Cilantro-Lovers Perfect Guacamole
Every Mexican restaurant has their own version of Guacamole, but I love the ingredients in my Cilantro-Lovers Perfect Guacamole! And whether or not you add cilantro, homemade guacamole is just so delicious!
PIN Cilantro Lover’s Perfect Guacamole to try it later!
This weekend is Cinco de Mayo and avocados are on sale everywhere, so today I’m reminding you about this this Cilantro-Lovers Perfect Guacamole that’s my favorite guacamole recipe! There’s a reason why fresh guacamole made at your table is such a thing in Mexican restaurants, and I think guacamole is something that should be included in every Mexican food dinner. And this guacamole with cilantro is the recipe I’ve used and loved for years.
I remember the first time I tasted guacamole, on the menu as “Guacamole Salad” at a now-long-gone restaurant named Tampico’s in downtown Salt Lake City. It was creamy, slightly spicy, and had just a touch of lime, and I thought it was one of the most heavenly things I’d ever tasted.
For years I made “Easy Guacamole” for parties with just avocado, lime, and a bit of chili powder, and it was always a hit. Then around ten years ago I started adding some very finely chopped cilantro and red onion to my guacamole recipe. But even though I still make my Guacamole with exactly the ingredients in this Cilantro-Lovers Perfect Guacamole recipe, truthfully I’d probably eat guacamole just about any way you wanted to make it.
I’m guessing there are other people with specific guacamole preferences, so if you want to weigh in please leave a comment telling us just what you think the essential ingredients are for perfect guacamole. And if you’re a cilantro fan, I hope you’ll try my version.
What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- avocados
- freshly squeezed lime juice, I used my fresh-frozen lime juice
- red onion
- fresh cilantro
- ground Ancho chile (affiliate link), or use any spicy ground chile you have
- Vege-Sal (affiliate link) or use slightly less regular salt
- Green Tabasco Sauce (affiliate link), or use any hot sauce that you like the flavor of)
What if you’re not a cilantro lover?
If you don’t enjoy the flavor of cilantro, of course you can switch the cilantro for thinly sliced green onion in this perfect guacamole recipe. And whether or not you add the cilantro, homemade guacamole is always a treat!
How can you eat my Perfect Guacamole without chips?
Cilantro-Lover’s Guacamole is great with thinly sliced jicama or Sweet Mini-Pepper scoops if you’re trying to avoid corn chips!
Is Cilantro-Lovers Perfect Guacamole low in carbs?
This perfect guacamole recipe makes six servings, and each serving only has 2 net carbs!
Want ideas for Low-Carb Mexican Food?
On the blog I’ve shared Low-Carb Mexican Food Favorites and 22 Keto Mexican Food Dinners, so I hope you’ve been planning your Cinco de Mayo menu. Personally I wouldn’t mind a whole week of Mexican food!
How to make Cilantro-Lovers Perfect Guacamole:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Start with two perfectly ripe avocados. Peel avocados, dice into chunks, and toss with lime juice.
- You’ll also need chopped red onion and finely chopped cilantro (or green onion).
- Grab some ground Ancho chile (affiliate link), Green Tabasco Sauce (affiliate link), and salt or Vege-Sal (affiliate link).
- When you’ve dumped in avocado, lime juice, finely chopped red onion, finely chopped cilantro, Ancho chile pepper, Vege-Sal, and Green Tabasco, it’s time to start mashing the guacamole with a fork. I don’t mind a few chunks in my guacamole, but that’s a personal preference.
- Serve right away or chill for an hour or so, your choice!
More Fun Ways to Eat Guacamole:
Cilantro-Lover's Perfect Guacamole
There are many recipes for guacamole, but this Cilantro-Lover's Guacamole with has red onion, lime, and chiles for the perfect combination of ingredients!
