Would you believe me if I told that up until a little over a year ago, avocados made me squeamish? I refused to even try one – green and just icky-looking in general, I had no desire to taste it. Then slowly but surely, the tide began to turn. While out to dinner at a Mexican restaurant with my Chief Culinary Consultant, I turned my nose up at it but was a tiny bit curious. Not too long after that, we went to a crepes place and his order looked so good, but it had avocado in it. I really wanted to try it, if not for that darn avocado. Finally, I caved and one day I went out and bought one, sliced it, and put it on a chicken club sandwich. Amazingly, I loved it! Who knew?! Fast forward a year, and I have finally come full circle and made my own guacamole.

Guacamole ingredients

I absolutely loved making this (and loved eating it even more!). It is full of fresh ingredients, which I adore; chopping the jalapeño and onion and feeling the crunch under my knife was one of those times that make me really appreciate fresh food. Speaking of jalapeno, did I mention this was my first time using one, ever? I have had them in dishes of course, but had never actually bought and chopped one up myself. Aaand I forgot that I had a paper cut. Ouch! The more I think about it, this guacamole was all sorts of new firsts for me!

The combination of contrasting flavors and textures is this recipe really makes it a wonderful dip that ratchets up the wow factor from regular ol’ mashed avocados. The jalapeño and chili powder add just enough of a kick that you can taste it but it’s not at all overpowering. Along with the garlic, this provides a great balance to the subtle flavors of the avocado and tomato. All together, a truly awesome recipe that I think I am going to end up making weekly to keep in the refrigerator!

One year ago: Traditional Hummus
Two years ago: Homemade Pita Bread


Yield: 4 to 6 servings

Prep Time: 15 minutes


2 ripe avocados
1 tablespoon lime juice
¼ cup minced onion or shallot
1 large clove of garlic, minced
1 jalapeño pepper, seeded and minced
¼ teaspoon chili powder
¾ teaspoon coarse salt
Freshly ground pepper, to taste
¼ cup seeded and diced tomato (optional)


1. Cut the avocados in half, remove the pit and scoop the flesh into a medium-size bowl. Using a fork or a potato masher, mash the avocados with the lime juice, onion, garlic, jalapeño, chili powder, salt and pepper. Taste and adjust the seasoning to your liking. Gently stir in the tomato.

2. If desired, you can garnish the guacamole with chopped fresh cilantro. If not serving immediately, cover with plastic wrap, pressing the plastic wrap against the dip, and refrigerate.


72 Responses to “Guacamole”

  1. Rosa on May 21, 2010 at 2:45 am

    I love guacamole! Yours looks delicious!




  2. Tracy on May 21, 2010 at 3:05 am

    I absolutely LOVE guacamole b/c it’s so easy to make and so darn yummy! Great recipe 🙂


  3. Eliana on May 21, 2010 at 6:52 am

    Glad you got over your avocado phobia because this guac look super tasty.


  4. Katrina on May 21, 2010 at 7:54 am

    Great recipe! I like how you added jalapeno!


  5. Maria D. on May 21, 2010 at 8:14 am

    I love quacamole and your recipe looks good…will give it a try.


  6. Marcia on May 21, 2010 at 8:38 am

    I can relate so well to this….I am only about 5 years in to my love affair with avocados, especially guacamole. I just could not bring myself to try them. Now, I am happy with one half with a touch of balsamic vinegar for lunch, or any way, I can get them.
    So healthy, too!
    Now I am sure others may be inspired to try this delightful treat.


  7. Maria on May 21, 2010 at 11:05 am

    Perfect guac!


  8. Jen @ How To: Simplify on May 21, 2010 at 11:18 am

    I love guacamole! This version looks so fresh and tasty!


  9. Megan@EatScrapRun on May 21, 2010 at 11:36 am

    This looks amazing. I love the addition of the jalapeno and the chili powder. Yum!


  10. Cookin' Canuck on May 21, 2010 at 11:39 am

    Avocados are always such a treat – their smooth texture and unique taste always lure me in. I’m glad you changed your mind on them so you could give us this great guacamole recipe!


  11. C and C Dish on May 21, 2010 at 11:51 am

    Fresh guac, is so delish!


  12. Adriana on May 21, 2010 at 11:52 am

    guess what? i love avocados, but i hate guacamole. I’m Brazilian and to us avocado is a fruit…..therefore i only consume it in sweeet versions…. i love to slice an avocado and just add sugar and lime to it and eat straight out of the skin with a spoon….or make a smoothie, with milk, sugar, lime, apple, orange….. delicious…..but i cannot bring myself to eat it in savory dishes.. i have tried and hate it….in my book avocados are meant to be eaten sweet……just saying…… 🙂


    • Virginia on February 8th, 2013 at 11:55 am

      So very curious about your sweet versions…


  13. Debbie on May 21, 2010 at 12:14 pm

    YUM! I wish I had guacamole right now, looks delish


  14. Jenny Flake on May 21, 2010 at 12:22 pm

    LOVE guacamole, I am having some for lunch very soon!!


  15. Belinda @zomppa on May 21, 2010 at 1:24 pm

    Fresh delicious perfect!


  16. Anna Jane on May 21, 2010 at 1:37 pm

    I am down with anything avocado! I am always looking for new guac recipes (trying to perfect mine).


