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Yield: Yields 3 cups.


  • 5 ripe avocados, preferably Haas    
  • 1/3 cup chopped fresh cilantro
  • 1 medium red onion, finely chopped
  • 2 jalapeño chiles, stemmed, seeded, and finely chopped; more to taste
  • 3 Tbs. freshly squeezed lime juice
  • 1-1/2 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • Shredded lettuce (optional)
  • Sliced tomatoes (optional)

Nutritional Information

  • Nutritional Sample Size per Tbs.
  • Calories (kcal) : 35
  • Fat Calories (kcal): 30
  • Fat (g): 3
  • Saturated Fat (g): 0.5
  • Polyunsaturated Fat (g): 0.5
  • Monounsaturated Fat (g): 2
  • Cholesterol (mg): 0
  • Sodium (mg): 75
  • Carbohydrates (g): 2
  • Fiber (g): 1
  • Protein (g): 1


  • Cut the avocados into quarters and remove the seeds. Peel the fruits and put them in a mixing bowl. Mash them with a potato masher or fork until chunky. Add the cilantro, onion, chiles, lime juice, salt, and pepper and mix with a fork until all the ingredients are evenly dispersed. Mound the guacamole on a bed of shredded lettuce and garnish with the sliced tomatoes on the side.


Rate or Review

Reviews (3 reviews)

  • Denisey | 09/25/2013

    I know I'm out of line since I haven't made this recipe. However, I make guacamole all the time, and I have to ask one question - where is the garlic?! It isn't guacamole without garlic IMO.

  • atriola702 | 09/13/2009

    I had to wait til 11pm at night to write, since I have not been able to put the chips away. This is the worlds greatest guacamole. Now that I am completely addicted to this recipe, I have begun to substitute cucumber slices and vegatable chips for good old fashioned tortilla chips. I will never order guacamole at a Mexican restaurant again.

  • HeresfordRumpley | 07/30/2009

    Halve the salt. Remove pepper. Add pinch of cumin, add pinch of cayenne pepper. Dice a tomato and add to guacamole. Makes for an excellent guacamole to be served with salty tortilla chips.

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