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Three-Pepper Guacamole

1 review
Total Time
Prep/Total Time: 25 min.

By Taste Of Home Editorial Team

Recipe by Laura Levy, Lyons, Colorado

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 13, 2022

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

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Test Kitchen Approved

Three-Pepper Guacamole

1 review
Prep Time 25 min
Yield 4 cups

Ingredients

  • 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
Text Ingredients

Directions

  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.

Nutrition Facts

1/4 cup (calculated without chips): 76 calories, 7g fat (1g saturated fat), 0 cholesterol, 82mg sodium, 4g carbohydrate (0 sugars, 3g fiber), 1g protein. Diabetic Exchanges: 1-1/2 fat.

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