Mike’s Guacamole

Mike’s Guacamole

Michael Freise
Easy and tasty.
No ratings yet
Prep Time 20 minutes
Course Appetizer
Cuisine Mexican
Servings 6


  • Large bowl
  • Serving Dish
  • Potato masher or similar tool


  • 3 Avocado's, seeded and peeled.
  • 1 Lime, juiced
  • 1/2 TSP Coarse salt
  • 1/2 TSP Cumin
  • 1/2 TSP Cayenne pepper
  • 1/2 Onion, diced I like using a red onion as it's sweeter and adds color.
  • 1/2 Jalapeno-seeded and minced You can use more if you like it spicier
  • 2 Roma tomatoes, seeded and minced.
  • 1 TBSP Cilantro-chopped.
  • 1 Garlic clove, minced
  • 1/4 TSP Chipotle powder
  • 1/4 TSP Smoked paprika
  • 1 Pinch Coarse black pepper


  • In a large bowl place the scooped avocado pulp and lime juice, toss to coat. 
  • Drain, and reserve the lime juice, after all of the avocados have been coated. You'll need a tablespoon for later, so you may need more lime juice. Depends on the limes.
  • Using a potato masher add the salt, cumin, and cayenne and mash. We like our guacamole sort of chunky, so I don't mash it smooth. Now gently add/fold in the onions, tomatoes, cilantro, and garlic.
  • Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve. 
  • I like to cover this tightly with saran wrap. After the hour, store in the refrigerator, (if there is any left.)
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