Go Back
+ servings
Print Recipe
5 from 3 votes


This easy homemade Guacamole recipe from Alton Brown is the best you'll ever try! Pair it with some salsa and crunchy tortilla chips for dipping and enjoy the fresh flavors of summer!


  • 3 ripe avocados
  • 1 Tablespoon lime juice
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • ½ cup white onion, diced
  • 1 cloves garlic, minced
  • 1 cup Roma tomatoes, seeded and diced
  • 1 tablespoons fresh cilantro, finely chopped
  • 1 Jalapeno pepper, seeded and minced


  • Dice up the onion, garlic, tomatoes, cilantro, and jalapeno and set aside.
  • Slice the avocados and scoop the pulp into a medium bowl.
  • Add the lime juice and use the back of a spoon or a potato masher to mash the avocado, leaving some larger chunks for texture.
  • Stir in the salt, cumin, and cayenne.
  • Use a silicone spatula to mix in the diced vegetables, garlic, and cilantro.
  • You may serve immediately, or Alton Brown suggests that you cover with plastic wrap and let it sit at room temperature for 2 hours prior to serving.


Pro Tip: Want to try creamy guacamole? Add 2 Tablespoons of sour cream to the mix!

How to Keep Guacamole From Turning Brown

  • Air is the enemy when you're keeping guacamole fresh.
  • Pack the guacamole down in an airtight container and remove as much air as you can.
  • Use a good, sticky plastic wrap to create a tight seal on the top of the guacamole with no air in between. I swear by this kind.
  • Pour water over the top of the plastic wrap and then place the lid on the container to really seal it good. Avocado is so dense that it doesn't absorb the water if any touches the surface.
  • Lime Juice in the guacamole also helps to keep it fresh and green


Calories: 171kcal, Carbohydrates: 11g, Protein: 2g, Fat: 15g, Saturated Fat: 2g, Sodium: 202mg, Potassium: 531mg, Fiber: 7g, Sugar: 2g, Vitamin A: 295IU, Vitamin C: 16.1mg, Calcium: 15mg, Iron: 0.7mg