This is one of the simplest and most delicious guacamole recipe I have ever made. Give it a try next time you are craving chips and guacamole. If I am making salsa fresca at the same time I will just mix 1/2 cup in instead of cutting up a seperate tomato, onion and jalapeno.

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Course Side Dish
Cuisine Mexican
Keyword avocado, guacamole
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 servings


  • 6 small ripe avocados
  • 1/2 cup fresh cilantro chopped
  • 1/2 medium red onion diced
  • 1 jalapeno chiles stemmed, seeded and finely diced
  • 2 tablespoons lime juice freshly squeezed
  • 1 tsp Chili Powder
  • 1 tsp Cumin
  • 1 1/2 teaspoon Salt
  • 1/2 teaspoon Black Pepper freshly ground
  • Lettuce shredded for serving


  • In a mixing bowl place peeled, quartered and seeded avocados.
  • Mash with a potato masher or fork until smooth.
  • Add the remaining ingredients and combine with a fork.
  • Mound on a bed of shredded lettuce.


You can keep stored skinned avocados or guacamole from browning by sealing them with a vacuum sealer. It prevents oxygen from causing the oxidization that causes off flavors and browning. 

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