Chita's Guacamole

Lori Loucas


This is not a recipe, it's a technique. Make it your own. Sometimes I use white onion, sometimes I use red. Sometimes I add mayo if I want to stretch it a little, or if using as a topping for burgers. When growing up, some of my brothers and my Dad didn't like spicy food. So Mom would make half with chiles and half without. C'mon, impress your friends with tableside guacamole by prepping the ingredients in advance. Maybe they'll tip you after dinner...


★★★★★ 1 vote

10 Min
No-Cook or Other


  • 2
    ripe avocados
  • 2 Tbsp
    onion, minced
  • 2 Tbsp
    cilantro, chopped
  • 1
    serrano chile, seeded and minced
  • 1/4 tsp
    garlic powder
  • ·
    squeeze fresh lime juice

  • 2 Tbsp
    tomato, seeded and diced
  • 2 tsp

How to Make Chita's Guacamole


  1. Guacamole should be freeform, the only requirements are the basic ingredients shown.
  2. Cut avocado in half, remove and save the pit, and scoop the flesh into a work bowl.
  3. Add the amount of onions, cilantro, garlic powder and chile that suits you. Remember you can always add more, but you can't take away. Of course, you can always add another avocado, LOL.
  4. Squeeze some lime juice over the avocado and stir/mash to combine all. Add salt to taste. If using optional tomato, add it now. As well as mayonnaise to taste (not too much!). When all is as you like it, add the avocado pit and bury it in the avocado.
  5. If not serving right away, cover with plastic wrap directly on the surface. Serve with good tortilla chips or in tacos or as a side with other mexican food. Make a double batch because this will be gone quickly

Printable Recipe Card

About Chita's Guacamole

Course/Dish: Other Appetizers
Main Ingredient: Fruit
Regional Style: Mexican

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