Fresh Homemade Guacamole

Susan Feliciano


We used to watch the waiters at a restaurant make this guacamole. The restaurant is no longer in business, but the recipe I still use all the time at home. It is very similar to one I learned in Mazatlan, Mexico. Choose Avocados that give slightly to the touch, and hold at room temperature about 24 hours before making the guacamole.

★★★★★ 1 vote
20 Min
No-Cook or Other


2 small
ripe avocados (haas type)
1/2 small
1 medium
orange wedge
2 Tbsp
chopped onion
2 Tbsp
chopped serrano pepper
1 clove
chopped garlic
2 Tbsp
chopped tomato
2 Tbsp
chopped cilantro
2 pinch
sea salt, to taste


1Mash the avocados with the juice of the orange and lime; combine until smooth.
2Add everything else and stir until well mixed. Taste and adjust salt.
3Serve with tortilla chips, or other Mexican dishes, such as tacos, burritos, or fajitas.
4This is best eaten as soon as it is made. If you want to try to save leftovers, place in a glass or ceramic container, sprinkle with lime juice, and cover with plastic wrap touching the entire surface. This helps prevent darkening.

About this Recipe

Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: Mexican
Other Tag: Quick & Easy