Cilantro-Lovers Perfect Guacamole
Every Mexican restaurant has their own version of Guacamole, but I love the ingredients in my Cilantro-Lovers Perfect Guacamole! Of course you can switch the cilantro for thinly sliced green onion if you’re not a cilantro fan.
Tomorrow is Cinco de Mayo and avocados are on sale everywhere, so today I’m reminding you to make some fresh homemade guacamole to celebrate! There’s a reason why fresh guacamole made at your table is such a thing in Mexican restaurants, and Guacamole is something that should be included in every Mexican food dinner, don’t you agree? And this Cilantro-Lovers Perfect Guacamole is absolutely my favorite version of guacamole; this is the recipe I’ve used for years. (And if you wrinkled up your nose at the mention of cilantro, you can use thinly-sliced green onion instead and it will still be great.)
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.
I’ve also shared 10 Low-Carb Mexican Food Favorites and reminded you about more than 25 more Low-Carb 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!
What ingredients do you need for this recipe?
- freshly squeezed lime juice, I used my
- red onion
- fresh cilantro
- ground Ancho chile (affiliate link)
- 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)
How to make this recipe:
(Scroll down for complete printable recipe with nutritional information.)
- 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!
Cilantro-Lover’s Guacamole is great with thinly sliced jicama or Sweet Mini-Pepper scoops if you’re trying to avoid the corn chips!
Fun Ways to Eat Guacamole:
- 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)
- 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.)
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.
Amount 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 Guacamole are low-carb and low-glycemic, and approved for all phases of the South Beach Diet (although limit to 1/3 avocado per day for South Beach.) 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 Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.