Traditional Mexican Guacamole Recipe - Allrecipes.com
Traditional Mexican Guacamole Recipe
  • READY IN 10 mins

Traditional Mexican Guacamole

Recipe by  

"This guacamole is great! Whether or not you want it spicy, this guacamole is a dip to die for!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • READY IN

    10 mins

Directions

  1. Mash avocados in a bowl until creamy.
  2. Mix tomatoes, onion, cilantro, lemon juice, and jalapeno pepper into mashed avocado until well combined; season with salt and black pepper.
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Reviews More Reviews

Most Helpful Positive Review
May 12, 2012

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.

 
Most Helpful Critical Review
Jul 11, 2012

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.

 
May 08, 2012

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.

 
Jun 13, 2012

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.

 
Aug 16, 2013

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.

 
Mar 07, 2013

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.

 
Jul 17, 2012

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!!!

 
Jul 21, 2014

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.

 

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Nutrition

  • Calories
  • 176 kcal
  • 9%
  • Carbohydrates
  • 12.2 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 14.9 g
  • 23%
  • Fiber
  • 7.6 g
  • 31%
  • Protein
  • 2.7 g
  • 5%
  • Sodium
  • 108 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Kaersten
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