15 May 2024

Guacamole dip sauce, a unique sauce of Mexican cuisine, is prepared with avocado, onion, and red chili peppers. It is usually served with corn chips or crispy tortilla bread. This sauce, which goes well with meat dishes, can be stored in a glass jar. So, how do you make guacamole sauce at home? If you have prepared the ingredients on the list, we can move on to the delicious guacamole sauce recipe from Mexican cuisine.

Prep Time : 20 mins
Cook time : 10 mins
Servings : 8 People
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  • 2 ripe avocados
  • 1/4 tsp salt
  • 1 tbsp fresh lemon juice or lime juice
  • 2 tbsp ~ 1/4 cup chopped red onion or thinly sliced scallion
  • 1-2 chopped green peppers (stems and seeds removed)
  • 2 tbsp coriander (finely chopped leaves and tender stems)
  • A pinch of freshly ground black pepper
  • 1/2 chopped ripe tomato (seeds and pulp removed)
  • 1 clove of garlic


  1. Cut the avocado and remove the flesh.
  2. Cut the avocados in half. Remove the stone. Score the inside of the avocado with a dull knife, and remove the flesh with a spoon. Put it in a bowl. Mash with a fork.
  3. Using a fork, mash the avocado roughly. Don't overdo it! (The guacamole should be a little textured.).
  4. Add salt, lemon juice, and the rest of the ingredients. 
  5. The acid in the lemon juice will provide some balance to the richness of the avocado and help delay the color change of the avocados.
  6. Add the chopped onion, coriander, black pepper, and chili peppers. You can use hot peppers. So start with half a chili pepper, and you can adjust the guacamole to your preferred heat intensity. 
  7. Adding diced tomatoes to your guacamole is optional. If you want to add them, add them just before serving. This way, it will not get watery. Bon appetit!
Serving Suggestions

You can serve this sauce with crunchy chips and meat dishes.

Expert Tips
  • You can mix all the ingredients in a blender to get a smooth consistency.
  • One jar of guacamole sauce is made from the given recipe.
  • You can also use only the seeds of the hot pepper instead of the whole chili.
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