My Very Non-Traditional Guacamole Recipe

Makes About 1 1/2 cups / Guacamole; Serves 3 people
Total time:

5.0 stars based on
2 reviews

This guacamole isn’t for anyone scared of huge punches of flavor. It’s zingy and powerful and goes well with a Gin & Tonic or a good ol’ margarita. For a bare-bones version of this, you can simply do the avocado, lime, red onion, and salt, and it’d be great. Admittedly, I often leave the tomato out. However, the diced tomato does add nice texture and color to the guacamole. On the topic of texture, guacamole should never be the texture of baby food puree– you want chunky.

If you’re not fond of cilantro (coriander), feel free to leave it out, though I love the citrusy earthiness that it adds in here. Despite my roots, I can’t tolerate too much heat– I use the jalapeño here to help wake up the taste buds with each bite. But if you’re into heat, feel free to add more jalapeño than what’s called for in the recipe. Some people like hot sauce, instead– do whatever floats your boat. I think a more vinegar-based hot sauce would work best here. Taste as you go; use the chips you’re serving alongside the guacamole to gage for seasoning.


2 medium-sized (about 5.3 oz / 150g) ripe avocados
2 Small Limes, halved (feel free to use less)
1 small tomato, seeds removed, diced
2 tablespoons diced red onion, from 1/4 small red onion
1/3 cup loosely packed cilantro leaves, roughly chopped (optional)
1/4 teaspoon, finely chopped jalapeño or serrano pepper (optional, refer to headnotes)
Sea Salt, to taste

To Serve:
Tortilla Chips (I used Food Should Taste Good Blue Corn and Cantina tortilla chips)


For the sake of visual purposes– though it’s not necessary– save a bit of the tomato, red onion, and chopped cilantro on the side. This is for garnishing the the finished guacamole later on.

Cut the avocados in half, and remove and discard the stones. Using a spoon, scoop the avocado into a large bowl, then roughly mash into a chunky paste. I use a fork here, though you can go the more traditional route and go with a molcajete / mortar and pestle.

Juice the 2 limes into the bowl of mashed avocado (things might look a little liquid at this point, but I promise it’ll all come together). Add the diced tomato, red onion, cilantro, jalapeño. Quickly stir, and add salt per your taste. Top with the reserved tomato, red onion, and cilantro. Cover with plastic wrap and chill for up to 1 day or two in advance (there’s a lot of lime in here, trust me- it keeps), or serve right away with tortilla chips.