Mexican Guacamole

Mexican Guacamole

13 Reviews 2 Pics
  • Prep

    10 m
  • Ready In

    10 m
David Wright
Recipe by  David Wright

“My mother asks me to make this all the time for small parties. Note: the more hot pepper the hotter it gets. Serve with tortilla chips.”

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Adjust Servings

Original recipe yields 3 to 4 servings



  1. In a medium-size mixing bowl, combine mashed avocados, onion, bell peppers, jalapeno pepper, cilantro, and lime juice. Mix well, cover and refrigerate until you are ready to serve.

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Reviews (13)

Rate This Recipe


I spent so much money buying the ingredients for this guacamole to learn a valuable lesson that the simper the guacamole the better...the onion was way too overpowering and the peppers unneccessary.



Excellent recipe - I added garlic too and it just adds that extra kick to it. Make sure peppers are chopped very finely and try using red onion...again adding a little kick to it. Found it tasted even better the second day as the flavours infused each other into a spectacular guacamole medley.



Absolutely delicious! I made this for my lunch yesterday. I didn't have any lime juice in the house so I used lemon. I also added garlic powder and left out the cilantro as I don't care for it. Very refreshing David!

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Amount Per Serving (3 total)

  • Calories
  • 371 cal
  • 19%
  • Fat
  • 29.8 g
  • 46%
  • Carbs
  • 28.9 g
  • 9%
  • Protein
  • 5.7 g
  • 11%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 22 mg
  • < 1%

Based on a 2,000 calorie diet



previous recipe:

Traditional Mexican Guacamole


next recipe:

Guacamole Deviled Eggs