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Guacamole 1 Picture


  • 2 ripe avocados
  • 1 lime
  • 1/2 teaspoon salt
  • 1 Roma tomato, diced in small chunks
  • 2 tablespoons red onion, finely diced
  • 1 garlic clove, minced
  • 1 tablespoon jalapeno, finely diced
  • 2 tablespoons fresh cilantro, finely chopped


Adapted from


Step 1

Cut avocados in half and remove seed. Score each avocado with a dull knife and scoop flesh out of the skin with a spoon. Add the avocado to a large bowl and juice one lime over the bowl. Toss avocado to coat. Sprinkle with ½ teaspoon salt and using a potato masher or fork, mash the avocado leaving a few small chunks for texture. Fold in the tomato, onion, jalapeno, garlic, and cilantro and gently stir until combined. Add more lime juice and salt to taste, if necessary. Let the guacamole set at room temperature for about 30 minutes before serving to allow the flavors to combine.

Serve with homemade tortilla chips and pico de gallo for a great party appetizer or as a side to these delicious dishes: Slow Cooker Chicken Fajitas, Chili Cheese Nachos, Fajita-Style Quesadillas

- For a spicy guacamole, diced the jalapeno whole. If you like a more mild heat (which I prefer), remove the seeds and membranes from inside the jalapeno first before dicing.

- Not sure how to find a ripe avocado? Ripe avocados have dark green-black skin and feel slightly soft (not mushy) when pressure is applied. Light green, firm avocados will take 2-4 days to ripen, but you can speed up the process a bit by placing them in a closed paper bag at room temperature.

- If you'd like to prepare this a few hours ahead of time, place plastic wrap over the bowl, pressing the plastic directly on top of the guacamole to seal out any air. Store in the refrigerator until you're ready to serve.

- Be sure to have plenty of tortilla chips on hand for dipping!

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