantro
• Salt + pepper to taste

• Start by scooping out your avocados. I cut mine down the center around the pit, twist to open, and then use a spoon to scoop out the avocado (optional: keep one of the pits for the end to preserve your guac from turning brown). Add them to a medium bowl.
• Chop your onion and add to bowl. Same with garlic, lemon juice, and cilantro.
• Mix well and add your salt and pepper to your preferred taste. I like to go a little heavier on the salt for this recipe.
• Once you have everything mixed together nicely, add the avocado pit to the center of your bowl (optional). This will help keep the guacamole green and not brown as quickly.
• Serve immediately or chill for a bit in the fridge.

• The type of onion you use in this recipe is totally up to you. I typically use yellow or white but I have also used red and it’s been great too!
• The avocado pit is mostly for serving and keeps the guac nice and green for hours. I have also tried it overnight and while there has been some brown that creeps in, it is far less than without having the pit in the center.

Whether it’s taco night or you’re entertaining for the big game, this recipe will be a hit! I always hope for leftovers to have the next day, but I rarely get them.

Until next time,