Chilli and Cilantro Guacamole Recipe

Yields: About 2 cups
Prep time: 15 minutes


  • 3 ripe avocados (Hass variety is excellent for guacamole)
  • 1/4 cup finely chopped red onion
  • 1/2 cup finely chopped fresh cilantro
  • 1-2 serrano or jalapeño peppers (seeded and minced, adjust based on desired heat level)
  • Juice of 1 large lime (or about 2-3 tablespoons)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Optional additions:

  • 1/4 cup diced tomato
  • 1 clove garlic, minced
  • Pinch of cayenne pepper


  • Prep the avocados: Cut avocados in half lengthwise, remove pits. Scoop the flesh into a medium bowl.
  • Mash: Using a fork or potato masher, roughly mash the avocados to your desired consistency. You can leave it slightly chunky or make it extra smooth.
  • Add aromatics: Stir in the red onion, cilantro, and minced chili peppers.
  • Flavor: Add the lime juice, cumin, salt, and pepper. Mix thoroughly.
  • Taste and adjust: Give your guacamole a taste. Add more lime juice for brightness, salt or pepper for seasoning, a bit of cayenne for extra heat, or any of the optional additions.
  • Serve and enjoy: Serve immediately with tortilla chips. If storing, press a layer of plastic wrap directly onto the surface of the guacamole to prevent browning and refrigerate.


  • Avocado selection: Choose ripe avocados that give slightly when pressed. If they are too firm, let them ripen at room temperature for a day or two.
  • Spice level: Customize the heat by selecting your chili pepper and adjusting the amount. For milder guacamole, remove the seeds and ribs from the pepper before mincing.
  • Make it your own: Guacamole is very forgiving. Get creative with your additions—a bit of garlic or fresh tomato can be delicious.


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