Ingredients
- 2 medium avocados (see notes)
- 1 T freshly squeezed lime juice (see notes)
- 3 T very finely minced red onion
- 1/4 cup very finely minced fresh cilantro (see notes)
- 1/4 tsp. ground Ancho chile pepper
- 1/2 tsp. Vege-Sal (or use 1/4 tsp. regular salt)
- 1/2 tsp. Green Tabasco sauce (more or less to taste, or use any hot sauce that you like the flavor of)
Instructions
- Peel avocados and dice into pieces. Put avocado into a glass or plastic bowl and toss with the lime juice.
- Finely chop red onion and cilantro (or green onion) and add to the avocado.
- Add ground Ancho chile pepper, Vege-Sal (or salt), and Green Tabasco Sauce to the bowl (all links are affiliate links).
- Using a fork, mash and stir the avocado until other ingredients are mixed in and avocado is mostly mashed, with some small chunks remaining. Taste for seasoning and add more salt, chile pepper, or hot sauce if desired.
- Guacamole is best made just before eating, but it will keep in the fridge for a day or so. (The top will brown slightly, but if you stir you’ll find the lime juice has kept the rest of the avocado from darkening.)
Notes
The avocados must be perfectly ripe for good guacamole; the flesh of the avocado should barely give when pressed with your thumb. I used my fresh-frozen lime juice. Use finely minced green onion if you're a cilantro avoider.
Nutritional info is based on 1/4 cup serving size.
This recipe created by Kalyn after experimenting with guacamole through the years.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 112Total Fat 10gSaturated Fat 1gUnsaturated Fat 8gCholesterol 0mgSodium 17mgCarbohydrates 7gFiber 5gSugar 1gProtein 2g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
The ingredients in this Cilantro-Lover’s Perfect Guacamole are low-carb and and approved for all phases of the original South Beach Diet (although limit to 1/3 avocado per day for South Beach if you’re really following the plan.) Of course the traditional corn chips often served with guacamole aren’t low-carb or South Beach Diet friendly, but avocado is great with just about anything. Thinly-sliced jicama “chips” or sweet mini-pepper scoops are great for low-carb dippers!
Find More Recipes Like This One:
Use Appetizer Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
The recipe for this perfect guacamole with cilantro was first posted in 2009! The recipe was last updated with more information in 2024.
58 Comments on “Cilantro-Lovers Perfect Guacamole”
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I think any kind of jalapeno-flavored hot sauce will work, although I really love the green Tobasco.
So I'm planning on making this tomorrow, but haven't been able to find Tobasco sauce at my local grocery stores. Very weird. Can I look for the general sauce itself from another brand (what kind of sauce is this?) or is Tobasco brand the key? I've see all sorts of green sauces and am not sure what to pick.
Bummer…I won't try freezing then. On the bright side that means we'll have to have your Seven Layer Tostadas tomorrow! And maybe again later this week! And possibly with eggs & salsa for breakfast a different day. Thanks to all your recipes I'm wrapping up a 4th week of SB still enjoying what I'm eating.
I've never frozen it and not sure I would recommend it.
Do you think you could freeze this? Aldi still has avocados on sale for $0.19 each, so I was thinking this might be a great time to make a monster size batch and freeze it in smaller portions for future treats. Just worried about it browning…
I ate at a Mexican restaurant last night and had Guac. Needless to say, this recipe is FAR BETTER, so made it tonight! SOOOOO GOOD – thank you!!!
I have heard that too, but haven't tried it. I agree, cilantro is essential in guacamole!
If you keep the seed inside the finished guacamole it helps slow the browning process down…or so it is traditionally taught amongst my Mexican friends 🙂
Great post. I LOVE cilantro!
Susie, so glad you liked it!
THE BEST EVER!!!!!!!
I guess we can always use more holy food in our lives!
Guess what happens when you Bless your Guacamole before you eat it? It becomes, "Holy Guacamole"!
Faaaantastic! But, as a cilantro-loather, I'll stick with parsley, thank you. This is a beauty, Kalyn!
I like to use lemon instead of lime and tomatoes when i’m in the mood for a different flavor.
Your guac looks fantastic. I’ll have to try the spices you’ve mentioned when I make some.
