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Guacamole Topped with Tomatoes and Cilantro in a Molcajete
Guacamole (4 Ways!)
Prep Time
10 mins
Total Time
10 mins
 

Creamy homemade guacamole is easy to make and absolutely delicious! Choose from one of 4 flavors: classic, mango, chipotle, or roasted corn poblano.

Course: Appertizer
Cuisine: Mexican
Keyword: how to make guacamole, vegan appetizer recipe
Servings: 6
Calories: 150 kcal
Author: Alissa Saenz
Ingredients
  • ¼ cup chopped red onion
  • ¼ cup diced fresh tomato
  • 1 jalapeño pepper, finely chopped, seeds and stem removed (optional)
  • ¼ cup fresh cilantro
  • ½ teaspoon salt, plus more to taste
  • 3 medium avocados, peeled and pitted
  • 2 tablespoons lime juice
Additional Ingredients for Mango Guacamole
  • ¾ cup diced mango
Additional Ingredients for Chipotle Guacamole
  • 1 chipotle pepper (from a can)
  • 1 tablespoon adobo sauce (from your can of chipotles), plus more to taste
Additional Ingredients for Poblano Corn Guacamole
  • ½ cup fresh corn kernels
  • ½ cup diced poblano pepper
  • 1 teaspoon olive oil
  • 1 teaspoon ground cumin
Instructions
Molcajete Method
  1. Place the onion, tomato, jalapeño, cilantro, and ½ teaspoon salt into your molcajete base. If you're making chipotle guacamole, include the chipotle pepper as well. Use the grinder to mash everything to a pulp.

  2. Add the avocado and mash until creamy. Add the lime juice and continue mashing.

  3. Taste-test and add more salt or lime juice if needed.

Fork and Bowl Method
  1. Place the avocados into a medium bowl and use a fork to mash them up until creamy.

  2. Add the onion, tomato, jalapeño, cilantro, lime juice, and ½ teaspoon of salt.

  3. Continue mashing and stirring everything until well-mixed.

  4. Taste-test and add salt or lime juice if needed.

Additional Steps for Mango Guacamole
  1. Stir in the diced mango.

Additional Steps for Chipotle Guacamole
  1. Stir 1 tablespoon of adobo sauce into the guacamole. Taste test and add more sauce if desired.

Additional Steps for Poblano Corn Guacamole
  1. Preheat the oven to 450°F.

  2. Place the corn and poblano pepper onto a baking sheet or into an oven-safe skillet. Drizzle with oil and toss to coat.

  3. Roast the corn and poblano mixture until tender and browned, about 15 minutes.

  4. Remove the baking sheet or skillet from the oven and allow the mixture to cool for a few minutes.

  5. Stir the corn, poblano pepper, and cumin into the guacamole.

Recipe Notes

Nutrition information is for classic guacamole.

Nutrition Facts
Guacamole (4 Ways!)
Amount Per Serving
Calories 150 Calories from Fat 121
% Daily Value*
Fat 13.4g21%
Saturated Fat 1.8g9%
Sodium 202mg8%
Potassium 480mg14%
Carbohydrates 9g3%
Fiber 6.2g25%
Sugar 0.9g1%
Protein 1.9g4%
Calcium 15mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.