Renaissance Mom

Cooking, baking and blogging with a vengeance since 2020

You are here: Home / Happy Hours / Small Bites / Guacamole

Guacamole

By Connie Veneracion
Basic guacamole is great but you may add a few twists to give it variety and, perhaps, even make it better. Garlic and roasted peppers are wonderful additions.
Guacamole in black bowl with oranges and bananas in the background
Course Appetizer
Cuisine Mexican
Keyword Avocado
Prep Time 10 mins
Cook Time 10 mins
Cooling time 10 mins
Total Time 30 mins
Servings 2 cups
Author Connie Veneracion

Ingredients

  • 2 medium ripe avocados or 3 small
  • 3 ripe and juicy tomatoes
  • 2 red onions
  • 2 bell peppers (a.k.a. capsicum)
  • 2 to 3 bird’s eye chilies
  • ½ teaspoon grated garlic
  • juice of 1 ½ limes or lemons
  • salt to taste
  • cracked black pepper to taste
  • chopped cilantro as much or as little as you like

Instructions 

  • Roast the bell peppers either by placing it directly on the gas stove or over glowing charcoal until the skins are blackened.
  • Transfer the hot bell peppers into a resealable bag until cool and the skins can be peeled off easily.
  • Scoop out the avocado flesh, roughly chop and place in a mixing bowl.
  • Halve the tomatoes, scoop out the seeds and discard, roughly chop the flesh and add to the avocado.
  • Peel and roughly chop the red onions; add to the avocado and tomatoes.
  • Finely slice the bird’s eye chilies.
  • Add the roasted peppers and chilies to everything else in the bowl.
  • Throw in the garlic, cilantro, salt and pepper.
  • Squeeze in the lime or lemon juice. Stir lightly just until blended.
  • Spoon into bowls, top with torn cilantro leaves and serve with tortilla chips or plain crackers.

Connie’s Notes

See Avocados: How to Tell If They are Ripe and How to Hasten Ripening
Guacamole in black bowl
Updated from a recipe originally published in December 28, 2012
Print Share Pin
More Small Bites
• See more in Small Bites
Baker’s Notes
Cook’s Notes