I learned to make guac by just mashing a ripe avocado and adding a few spoonfuls of picante sauce. We used locally produced picante, and easy to make in a hurry.
Guacamole is very nice with lobster. I love it.
Cheers, Heiko Grabolle.
Your photos are mouth-watering. It’s one of my fave dishes of all time!
Thanks Kevin!
Birds Eye View, that sounds like a great addition. I’m just lazy with the Green Tabasco, but it does have a nice flavor.
Sounds fab. I typically use these ingredients but I add finely chopped, deseeded green chilies to add a bit of bite. Wish I could slurp up that guacamole off my computer screen 🙂
That is one nice looking guacamole!
And anonymous, you are not going to share what your special ingredient is?
Thats not new to me I been making it like that for years, plus I add a special ingrediant.
Thanks for all the nice thoughts everyone! Sorry I’m so far behind replying to comments. This is something I’m hoping I can do better at when I’m retired and home all day! Love hearing all the guacamole variations, and I’m open to anything in guac, even mayonnaise (I have to admit that I’m a bit of a mayo freak, so I’d probably like mayo in anything!)
Your guacamole is a lot like mine (no big surprise since we have love some of the same flavors), but check out my uncle’s secret ingredient: mayonnaise. Strange, huh?
You know I had to read something that had “cilantro-lovers” in the title!
Yes, perfect for a chip to dip.
My husband would go crazy for this guacamole- I think I have to make it for him! Cilantro is the perfect herb in my opinion, and it reminds me of warmer temperatures so I’ve been using it a lot these last few weeks. Thanks for this great recipe!
That’s a gorgeous riff on guacamole, Kalyn, and a great recipe for the warm months ahead.
Very finely minced garlic…would be icing on the cake. But, without gobs of cilantro and diced red onion it wouldn’t work – so hats off on a great recipe. I sometimes dice up the little grape tomatoes (they hold up better) too for a little sweetness to set off the bite of the onion and that unique “spiciness” of cilantro. Love your blog…keep on rockin it!!!
I totally love guacamole. I think it is something that sooo belongs to the mexican kitchen (which I also love) so I do make it as often as I can..:) I once tried a jar of guacamole too.. That was a huge mistake! I don’t even think it had avocado’s in there! Your recipe sounds delicious and adding cilantro.. good idea!
Mmmmm…I can never get enough guacamole! I’ll have to try adding a dash of Tabasco Jalapeno Sauce next time (it’s my favorite type of Tabasco) along with the fresh chiles. Thanks for the link to my recipe!
The love it or hate it mentality with cilantro fascinates me to no end, people tend to feel so strongly about it! I happen to be a fervent cilantro hater, but I am also a guacamole lover, and I love reading others’ takes on the ingredients and preparation. I especially like your mini-chopper idea, I’m not a fan of the big chunks either. Thanks for sharing!
I would love your guac, Kalyn! One other ingredient I’ve been trying lately is cumin – just a touch of smokiness.
P.S. We have those same plates at home 🙂
That is my kind of Guac!! Bring on the cilantro!
Yes, yes, yes from this cilantro lover. Creamy, velvet goodness on a chip. xox
I’m on a guacamole kick lately and can’t seem to get enough of the emerald wonder. Two things that make yours PERFECT in my eyes – red onion and cilantro. I think both ingredients bring the flavor of guacamole to a whole new glorious level. This looks awesome!
YUM! I love guacamole and yours has all of my flavor requirements. My brother loves to make ‘guacamole’ and always makes it when we come over … I don’t have the heart to tell him that it’s rubbish. He just mashes the avocado, squirts it with bottled lime juice (yuck) and gives it a dash of tobasco. I’ll have to forward him your recipe for inspiration.
I like to include some tomatoes, fresh jalapeno peppers, onion, shallots, a wee bit of garlic, a bit of cumin and chili powder and yes, cilantro.
Your version sounds very good Kalyn.
I love guacamole as well. I haven’t ever commented but I’ve been coming to your site regularly the last few months looking for good recipes. I’m making your black bean chili tonight and the egg muffins this weekend. I can’t eat dairy or wheat and several other things and I’m also eating more low-glycemic so your site really helps me find some great recipes.
