Paul’s Guacamole

Paul's guacamole recipe

At long last, the infamous guacamole recipe! I feel like I keep saying that each recipe is one of the first my dad ever taught me, but this is another early fave. I remember camping out by the guac bowl whenever Dad would make this for parties (alongside his famous from-scratch salsas and doctored-up cheese dip).

Now it’s become one of my go-to party/barbecue recipes as well. It’s creamy, spicy, citrusy, and best of all—easy. See for yourself!

How to Make Guacamole

But before we start, a few tips:

  1. How to ensure your avocado is ripe and guacamole-ready: press your forehead, then press the skin of the avocado. The firmness should be the same. Plus, you get to look really weird in the super market.
  2. This recipe calls for roasted jalapenos. You can learn how to roast your own jalapenos using this handy how-to guide.
  3. This is a very improvisational recipe; feel free to adjust all ingredients to taste.
  4. El Ranchero corn tortilla chips with salt are the best around, hands down.

Paul’s Guacamole

Prep Time: 20 minutes

Paul’s Guacamole

Easy guacamole recipe with crunch, spice, and citrus


  • 2 large avocados
  • Juice from 2-3 freshly squeezed limes
  • 3/4 tablespoon minced garlic
  • 1/4 cup minced onion
  • 1 small tomato, coarsely chopped
  • 1/2 or 1 roasted jalapeno, minced (ribs and seeds removed)
  • 1/4 bunch of cilantro, coarsely chopped
  • salt and pepper to taste
  • Tortilla chips for serving (El Rancho corn tortilla chips preferred)


  1. Squeeze the lime juice into a medium bowl. Cut the avocados in half and scoop out the insides, discarding the skin and the seed. Dredge the avocados in lime juice and place them in a large bowl. Set extra lime juice aside.
  2. Add the garlic, onion, tomato, cilantro, and 1/2 jalapeno to the large bowl, using a fork or spoon to gently mash the avocado into smaller pieces and combine the ingredients. Add salt and pepper to taste.
  3. Taste the guacamole. Add remaining jalapeno if more heat is desired. Optional: stir remaining lime juice into the guacamole if more citrus is desired; this will also keep the avocado from browning.
  4. If desired, transfer guacamole to a separate serving bowl and garnish with more cilantro because "neatness counts," as Dad often said.

Have you made this recipe? Let me know how it turns out by leaving a comment below.

Dad in sombrero

Today’s ridiculous bonus pic: Dad in a sombrero


Andy Taylor

about 6 years ago

Great recipe - in fact, the same one I have been using, except for the roasted jalapeno. I have been using crushed red pepper for heat, but the roasted jalapenos sound so much better, fresher, so I will try that next time. My chip of choice is the "Quinoa and Black Bean Infused Tortilla Chips" from Trader Joe's. They taste great, and sound healthy (even though I know that the amount of quinoa and black beans in them is minuscule). Keep up the good work!!



about 6 years ago

Thanks for the comment, Andy! It's good to hear from you. Those TJ tortilla chips do sound tasty!



about 6 years ago

I love the pictures and the comment about the forehead is hysterical! Great recipe....


Leave a Comment

Tell me what you think!