Recipe by jamjar caterers
"This guacamole is fresh, green, and a little zesty."
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avocado - peeled, pitted, and diced
roma (plum) tomato, diced
red onion, diced
serrano chile pepper, seeded and minced
ground black pepper
cilantro leaves, minced
fresh lime juice
THIS IS WHAT I'M TALKING ABOUT! Seriously, this is what guac should taste like. No canned salsa, no mayonnaise, no cream cheese or any of that other "middle America ketchup on spaghetti style" nonsense that would give my abuela a heart attack if she ever heard such things. If you're looking for the real thing like they make in traditional latin american homes this is it.
Whatever this is it is not guacamole. I don't know exactly where I went wrong, since I followed the recipe exactly. I guess it was just not my cup of tea. Thanks anyway.
Now THAT is a delicious guac! Didn't have some stuff on hand so subbed the roma with 2 large cherry tomatos, used 1/2 tsp chili powder instead of the fresh chili pepper, used about 1/2 tbsp of dried cilantro. Threw it all in the food processor for a minute and was good to go!
I quadrupled the recipe as I wanted to make it for a party. I haven't served it yet but my taste tester says it's excellent - see my photo.
Great guacamole - very fresh and definitely on the zesty side! I did cut back on the red onion, used fresh garlic vs. garlic powder and opted out of the Worcestershire and additional hot sauce as a personal preferenc. Great with warm tortilla chips!
I made this last evening and it was easy and fantastic. I didn't have any red onion or hot sauce so I substituted one small cooking onion and some ground chili pepper. My husband loved it and he is not usually a fan of guacamole.
Great Guac...I could take or leave the Worcestershire sauce but put in about 1T chopped cilantro for every 2 avocados; the serrano chile is such a clean, crisper type of heat much preferred by me over the jalapenos normally found in some guac recipes...they really make the dish. Often I'll increase the serranos and not use the hot sauce. I usually quadruple this recipe and serve it in a parchment lined molcajete I picked up in Texas years ago...nice presentation, especially over a bed of salty tortilla chips.
Great zesty flavor! I didn't give it a 5 because I think it may be too powerful for some entrees, but I loved the taste. I kept pretty true to the recipe, except I added more avocado, reduced the red onion slightly, and used a split of white pepper and black pepper. Also added a dash of cayenne before adding the lime. Yum!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 134
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