I’m about 40 minutes south of you too, so I’m sorry that you hurt your elbow on the icy steps this morning. I was shocked to see how much snow there was outside on this spring morning.
I just wanted to say thanks. I love good food and it is such a blessing to have good food that I can eat and so many options from your blog.
Kalyn, you nailed MY recipe except I also add chopped tomato. Ummm Ummm. When I’ve been doing poorly on my SB diet, I make sure I use this in my “return” to phase 1. I don’t feel so deprived.
My wife loves guacamole! I’ll have to try this one out on her.
Naturally I’m excited that people are enjoying the idea of guacamole with a bit of cilantro kick! Fun hearing from other cilantro lovers!
wow! what a great combo of flavors! I love cilantro.it’s so bright and packs a punch in the mouth.
I could happily eat a whole bowl of guacamole in one sitting – no chips required. Just give me a spoon and I’m set. Okay, if there’s no spoon, I’ll just scoop it up with my finger. I’m not proud! My ideal guacamole includes perfectly rip avocado, lime juice, salt, an tomatoes. Thanks to this fantastic-looking recipe, I”m going to start adding cilantro.
that looks simply luscious!
This recipe is my dream come true. Thanks, from a fellow cilantro-addict to another.
Guacamole is my favorite food. I really think I could just eat a bowl of it. Ellie Krieger on the FoodNetwork has a avocado salsa that I sometimes make when I’m looking to cut the fat down from the avocados. (Even though its good fat, its still fat.) She uses peeled, seeded cucumber, less avocado, red onion, cilantro, lime, and other seasonings. It’s sooo good and a little lighter. I’d still do a bowl of regular guac any day though… Thanks Kalyn for all your ideas!!!
I went to Mexico last year and the cook at our house made her guacamole very similarly to this recipe. She also added tomato, chopped very finely. OMG, so good. I couldn’t stop eating it with her homemade tortilla chips. And margaritas with fresh lime juice from our own lime tree.
WOW – this looks great. . . I just happen to have some avocado in the refrigerator. It is impossible to have too much cilantro in our lives so I think I’m good to go!
Thanks for another great cilantro recipe.
Guacamole has to be one of the dishes about which cooks feel most strongly! My own version, made in a three-headed lava rock grinder (molcajete) that we lugged back from Mexico, is also for purists, but completely different from yours: avocado, tomato, white onion, lime, kosher salt. I always make it the same way, but I’m an equal opportunity guacamole eater when I’m in someone else’s kitchen!
Can’t wait to try this tomorrow! I just bought a bunch of avocados at Costco and will shop tomorrow for CILANTRO (my favorite herb)and all the rest of your ingredients. Avocados are a good fat on my meal plan.
Thanks, Kalyn.
Wanda
I love this blog….
Kalyn, you are really rocking some awesome recipes! That pasta with sausage and red pepper…and now this! I like a little spice in mine, so some finely minced serrano pepper would probably wrangle its way in. Onion and cilantro are necessary. Maybe a minced clove of garlic. All of this, well mashed together, equals guacamole love. I can’t wait to try your version!
ooh – you know, my mom LOVES avocado but i don’t think she’s had guacamole; i think this will be a great dish to make for her!
Guacamole is the best thing on this earth. I will eat it in any form, but my go to recipe is Avacado, Lime, Salt, Red Onion, lots of Cilantro, and 1 finely chopped Serrano Pepper. I’ll use a jalapeno sometimes instead of the serrano. I’m eager to try the chili powder!
Maris, add chile powder and lose the tomato and that will be perfect guacamole. (That was a joke, I’m an equal opportunity guacamole eater, honest!)
Sounds amazing…I love guacamole, it’s probably my favorite Tex-Mex/Mexican item. When I make it, I usually use onion (red or white) tomatoes and cilantro, if I have it on hand. Sooo good! Next time I’ll definitely be stealing your tip and adding chili powder.