This recipe is as close to what you'll find in a good Mexican restaurant along the southwest U.S. border. It is so good, it is addictive.

Recipe Summary

prep:
15 mins
total:
15 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mash avocados in a bowl with a fork until smooth.

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  • Mix onion and tomatoes into mashed avocado.

  • Stir lemon juice, hot pepper sauce, and salt into avocado mixture with a wooden spoon.

Nutrition Facts

173 calories; protein 2.5g 5% DV; carbohydrates 11.3g 4% DV; fat 14.8g 23% DV; cholesterol 0mg; sodium 316.6mg 13% DV. Full Nutrition
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Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/29/2012
This is my recipe which was posted slightly differently than how it was submitted. A couple tips: you know an avocado is ripe when the skin is black and there's a little "push" when you slightly squeeze it. Too much "push" and it's over-ripe; too little and it's not ready yet. the pit will fall out as you're peeling a ripe avocado... if you need a spoon to get it the avocado's not ready yet. to keep the guacamole from turning brown place plastic wrap directly on top of the finished dish making sure to eliminate all air contact with the guacamole (it's exposure to the air that will turn it brown). When ready to serve remove the plastic wrap and stir the dish with a fork. This is ALWAYS best at room temperature. Read More
(63)

Most helpful critical review

Rating: 2 stars
04/23/2015
yup....which is a good one Read More
(1)
26 Ratings
  • 5 star values: 19
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
10/29/2012
This is my recipe which was posted slightly differently than how it was submitted. A couple tips: you know an avocado is ripe when the skin is black and there's a little "push" when you slightly squeeze it. Too much "push" and it's over-ripe; too little and it's not ready yet. the pit will fall out as you're peeling a ripe avocado... if you need a spoon to get it the avocado's not ready yet. to keep the guacamole from turning brown place plastic wrap directly on top of the finished dish making sure to eliminate all air contact with the guacamole (it's exposure to the air that will turn it brown). When ready to serve remove the plastic wrap and stir the dish with a fork. This is ALWAYS best at room temperature. Read More
(63)
Rating: 5 stars
06/17/2012
Very good. Used canned tomatoes with green chilies. Will make again. Read More
(23)
Rating: 5 stars
10/27/2012
Made this last night for a party and everyone LOVED it. The only difference that I made was substituting lime juice for lemon because I had limes on hand and no fresh lemons. I also would recommend keeping the pits in the bowl until it's time to serve so that it doesn't brown! Read More
(15)
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Rating: 4 stars
01/16/2016
Needs cilantro. Otherwise it's good. Read More
(6)
Rating: 5 stars
05/02/2014
I added some garlic salt good stuff Read More
(4)
Rating: 5 stars
09/29/2012
I made this recipe exactly according to the instructions listed and found the dish to be very very tasty. It was easy to make too. It does remind me of the guacamole served in most restaurants. Thank you ellenmoriah for submitting it. A new one for my recipe box. Read More
(4)
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Rating: 5 stars
09/04/2013
We tried this recipe with carne asada. We used cherry tomatoes from the garden which added such flavor. I used lime juice instead of lemon juice and it was fantastic! Read More
(4)
Rating: 5 stars
02/05/2013
Today is 02/05/2013 and I just made this recipe and realized I forgot the Lemon Juice but it was still great! I like this version because it is natural homemade and you can make this sodium free. Plus no buy buying the pre-packaged spices. Read More
(4)
Rating: 5 stars
08/09/2014
This was the first guacamole recipe I have ever liked! Read More
(3)
Rating: 2 stars
04/23/2015
yup....which is a good one Read More
(1)
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