This guacamole is one of my favorite recipes. It didn't come from anywhere in particular, it just came together from looking at several other guacamole recipes and making adjustments. This recipe can be adjusted even further to your preferred amount of lime juice or spiciness. I found that using jalapeno was the best way to add heat to the guacamole, although adding half a teaspoon of cayenne pepper or chili powder works as well. The jalapeno can be subtracted if you prefer no heat, or more can be added along with the seeds from the pepper for more heat. I use this guacamole all the time for Mexican style meals, and it's always a huge hit at parties.


  • Haas Avocados (3)
  • Plum Tomatoes (2)
  • Red Onion (1/2)
  • Jalapeno (1)
  • Cilantro (1 bunch)
  • Lime juice, freshly squeezed (1-3 tbsp)
  • Salt (1/2 tsp)
  • Ground Cumin (1/2 tsp)


Dice the plum tomatoes, red onion, and jalapeno. Mince the cilantro leaves. In this recipe I'm only using the skin of the pepper, however the seeds can be integrated as well if you would like to add more heat. I recommend chopping the jalapeno while wearing gloves so the juice doesn't soak into your skin.

Remove the pit and the skin from all three of the avocados, and mash them up in a large bowl with a potato masher or a fork. If you're using a fork, I recommend mashing them one avocado at a time.

Mash the avocados to your desired "chunkiness". If you prefer a chunkier guacamole, mash it less, if you prefer a smoother guacamole, mash it more.

Stir in 1-3 tbsp of freshly squeezed lime juice depending on your preference. If you want to save the guacamole for more than 24 hours, using 3 tbsp of lime juice will help prevent it from browning as quickly. 1 lime yielded 3 tbsp of lime juice using a citrus juicer.

Stir in the salt and the cumin.

Fold in all of the diced vegetables until they are fully integrated.

Serve immediately, or after chilling in the fridge for a few hours. The best way to store guacamole is in an airtight container that's small enough so that the guacamole fills it completely. If you don't have a container that's small enough, another option is to put plastic wrap on top of the guacamole so that it's touching the top of it. Less exposure to the air will slow down any browning of the guacamole.