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GUACAMOLE گواکامولی
Serves 2-3
Preparation time: 10-15 minutes
Total time: 20 minutes
Recipe type: Appetizer/Dip/Sandwich spread
Cuisine: Mexican
  • 1 small white onion, chopped small
  • 1 TBSP olive oil
  • A light sprinkle of kosher salt
  • 1 garlic clove, minced
  • ½ tsp fresh lime juice
  • 1 jalapeno pepper (no seeds), diced small
  • ¼ tsp kosher salt
  • 2 ripe avocados
  • 1 small Roma tomato, remove the juicy seed section and dice small
  • ¼ cup finely chopped fresh cilantro (with stems)
  • Chips for dipping
  1. Add olive oil and chopped onion to a small skillet. Saute over medium low heat until glistening and very soft and translucent, but not browned. Lightly sprinkle with salt and add the minced garlic and continue sautéing for another minute. Transfer to a large mortar and pestle, or a medium bowl. Allow to cool for couple of minutes.
  2. Meanwhile prepare the cilantro and Roma tomato and set them aside.
  3. Remove the seeds from the jalapeno pepper and chop very small and add it to the bowl with the onion.
  4. Add ½ teaspoon fresh lime juice and ¼ teaspoon kosher salt to the bowl. Use the pestle to crush the sautéed onion and chopped jalapeno for a few minutes just until the juices are released and the flavors are blended; the vegetables should still hold their shape. (You may do this step with a pastry cutter or couple of forks instead of the mortar and pestle).
  5. Cut the unpeeled avocados in half and remove the pit. Use a large spoon to scoop out the flesh and add it to the bowl. Use the edge of your spoon to cut through the avocados and chop them into chunky pieces.
  6. Fold the chopped cilantro and diced Roma tomato into the avocado mixture.
  7. This guacamole is best when served right away with tortilla chips. If needed, you may store it in the fridge for up to an hour.
Recipe by Persian Mama at