Three-Pepper Guacamole Recipe
Three-Pepper Guacamole Recipe photo by Taste of Home
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Three-Pepper Guacamole Recipe

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If you're serious about guacamole, use a molcajete. The lava stone makes a big difference on the pepper paste and is fun for guests. — Laura Levy, Lyons, Colorado
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:16 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 16 servings


  • 3 tablespoons plus 1/4 cup minced fresh cilantro, divided
  • 4 tablespoons finely chopped onion, divided
  • 3 tablespoons minced seeded jalapeno pepper
  • 1 tablespoon minced seeded serrano pepper
  • 2 to 3 teaspoons chopped chipotle pepper in adobo sauce
  • 3 garlic cloves, minced
  • 1/2 teaspoon salt
  • 4 medium ripe avocados, peeled and cubed
  • 1/3 cup finely chopped tomatoes
  • Tortilla chips

Nutritional Facts

76 calories: 1/4 cup (calculated without chips), 7g fat (1g saturated fat), 0mg cholesterol, 82mg sodium, 4g carbohydrate (0g sugars, 3g fiber), 1g protein Diabetic Exchanges: 1 fat.


  1. In a large bowl, combine 3 tablespoons cilantro, 2 tablespoons onion, peppers, garlic and salt; mash together with a fork. Stir in avocados; fold in tomatoes and remaining cilantro and onion. Serve immediately with chips. Yield: 4 cups.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Three-Pepper Guacamole in Taste of Home February/March 2014

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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Reviewed Feb. 4, 2014

"Made this for our Superbowl party and everyone liked the chunkiness and the heat from the peppers. Mashing those ingredients in the lava stone makes a big difference in how the flavor is infused throughout the dip. Excellent recipe- would make again!"

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