Photo: Ralph Anderson; Styling: Lisa Powell Bailey
Prep Time
10 Mins
Stand Time
30 Mins
Yield
Makes 3 1/2 cups

While storing in the refrigerator, keep your guacamole from changing color by placing a layer of plastic wrap directly on the surface of the mixture.

How to Make It

Step 1

Cut avocados in half. Scoop pulp into a bowl, and mash with a potato masher or fork until slightly chunky. Stir in chopped red onion and next 4 ingredients. Cover with plastic wrap, allowing wrap to touch mixture, and let stand at room temperature 30 minutes. Serve guacamole with tortilla chips.

Step 2

Cilantro Guacamole: Mash avocado, and stir in ingredients as directed. Stir in 3 Tbsp. chopped fresh cilantro and an additional 1 Tbsp. lime juice. Cover mixture, and let stand at room temperature 30 minutes.

Ratings & Reviews

DSV3156's Review

Floridagurl
September 16, 2014
The ingredients are more appropriate for TWO avocados vs. the five in the recipe. It's easy to make, as written, but needs more flavor. I also added a little fresh cilantro.

tgezondeleven.nl

Sassy2U2
November 04, 2015
Thanks for your easy and very delicious recipe about guacamole!

llawrence1970's Review

huffbeck
July 06, 2013
Fabulous, simple and delicious.

charoulli's Review

JandeJonghe
July 29, 2012
Not only was this easy to make, it tasts OMG amazing!! I did add more lime juice and some freshly chopped cilantro. Made it a few times and it's always a hit! (Cilantro Guacamole)

Floridagurl's Review

Gertrude107
February 21, 2012
I've been searching for the right guacamole recipe for years, and in my opinion this one can't be topped. It's got a wonderful fresh flavor, nice presentation and for me, the texture component is key. Every time I take the 'cilantro guacamole' to parties I get multiple requests for the recipe.

Lambchop67's Review

HBryant
December 16, 2010
This is a good base, but I also add sour orange (get from a middle-eastern market), cilantro, red and green onion...and a dime-size drop of brown mustard (I know... weird...). By the way...jalapeno is not meant to be tasted conspicuously. For that reason, I SLIVER the jalapeno.. not chop. That will keep all the flavor in but keep it from burning someone's tastebuds off.

Sassy2U2's Review

llawrence1970
April 08, 2010
This is a very easy recipe and my granddaughter loves making it whenever she wants taco night.

suzanneB7's Review

suzanneB7
February 02, 2010
This has potential if you start with the 5 avocados, but there's not enough of anything else. In my opinion, there should be, at the very least, 1 1/2 TBS. of finely chopped red onion per avocado, at least 3 jalapenos for 5 avocados, juice of 2 limes for 5 avocados, and please, add cilantro! That and a little salt should make it better, for my taste, anyway.

huffbeck's Review

Lambchop67
April 07, 2009
Very good guacamole! I added a little more onion and used a serrano pepper instead of jalapeno b/c that is what I had on hand. Turned out great! I did use only 1/4 of serrano b/c I wanted it very mild. Still good!

HBryant's Review

DSV3156
February 27, 2009
I made this for a party and it was a complete hit. We eat it with chips, guacamole salad or on top of chicken. Very easy. Make sure to cover well b/c it will turn brown quickly.