If you are a fan of freshly made restaurant guacamole, then you need to try making it from scratch at home – and this easy six ingredient recipe is a great one to try! The result a simple and delicious guacamole that is packed full of flavor and totally customizable to your particular taste.

A bowl of six ingredient guacamole — One of our favorite sides is freshly made guacamole and a few chips. It’s easy to make and can be adjusted to your particular taste.

We love to enjoy homemade guacamole as a simple side dish scooped up with our favorite tortilla chips. However, that’s not the only way to enjoy it!

One of our favorite recipes – what we call Guacamole Wraps – involves cooking up some sirloin steak pieces in peppers, onions, garlic, and seasonings. We then take a large tortilla and slather it with this guacamole, top it with a generous portion of the seasoned steak, and eat it like a burrito. It’s SO good!

You can also add homemade guacamole to almost any Mexican-inspired dish like tacos, nachos, and burrito bowls. Or, try topping grilled burgers with a big spoonful of this guacamole. The texture and flavor it adds can really be enjoyed in a number of different ways.

How To Make Six Ingredient Guacamole

*Scroll down to the bottom of this post to see the full recipe, including exact measurements and amounts. You can also print out the instructions. I go into a bit more detail about the recipe here first, just in case you need it.

For this batch, we had large cherry tomatoes instead of roma tomatoes and it worked just fine!

Ingredients

The best guacamole comes from using fresh, ripe ingredients. While we can’t grow avocados or limes here in Illinois, we can grow the onions, garlic, and tomatoes that go into the mix.

This allows us to have the most flavorful and freshest guac possible in the Midwest during the summer months. When gardening season is over, choose the freshest ingredients you can in your local grocery store.

Avocados – You can’t have delicious guacamole without fresh, ripe avocados! Look for avocados that have a slight give when you press on them gently. You don’t want them to be too soft or the interior of the fruit might be brown and overripe.

If you purchase avocados that are completely firm, there’s a simple trick for ripening them quickly. Put them in a brown paper bag on your counter with the top rolled down closed.

Check them every day until they start to give slightly when pressed. Either use them immediately or you can store them in your refrigerator for a few days to slow down the ripening process.

Avocados in a brown paper bag — Ripening avocados on my kitchen counter.

Other Ingredients

Salt – You have to find the right balance between the tartness of the lime and the salt. We like to use about a teaspoon of salt in this recipe. You can always start by using half a teaspoon, mix the ingredients together, and taste. If it is too tangy, add a bit more salt.

Fresh Lime – Fresh lime juice helps to add bright flavor as well as slows down the browning process that avocados naturally do. It’s best to use fresh lime when making homemade guacamole. However, we have used the kind in a squeeze container as well.

Tomatoes – Normally, we like to use diced roma or paste tomatoes when making homemade guacamole. You can also use cherry or vine-ripened tomatoes. Just avoid using slicing tomatoes. They typically contain a lot more seeds as well as liquid that might throw off your guacamole’s texture.

White Onion – You want your fresh onion to be diced into small pieces. Most people don’t like to bite into a huge hunk of raw onion while chowing down on guacamole!

Garlic – Use minced garlic here. Again, fresh is better than the jar kind, but you can also use that in a pinch. We like to use our homegrown garlic since it adds a richer flavor compared to what we can buy in the grocery store.

Ingredients for six ingredient guacamole — When onions are on sale, I like buy a bunch to dice up all at once. I then store them in freezer safe bags in specific amounts. I can then easily grab a bag from the freezer and add them to recipes like this guac without having to take the time to dice an onion!

Instructions For Six Ingredient Guacamole

Peeling & Pitting Avocados

Start by peeling and removing the pit from three ripe avocados. To do this easily, take a large chef’s knife and cut all around the outside of the avocado like you wanted to cut it in half lengthwise. You will need to move the knife around the pit, so you aren’t actually cutting all the way through the fruit. (See the 2nd photo in this article to see one of the avocados halved.)

Then, hold one side of the cut avocado in one hand and the other side in the other hand. Gently twist your hands in opposite directions. This should separate the avocado into two halves. One side containing the pit and the other without the pit.

To remove the pit, scoop it out with a spoon. Or, CAREFULLY use your knife to cut into the pit. Hold the side with the pit in one hand. Take your dominant hand and use the knife to firmly “tap” the pit with the blade. It has to be hard enough that the knife cuts a into the pit a bit. Twist the knife to dislodge the pit and remove.

To scoop out the avocado, use a large soup spoon and run it along the inside of the peel. A ripe avocado should easily slide out onto your spoon. Place the scooped out avocado into a medium-sized bowl.

Add The Remaining Ingredients

To the avocado, add your salt and lime juice. Mash the avocado with a fork or a potato masher. You can adjust the texture of the guacamole by how well you mash the avocado. We like our guacamole on more of the creamy side.

Once the avocados are at the texture you want, add your diced onions, diced tomatoes, and minced garlic. Stir well until all the ingredients are well distributed and combined.

Taste and adjust the ingredients as needed. If the guacamole has too much of a tangy flavor, add a bit more salt. If the guacamole is too salty, add a bit more lime juice. The amounts in this recipe are the combination that our family likes best.

A bowl of finished six ingredient guacamole — A bowl of finished guacamole and some delicious chips to go with it!

Storing Leftover Six Ingredient Guacamole

If you’ve ever worked with avocados before, then you know that they can quickly turn brown, and this guacamole is no exception. The easiest way to stop this from happening without needing to mess with the flavor of the guacamole is to use water. That’s right, water can help to stop the oxidation process.

Simply take the leftover guacamole and smooth down the top so it’s nice and level and even. Then, add enough cold water on the top to completely cover the guacamole. Cover the container with a lid and store in your refrigerator. When you want to eat it again, just pour off the water.

As an alternative, you can also try using a piece of plastic wrap placed directly on the top of the guacamole. Again, smooth the top down as flat as possible. Place the plastic directly on the guacamole, removing as much air as possible. Both ways work really well.

I hope you find some delicious and creative ways to enjoy this six ingredient guacamole!

Until next time, thanks for stopping by!
– Chelsea

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