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My version of the classic Mexican dip.
Total Time10 mins
Servings: 4


  • 2 medium sized ripe avacados, cut in half and flesh scooped from skin.
  • 1 1/2 TBSP red onion minced
  • 1 clove garlic pressed or finely minced
  • 1/2 jalepeno seeds and membrane removed and finely minced
  • 1 large lime juiced (if your limes aren't particularly juicy, you may need to use two limes)
  • 1 TBSP cilantro minced
  • salt and pepper to taste
  • optional addition: one small roma tomato, finely diced


  • Mash avacado with a fork to create a chunky texture.
  • Add onion, garlic, jalepeno, lime juice, cliantro, salt and pepper and mix well to combine.
  • Serve immediately.


Guacamole doesn't store particularly well, so I try to make only what I will use in one meal. If you do have leftovers, the best way to store leftover guacamole is to cover it with plastic wrap, allowing the plastic to touch the surface of the guacamole.