I’m excited to share this vibrant, flavour-packed guacamole recipe with you. It’s the kind of dish that disappears before you know it—and for good reason.
Why You’ll Love This Recipe
I put this recipe together because it hits all the right notes: creamy avocados, fresh tomatoes and onions, herbaceous cilantro, and just the right amount of heat from serranos and jalapeños. I love that it comes together in about 15 minutes and works equally well as a party snack or a topping for tacos or salads. Because it’s simple yet bold, it always feels special.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
5 ripe avocados
½ cup white onion, diced
1 cup Roma tomatoes, diced
¾ cup fresh cilantro, finely chopped
2 teaspoons serrano pepper, diced
1 tablespoon jalapeño pepper, diced
Salt and pepper to taste
Directions
Cut open the avocados beginning at the stem, around the pit, and back to the stem. Remove the pits and set them aside (you’ll want them if you’re storing leftover guacamole). Scoop the avocado flesh into a large bowl.
Finely dice the onion, tomatoes, and cilantro. Add them to the bowl with the avocados. I find using clean hands to start mashing and combining these ingredients gives the best texture.
Once everything is mashed and incorporated, stir in the serranos, jalapeños, salt and pepper. The provided measurements yield a mild to medium heat level, but you can adjust to taste.
Servings And Timing
This recipe yields approximately 3 cups, which serves about 6 servings. Preparation time is 15 minutes and total time is also 15 minutes.
Storage/Reheating
Because this guacamole is best eaten fresh, I recommend serving it immediately. If you have leftovers:
Place the leftover guacamole in a container. Press plastic wrap directly onto the surface to limit air exposure.
For extra protection, place one of the avocado pits into the guacamole (with the flesh part down) before sealing; this helps slow browning.
Store in the fridge for up to 1 day for best quality. There’s no reheating needed—just bring it back to room temperature before serving, if desired.
FAQs
What kind of avocados should I use?
I use ripe but still firm avocados—they should yield slightly under gentle pressure but not be overly mushy. This gives a creamy texture without becoming watery.
Can I make this ahead of time?
You can prep it ahead, but I recommend making it no more than a few hours in advance to preserve the vibrant green colour and fresh flavour.
How can I adjust the spice level?
I start with the specified amounts of serrano and jalapeño for mild-to-medium heat. If I want it milder, I reduce or omit the serrano. For more heat, I add more of either pepper (or even some chopped chilli peppers).
What can I serve this with besides tortilla chips?
I often pair it with sliced vegetables (carrots, celery), baked tortilla chips, tacos, grilled meats, or even spread it on sandwiches for extra flavour.
What if my tomatoes are very juicy?
If the tomatoes are especially juicy, I remove some of the seeds and liquid so the guacamole doesn’t become watery. Drain or scoop out about half of the seeds/liquid before dicing.
Conclusion
I’m thrilled when a guacamole recipe delivers on both flavour and ease—this one checks both boxes. It’s fresh, bold, and comes together in no time. Whether I’m throwing together a casual snack or gearing up for a gathering, this recipe always makes me proud to serve it. I hope you enjoy making it as much as I do!
A vibrant, flavour‑packed guacamole made with ripe avocados, fresh tomatoes, onions, cilantro, and a touch of heat from serranos and jalapeños—ready in about 15 minutes and perfect as a snack or topping.
Ingredients
5 ripe avocados
½ cup white onion, diced
1 cup Roma tomatoes, diced
¾ cup fresh cilantro, finely chopped
2 teaspoons serrano pepper, diced
1 tablespoon jalapeño pepper, diced
Salt and pepper, to taste
Instructions
Cut open the avocados around the pit, remove the pits (keep them if storing leftovers), and scoop the flesh into a large bowl.
Finely dice the onion, tomatoes, and cilantro. Add them to the bowl with the avocado. Begin to mash and combine with clean hands for best texture.
Stir in the serrano and jalapeño peppers, salt and pepper. Adjust heat to your taste.
Serve immediately for peak freshness.
Notes
Choose ripe but still firm avocados (yield when gently pressed but not mushy) for the best texture.
If tomatoes are very juicy, remove some seeds/liquid so the guacamole doesn’t become watery.
To adjust spice level: reduce serrano/jalapeño for mild, increase for more heat.
If storing leftovers, press plastic wrap directly onto the surface and seal in the fridge. The avocado pit alone doesn’t prevent browning. :contentReference[oaicite:0]{index=0}
