Mexican Guacamole

By Angelika Hanna


Prep Time: 15 min

Yield: 2-3 cups

Cuisine: Mexican

Author: Angelika Hanna / Zest4Food


  • 3 ripened avocados
  • 3 tbsp white onion, minced
  • 1 jalapeno pepper, minced
  • 1 garlic clove, minced
  • 2 tbsp freshly pressed lime juice
  • 1/4 cup fresh cilantro, chopped
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • A tiny pinch of cumin


  1. Smash avocados with a potato masher until coarsely mashed. There should be some chunks in.)
  2. Smash/pestle the jalapeno pepper, cilantro, onion, and garlic in a mortar or in a blender or food processor. (If you use a food processor/blender you can add the lime juice at this point. If you use a mortar and smash the mixture by hand, add the lime juice after the ingredients are smashed.)
  3. Combine the smashed avocados and the jalapeno-cilantro-onion/garlic mixture.
  4. Add the salt, black pepper to taste and a tiny pinch of cumin to round it up.

Serve with tostitos.


7 thoughts on “Mexican Guacamole

  1. I stopped eating tomatoes since I have heard they cause “gut leak” along with other fruits and veggies. Just starting to read this book about this matter.
    The plant paradox by Steven R. Gundry


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