better than storebought, easy, sides, vegan, vegetarian

Better Than Storebought Guacamole

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It’s no exaggeration to say that learning how to make guacamole will enrich one’s life. No longer shall you pay the extra two dollars for guac at chipotle. Tastier and cheaper guacamole awaits at home. Best of all, you can pile on as much as you want. You are the captain of this ship.

Why Make it at Home?

An 10 oz tub of guacamole at the store cost me $4.49, about 44 cents per ounce. The set of ingredients in this recipe cost me $4.30 in total and yielded 20.8 ounces, or 21 cents per ounce! It is over 50% cheaper to make it from scratch than buying it from the store! Holy guacamole!

On top of the clear price benefit, homemade fresh guacamole is far superior in taste and appearance to store bought guacamole. The reason behind it is simple, freshness. Guacamole is something that needs to be fresh, as oxidation works quickly on avocado. As avocado is exposed to oxygen in the air, it dulls in color and a strange off-flavor develops. Check out the color difference.

Storebought vs Homemade Guacamole

How to store guacamole

Avocados are especially prone to oxidation, where enzymes in the avocado react to oxygen in the air. This leads to that gross looking brown color that forms on the surface of leftover guacamole. The brown guacamole is still perfectly safe to consume, but it doesn’t taste as good. It’s impossible to prevent oxidation altogether, but there’s a few ways to delay it long enough to consume. The surefire method is to cover with plastic wrap, and then press the plastic into the guacamole so every surface on the top makes contact with the plastic. This minimizes contact with open air, greatly slowing down the oxidation process.

Better Than Storebought Guacamole



Prep time


Cooking timeminutes


  • 2 avocados

  • 2 roma tomatoes

  • ½ medium onion

  • ½ jalapeno

  • 1 clove minced garlic

  • 1 lime

  • ½  tsp salt

  • 3 tbsp cilantro


  • Peel and dice the onion. Dice the tomato. Roughly chop the cilantro. Remove seeds and inner core of jalapeno and finely dince. Mince the garlic.
  • Cut the avocados in half and remove the pit. Add them to a bowl or molcajete along with salt and the juice from one lime. Mash until you reach desired smoothness. 
  • Add the tomato, onion, garlic, cilantro, and pepper and mix until combined. Enjoy immediately

Recipe Video

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