  17. Laura on May 21, 2010 at 3:00 pm

    I confess I’ve never had guacamole before! I only just tried avacado in the last month or so. But you’ve convinced me. I’ll give it a whirl 🙂


  18. Veronica Miller on May 21, 2010 at 6:15 pm

    I used to hate avocados too, esp guacamole, but I’ve also turned around and love them now. Now if I make guacamole, I replace my meal with it b/c I can’t stop eating it until the entire bowl is gone.


  19. Amy on May 21, 2010 at 7:41 pm

    Good stuff…and two words on your recipe.

    One is to always wear rubber/latex gloves when you’re working with chilis (and if you’re blending, when washing the blender…even the wash water can hurt!)

    Two is the discovery of Mexican oregano that my husband and I made on our honeymoon. It makes the difference (we were in Mexico and our mission was to learn how to make the perfect guac–and Mexican oregano was in our favorite!). I use about 1/2 tsp ground in my palm per avocado.



  20. Karly on May 21, 2010 at 10:56 pm

    I’m new to the wonderful world of the avocado myself and oh, it’s lovely here. Guacamole is my new favorite food.


  21. Lisa { AuthenticSuburbanGourmet } on May 21, 2010 at 10:59 pm

    Guacamole is one of the best appetizers! So simple yet so delicious. Yours looks great!


  22. Magic of Spice on May 22, 2010 at 3:25 pm

    Looks and sounds great!


  23. Cannellette on May 23, 2010 at 8:24 am

    You make guacamole look lovely! I usually end up with a messy pulp 🙂


  24. ivoryhut on May 23, 2010 at 1:42 pm

    This is also how we love our guacamole! I love the bite that the hint of garlic gives it. Glad you’ve stepped over to the dark side of avocado love! 🙂


  25. Linn @ Swedish home cooking on May 23, 2010 at 5:45 pm

    Nothing can go wrong if it is accompanied by guacamole! Sometimes I mix it up with a bit of sour cream also. That is also good.


  26. Norah on May 23, 2010 at 6:52 pm

    This guac sounds fabulous!!


  27. Janet on May 23, 2010 at 11:43 pm

    Is this an original Brown Eyed Baker recipe? I’m wondering where you adapted it from.


  28. Carol on May 24, 2010 at 11:24 am

    I tried this recipe last night and it was a big hit with the family. My husband says that it’s not spicy enough. He pretty much says that about everything so I’ll throw another jalapeno in his batch next time.


  29. Rachel on May 24, 2010 at 5:18 pm

    Half an avo with tobasco sauce on toasted wholegrain bread is my cheater’s version of gaucamole for work


  30. Emily on May 24, 2010 at 10:41 pm

    I make guacamole at least once a week during this time of year. I’ve never used chili powder; I use cilantro instead. Yum!


  31. RisaG on May 25, 2010 at 5:50 pm

    I love guacamole. I used to hate avocados too. My mom used to make shrimp salad that she stuffed in avocado halves when summer entertaining and I refused to eat it. Now I love it.

    I agree that a bit of Mexican Oregano in the guar makes it.


  32. Lilly on May 26, 2010 at 11:07 am

    I absoulutely adore advocados (and your website!) and just wanted to suggest an amazing pasta dish for you. Get a big bowl, fill it with any kind of wholewheat or multigrain pasta hot out of the pot, dribble quite a naughty amount of strong olive oil over it, grab a large advocado, spoon it out in chunks, throw some fresh basil leaves on top, a pinch of rock salt and shavings of parmesan,mix it up and enjoy! (Also v.v.yummy with a glass of fruity white wine to acompany it!)


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  34. Kelli on August 27, 2010 at 4:35 pm

    You sparked a major craving with this recipe! I had to make it right away. YUM.


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  42. Adrianna on September 7, 2011 at 10:05 am

    Good recipe but try putting cilantro in it. I’ve made it since I was little minus the jalapeños, but my whole family loves it and has made it like that since I can remember.


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  45. Peggy on January 2, 2012 at 12:53 pm

    Storage tip for guac- if in the rare case that you don’t eat it all in one sitting, or make it beforehand and don’t devour it before your party… put the avocado pit into the bowl before covering it- it helps keep it from browning. Welcome to the world of Avocados Anonymous!


    • Michelle on January 4th, 2012 at 8:36 pm

      Thanks for the tip Peggy! My mom just said she heard this not too long ago too, I am definitely going to try it the next time I make it!


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  47. Christina B. on February 4, 2012 at 2:05 pm

    This totally made me laugh! I was *exactly* the same way about avocado’s as you. Now, I can’t get enough of them! Will make this guac for Super Bowl. Thanks!


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  49. Boomer on May 1, 2012 at 1:56 am

    My quite popular guac recipe is similar, though I use the juice of a whole lime and ditch the garlic and jalapeno. I leave the spiciness to the chili. But throw in a good handful of chopped cilantro!!! Guacamole just isn’t guacamole without it! Try it with home made pita chips (brush arabian pita with olive oil on both sides, cut into sections, place on baking sheet and sprinkle w sea salt, bake until light brown flipping after 5 mins)


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  51. Michelle on May 15, 2012 at 10:53 pm

    Guacamole is one of my specialties and most requested. I use ingredients very similar to yours, however, my secret weapon is Mesa Rosa Chipotle by Urban Accents. This spice blend puts it over the top.


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  56. Jamie-lee on May 1, 2013 at 8:34 am

    This recipe looks amazing, but try it with a handful of chopped cilantro next time! You need cilantro for truly over the top guacamole!


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