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Guacamole Recipe

If you enjoy Mexican cuisine chances are you are familiar with Guacamole. Guacamole is made by mashing ripe avocados. Making guacamole at home is the only way to go; the stuff you will buy in the store is disappointing and most of the time, just flat out bad for you. The only real work here is the prep work which includes a lot of dicing. This recipe gets most of its spice from cilantro and cayenne pepper. You can adjust the amount of these ingredients depending on how spicy you want your guacamole to be. Guacamole makes a great dip to go with chips or it also goes great on tacos or other types of Mexican dishes. Enjoy.

(Makes 4 Servings)

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Guacamole Recipe

  • Author: Bobby


  • 3 ripe avocados (peeled and pitted)
  • The juice of 1 lime
  • 1 teaspoon salt
  • ½ cup onion (diced)
  • 3 tablespoons fresh cilantro (chopped)
  • 2 Roma tomatoes (diced)
  • 1 teaspoon fresh garlic (minced)
  • 1 pinch cayenne pepper




  1. In a medium bowl mash the avocados. Squeeze in or add lime juice. Add salt. Mix in onion cilantro, tomatoes, and garlic.
  2. Mix in cayenne pepper.
  3. Refrigerate for 1 hour or serve immediately.


  1. Roland says:

    In New Mexico, we would probably use Sandia Hot green chiles or Hatch hot green chiles instead of cayenne, or maybe in addition. It adds a great additional dimension of flavor and some texture. It is almost harvest time, so the smell and flavor of fresh roasted green chiles will be here in the Rio Grand valley soon.

  2. Melanie says:

    Great recipe and photo – makes me want some avocadoes RIGHT NOW! I often make my guac with just avocado – pure and mashed 🙂

  3. Lindsey says:

    Swap out the tomatos for tomatillos – crunchier and tangier, they’re the only way to go.

  4. Niki says:

    I love guac. I usually use jalapeno peppers, garlic, and Tabasco sauce. Although I am intrigued by using cayenne pepper… Gonna try that next time

  5. Maggie says:

    I have never made guacamole, and I have heard that it doesn’t keep very long. I do make pico de gallo for fajitas, and I love guacamole. Do you have any idea how long it will keep in the fridge? Thanks again for the great recipes and pictures!!

  6. Katie says:

    When I use a purple onion instead of white/yellow, that provides enough spice to leave out the cayenne or chiles.
    Don’t skimp on the chips, either. Get some that’ll hold up to the thick, chunky dip.
    Love, love, LOVE guacamole!

  7. sharon says:

    I made your version and didnt really care for so much cilantro and my husband says too much lime, but I love the lime. I also like mine really spicy so I may try a hotter pepper next time.

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