How to Make Guacamole for Tacos and Chips

Whip up smooth, bold guacamole in seconds with this easy blender recipe. Perfect for chips, tacos and nachos.

Get Recipe Ingredients

• Prep Veggies: Cut the jalapeno in half. Remove the stem, inner membrane and seeds. Remove the husks from the tomatillos and quarter. Cut the onion into large chunks.

• Chop: Place the pepper, tomatillos, onion, tomato and garlic in a food processor or blender and pulse until diced.

• Add Avocado: Spoon the flesh from the avocado and place it in the food processor with the cilantro, lime juice, Tabasco sauce and spices. Pulse so that the avocado mashes and blends with the other ingredients.

• Serve: Transfer to a bowl. Garnish with a little more Tabasco sauce and a cilantro leaf. Serve with tortilla chips. Enjoy right away.

Makes 3 cups
If you don’t have a food processor, mince the peppers, tomatillos, onion, tomato and garlic with a knife. Mash the avocado with a fork and blend together with lime juice, Tabasco and spices.

Nutrition information is automatically calculated, so should only be used as an approximation.

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What you’ll need

• Jalapeño Pepper
• Tomatillos: These set the dip over the top by adding a bit more acidity.
• Red Onion
• Cherry Tomatoes: You can also use Roma tomatoes, but I like cherry tomatoes because they have less liquid.
• Fresh Garlic
• Fresh Avocados: Perfectly ripe avocados have a dark green rind and are gently soft to the touch.
• Fresh Cilantro: This is optional. I know some people think it tastes like soap.
• Fresh Lime Juice: Juice from fresh limes is best. I find the ones at the Mexican grocery store have more juice. The lime juice will help prevent the avocado from turning brown too quickly.
• Tabasco Green Pepper Sauce: In my mind this hot sauce puts guacamole over the top.
• Kosher Salt
• Ground Cumin: This spice gives guac an authentic flavor.

Substitutions: You can leave out the jalapeno or replace it with a more mild pepper. If you like more heat add a serrano pepper or a habanero.  

See the full recipe card above for servings and a full list of ingredients.

How to make guacamole

I like to make this in a food processor. If you don’t have one, you can mince the veggies with a knife and cutting board.

Step 1: Prep veggies for the food processor

Cut the jalapeno in half. Remove the stem, inner membrane and seeds. Remove the husks from the tomatillos and quarter. Cut the onion into chunks.

Step 2: Chop the veggies

Place the peppers, tomatillos, onion, tomato and garlic in a food processor or blender and pulse until diced. 

Step 3: Mash avocado

Cut the avocado in half, spinning your knife around the pit. To remove the pit, carefully strike the blade of your knife onto the pit. It should pierce the pit and allow you to pull it out. 

Spoon avocado flesh into the food processor with the cilantro, lime juice, Tabasco sauce and spices. Pulse so that the avocado mashes and blends with the other ingredients.

If you are doing this by hand, mash the avocado with the back of a fork and stir in the chopped veggies.

PRO TIP: If you like the texture of your guacamole to be on the chunky side only do a few pulses. If you like it extra mashed, pulse more. 

How to serve guacamole

Transfer the homemade guacamole into a serving bowl. Garnish with more hot sauce and a cilantro leaf. Serve as a dip with tortilla chips or serve it along side tacos or nachos.

Storage

If you leave guacamole at room temperature for too long, the oxidation process will kick in, and similar to unpeeled bananas, it will start to turn brown.

When storing it, I like to place a piece of plastic wrap right on the surface. Then, I cover it with a lid in an airtight container. If you do this, you can store it in the fridge for a couple of days.