Traditional Mexican Guacamole

Traditional Mexican Guacamole

30 Reviews 9 Pics
  • Prep

    10 m
  • Ready In

    10 m
Kaersten
Recipe by  Kaersten

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

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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 (30)

Rate This Recipe
LazyJane
45

LazyJane

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.

Occasional Cooker
32

Occasional Cooker

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.

naples34102
23

naples34102

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.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 176 cal
  • 9%
  • Fat
  • 14.9 g
  • 23%
  • Carbs
  • 12.2 g
  • 4%
  • Protein
  • 2.7 g
  • 5%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 108 mg
  • 4%

Based on a 2,000 calorie diet

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