Rating: 4 stars
8 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
  • 8 Ratings

Prepare the chips. This ultimate guacamole recipe is begging to be scooped up or served with tacos or quesadillas.

Source: Better Homes and Gardens


Read the full recipe after the video.

Recipe Summary test

15 mins
30 mins
45 mins
4 cups


Ingredient Checklist


Instructions Checklist
  • Cut avocados in half. Scoop pulp into a bowl and slice into small diced pieces or mash with a fork or potato masher.

  • Gently fold in cilantro, jalapeño peppers, and garlic. If desired, add onion and tomato. Add lime juice and salt to taste. Cover with plastic wrap, pressing wrap to the surface of the guacamole to prevent it from turning brown. Let sit at least 30 minutes (or refrigerate up to 4 hours, then let stand at room temperature at least 15 minutes before serving). If desired, before serving, sprinkle with additional cilantro. Serve with sweet potato chips.


Because hot chile peppers, such as jalapeños, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

Nutrition Facts

71 calories; fat 6g; saturated fat 1g; carbohydrates 4g; mono fat 4g; poly fat 1g; insoluble fiber 3g; protein 1g; vitamin a 97.2IU; vitamin c 5.3mg; riboflavin 0.1mg; niacin equivalents 0.8mg; vitamin b6 0.1mg; folate 36.3mcg; sodium 113mg; potassium 218mg; calcium 10.1mg; iron 0.2mg.