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Guacamole Recipe

Olives & Okra
Prep Time 20 mins
Total Time 20 mins
Servings 6


  • 1 cup roughly chopped cilantro
  • 2 fresh jalapeño chilies stemmed and chopped
  • 1 teaspoon salt
  • 4 large buttery-ripe black-skinned avocados about 2 pounds, pitted and peeled
  • 1 pound 5 or 6 ripe plum tomatoes, halved, seeded, and diced
  • ½ cup diced red onion
  • ¼ cup mayonnaise


  • In a blender or small food processor, purée together the cilantro, jalapeños, and salt until smooth.
  • In a medium bowl, roughly mash the avocados. Stir in the cilantro purée, tomatoes, onions, and mayonnaise. Adjust the seasoning.
  • Cover with plastic wrap, pressing the film onto the surface of the guacamole. Store it at room temperature for up to 30 minutes, or refrigerate it for up to 3 hours.


The original recipe calls for Miracle Whip, but I prefer mayonnaise.
Tried this recipe?Let us know how it was!