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guacamole and chip in a bowl

How to Make Guacamole

Tami McBride
Chunky guacamole made with rich, creamy Hass avocados, heated with spicy jalapeno peppers and sweet pungent red onion.  Flavored with floral, peppery cilantro, sweet tomatoes, sour lime juice, salt and black pepper.  Use it as a dip, spread it on wraps and burgers or dollop on top of enchiladas and burritos.Adjust heat and spices to your own taste preference.
4.84 from 6 votes
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Prep Time 15 minutes
Total Time 15 minutes
Course Sauces, Dips, & Spreads
Cuisine Dips
Calories 63 kcal

Ingredients
  

  • 3 whole medium Hass or Fuerte avocados ripe
  • 2 teaspoons lime juice about ½ lime, freshly squeezed
  • 2 tablespoons tomato with seeds and excess juice removed diced
  • 1 teaspoon red onion minced
  • 2 tablespoons jalapeno pepper minced
  • 1 teaspoon cilantro minced
  • ¾ teaspoon salt
  • ⅛ teaspoon pepper

Instructions
 

  • CUT the avocado in half and remove the skin and pit. Optional: cut the avocado in chunks for easier mashing.
  • MASH the avocado in a bowl with a fork or the back of a spoon.
  • SPRINKLE the lime juice into the mashed avocado and stir thoroughly.
  • STIR in the minced tomato, red onion, jalapeno pepper and cilantro until well combined.
  • SEASON with the salt and pepper.
  • TASTE and adjust seasoning and add-ins to your level of perfection.

Notes

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Nutrition

Calories: 63kcalCarbohydrates: 8gProtein: 1gFat: 4gPolyunsaturated Fat: 3gSodium: 291mgFiber: 2gSugar: 5g
Keyword guacamole, how to make guacamole
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