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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

Ingredients

Scale
  • 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

 

 


Instructions

  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.
Recipe rating

sharon

Monday 7th of September 2009

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.

Katie

Tuesday 7th of July 2009

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!

Maggie

Monday 6th of July 2009

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!!

Niki

Tuesday 30th of June 2009

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

Lindsey

Monday 29th of June 2009

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