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  1. 2 small, ripe avocados (preferably Haas)
  2. 1 T red onion, minced
  3. 1 small garlic clove, minced
  4. 1/2 small jalapeno chile, minced (about 1 1/2 t)
  5. 2 T fresh cilantro leaves, minced
  6. salt
  7. 1 T lime juice


  1. Halve 1 avocado, remove pit, and scoop flesh into medium bowl. Using fork, mash lightly with onion, garlic, jalapeno, cilantro, and 1/8 t salt until just combined.
  2. Halve and pit remaining avocado. Using a dinner knife, carefully make 1/2 inch cross hatch incisions in flesh, cutting down to but not through the skin. Using a soup spoon, gently scoop flesh from the skin; transfer to bowl with mashed avocado mixture.
  3. Sprinkle lime juice over and mix lightly with fork until combined but still chunky.
  4. Adjust seasoning with salt, if necessary, and serve.


    Can be covered with plastic wrap, pressed directly onto surface of mixture, and refrigerated up to 1 day. Return guacamole to room temperature, removing plastic before serving.

Picture of Recipe

Guacamole - Picture of Recipe
Guacamole - Picture of Recipe
Serves: 4-6
Prep Time: 15 min.
Course: Appetizer,Condiment/Sauce
Type of Food: Salsa,Dip,Condiment/Sauce,Vegetarian,Vegan
Ethnicity/Origin: Mexican
Key Ingredient: Avocados,Jalapeno Peppers,Cilantro,Limes
Difficulty: 1 - Easy
Make Ahead: Yes
Prep Method: Refrigerator
Themes/Holidays: Tailgate,Picnic,Cinco de Mayo

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