Prep time
Total time
Recipe type: Appetizer
Cuisine: Mexican
Serves: 2 cups
  • 2 medium ripe avocados
  • 1 TBSP fresh squeezed lime juice
  • 1 TBSP fresh squeezed lemon juice
  • ¼ tsp kosher salt
  • Pinch of freshly cracked black pepper
  • Pinch of cayenne pepper powder
  • ½ cup chopped red onion
  • 1 garlic clove, peel and crush in garlic press or mince
  • 1-2 fresh serrano peppers
  • 2 TBSP chopped fresh cilantro sprigs
  • 1 Roma tomato, remove the juicy center with seeds
  1. Cut the avocados in half and discard the pits. Use a large spoon to scoop out all the flesh. Add to a medium bowl.
  2. Add the fresh squeezed lime and lemon juice to the bowl. Mash the avocados with an avocado masher or a fork. Leave some whole bits of avocado for a chunky texture.
  3. Peel and dice the red onion and add to the bowl and mix.
  4. Mince or crush the garlic and add to the bowl
  5. Cut the peppers in half lengthwise and carefully take the seeds out. Roughly chop the peppers and add to the bowl. Immediately wash your hands with soap and avoid touching your eyes or face. Serrano peppers have a lot of heat to them. Depending on your taste use 1 or 2 peppers.
  6. Add salt, freshly cracked black pepper, cayenne pepper powder, and chopped fresh cilantro. Stir to combine the ingredients. Add more salt to taste.
  7. Cut the tomato in half and use a spoon to scoop out all the juicy center with seeds and discard. Dice the remaining flesh into small cubes.
  8. Fold the diced tomatoes into the rest of the ingredients. Stir very little to avoid release of too much tomato juice.
  9. Cover with a plastic wrap and chill in the refrigerator for one hour. Serve with tortilla chips or spoon over Mexican dish of your choice.
Recipe by Persian Mama at https://persianmama.com/zesty-guacamole/