Guacamole with Lime and Jalapeno

Guacamole with Lime and Jalapeno

Ryan and I are what you would call "fair-weather fans". Not really into any sports at all, when our friends in Michigan were all watching the Michigan/Michigan State college football game yesterday, I honestly didn't even know it was going on until I logged into Facebook! Instead of watching football, we spent the day in Portland at the World Beard and Mustache Championships. It was awesome. I learned so much about mustaches and beards!

Although we don't care for sports much, I do love a good game day party. It doesn't really matter to me what sport is television or what team we're cheering for, if I get to eat good party food, drink a couple of microbrews, and spend time with friends then I'm in. And it's a great excuse to make a double batch of my favorite guacamole recipe.

Everyone has a preference for guacamole, smooth, chunky, spicy; this one is definitely on the chunky side and has lots of great flavor. Not necessarily spicy, but has some heat, it's a great dip and perfect on it's own or in a taco or burrito. I rarely like guacamole served at Tex-Mex restaurants; often too smooth and either too spicy or not enough flavor. This recipe is all the things I love about avocados with just a hint of spice.

Start with nice ripe avocados, two small or one large. Slice in half and remove the pit. A great trick for removing the pit is to give it a swift jab with a large kitchen knife, twist, and pull the pit right out. Scoop the avocado into a large bowl and remove any bruised areas. Mash the avocado either with a fork or with a potato masher.

Add onion and tomato. The amounts are really up to you. I added a whole diced tomato and about 1/8 of an onion, finely diced. My onion was on the large side so 1/8 was plenty. Add your spice, about half of a jalapeno finely diced. I remove the seeds and ribs so my dip doesn't get too spicy. Add the juice of one lime and a generous handful of chopped cilantro. Add 2 teaspoons of ground cumin and 1 teaspoon of chili powder. Add a pinch of salt and stir to combine.

The guacamole is ready to eat right away, but will develop more flavor as it sits. I like to make this at least an hour in advance and if I'm taking it to a party I'll make it the night before. The lime juice keeps the avocado from oxidizing, but to be safe when storing it I will press plastic wrap against the surface of the guacamole to minimize the chance of oxidation.

Great with your favorite tortilla chips (I miss El Matador chips!) or in a taco or burrito. If you like a chunky guacamole with great flavor I hope you try this recipe!

And if you can even make it to a facial hair world championship, or even a competition...I recommend that as well. Wildly entertaining!


Land of Noms Guacamole

By , October 26, 2014
Prep time: 20 minutes Cook time: 0 minutes Yield: 4 servings
A chunky guacamole with robust flavor! guacamole, lime, cilantro, jalepeno, avocado


  • 2 small or 1 large avocados
  • 1 medium tomato, diced
  • 1/4 cup onion, finely diced
  • 1/2 jalapeno, seeds and ribs removed, finely diced
  • Juice of 1 lime
  • 1/4 cup cilantro, minced
  • 2 teaspoons of cumin powder
  • 1 teaspoon of chili powder
  • pinch of salt


  1. Slice avocado in half and remove pit
  2. Scoop flesh into a medium sized bowl
  3. Mash avocado with a fork or potato masher
  4. Add diced tomato, onion, and jalapeno
  5. Squeeze the juice of one lime over top
  6. Add cilantro, cumin, chili powder, and salt
  7. Mix well
  8. Serve immediately or refrigerate with plastic wrap pressed to the surface to prevent oxidation

Sharing our culinary adventures in Cascadia with simple, sustainable & satisfying eats. Bon Appétit!