MexicansnackVegetarianPescatarianVeganGluten-freeDairy-freeNo added sugar

Guacamole I

Name: Guacamole I
Cook time: 10 min
Total time: 10 min
Yield: 24 servings
Cuisine: Mexican
Ingredients: 4 avocados; 2 tablespoons pico de gallo; Juice of ½ lime; 2 chopped Jalapeño OR 2 tablespoons of crushed red pepper OR 1 tablespoon of cayenne pepper; 1 teaspoon salt; 4 teaspoons olive oil; 1 ½ teaspoon minced garlic; ½ teaspoon of ground black pepper; 1 minced jalapeño OR 2 minced serrano chiles OR 2 tablespoon minced of any chile pepper like (adjust for spiciness)

Guacamole is a Mexican paste made from crushed avocado and various seasonings, usually including onions, peppers, garlic and tomatoes. Guacamole is used as a condiment, an ingredient, and as an appetizer when served with tortilla chips.

From Wikibooks CookbookNo reviews yet· 0 comments10 minEasy0 made it

Ingredients

Makes

4 avocados
2 tablespoons pico de gallo
Juice of ½ lime
2 chopped Jalapeño OR 2 tablespoons of crushed red pepper OR 1 tablespoon of cayenne pepper
1 teaspoon salt
4 teaspoons olive oil
1 ½ teaspoon minced garlic
½ teaspoon of ground black pepper
1 minced jalapeño OR 2 minced serrano chiles OR 2 tablespoon minced of any chile pepper like (adjust for spiciness)

Ingredients for 24 servings (720 g) · the original recipe

Method

1
Halve and pit the avocados.
2
Score the avocado flesh in a criss-cross pattern without cutting through the skin.
3
Scoop out the flesh of one half with a large spoon and place in mixing bowl.
4
Add the lime juice and stir to evenly coat the avocados.
5
Stir in the pico de gallo, garlic, oil, jalapeño, salt, red pepper, and black pepper, mashing and tossing the avocado pieces until thoroughly mixed.
6
Scoop out the remaining avocado chunks and gently mix and toss in the larger pieces. The guacamole is the right consistency when more large pieces than mashed parts remain.
7
Garnish with a sprig of cilantro.

Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.