Recipe by Kaersten
"This guacamole is great! Whether or not you want it spicy, this guacamole is a dip to die for!"
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avocados, peeled and pitted
jalapeno pepper, seeded and minced
salt and ground black pepper to taste
I am just trying it! What a great taste. Big thumbs-up from my husband. I didn't have fresh jalapenos on hand, so used a jar of pickled jalapenos. For fresh tomatoes, same thing; used a can of diced tamatoes. It was just great. I first put usual pepper but saw the black ground pepper notation and added that to the mix. What a difference it makes!
Sadly no more chips to scoop it up! This one will go into my recipe box.
I do have a tried and true, favorite way to make guacamole but boredom set in and I wanted to try something new. I resisted the temptation to add the things to this recipe that I’m so familiar with doing, trying to stay true to the recipe. But I just had to cut back on the tomatoes; a full cup for two little old avocados seemed more like salsa! So I did reduce the tomatoes to just a half cup and I’m sure I didn’t add as much onion or cilantro as called for either. I stuck to the remainder of the recipe faithfully and took the submitter’s suggestion to throw in some fresh minced jalapeno pepper, but considerably less than the one pepper directed. Hubs and I both thought this was pretty good, but just a tad too lemony as I kind of figured it would be as I was mixing this up. The bottom line is that keeping in mind that I reduced all ingredients but the lemon (and should have done so with that too), I think this would be remarkably better if the exact recipe simply called for three avocados rather than two.
YUM! I love fresh guacamole and this recipe is right on. I didn't change a thing. I used two roma tomatoes to get roughly 1 cup chopped tomatoes and about 1/4 of a sweet vidalia onion to get 1/4 cup chopped onion. I used one chopped, seeded jalapeño which gave it a mild spiciness in my opinion. Next time I might add one more jalapeño as I like a medium spice level. Thanks Kaersten for a great recipe.
We love guacamole and this is a good recipe, but definitely use lime juice and add some garlic. A tip to keep your guacamole from turning brown is to put the avocado pits back into the guac until you are ready to serve.
This is a perfect guacamole recipe as far as my family is concerned. The blend of these ingredients is spot on. I used roma tomatoes as they are less juicy and I used 2 jalapenos, one seeded and one with seeds to give it a little kick. I served this with 'Vegetable Quesadillas and Shrimp Quesadillas' from this site. Great recipe Kaersten, thanks for sharing.
Good recipe but needs lime juice (to be authentic) instead of lemon juice and a clove of crushed garlic. Tomato is optional, guacamole keeps better without the tomato. Also chopped jarred jalapeno works if a fresh pepper isn't on hand.
This is almost the recipe that my family can't get enough of. For 2 people I cube one avocado & 2 small roma tomatoes, cut the chopped cilantro to about 1/2 Tbsp, add a clove of minced garlic, 1/4 medium onion, 1/2 of a jalapeno & the juice of half a small lime. I prefer lime to lemon but either works nicely & since 1/2 of the heat of the peppers is in the core, seeds & veins I remove those also & just mince up the meat of the pepper. I add salt but not pepper. I've used red pepper flakes when I've forgotten to buy a jalapeno & that works ok too. Oh, one other thing: this is MUCH better when freshly made.
Guacamole is a new favorite for me. I cannot stand store bought or restaurant made Guac. I tried this recipe and have to say that I really liked it. I cannot eat spicy foods so instead of the jalapeno I use 2 bulbs of fresh garlic and instead of a whole cup of tomato I use 1/2 cup. Over all this is a really great recipe. Thank you so very much for sharing!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Traditional Mexican Guacamole
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 176
** Calories from Fat: 134
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