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Fresh guacamole topped with diced tomato, red onion, and cilantro, surrounded by tortilla chips on a black plate.
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Traditional Guacamole Recipe (Brightened-Up with Lime Zest + Green Tabasco)

A traditional guacamole recipe remodeled with lime zest, green Tabasco, and a touch of tomato garnish for brighter, more aromatic flavor in every batch. Ready in 10 minutes.
Prep Time10 minutes
Total Time10 minutes
Course: Appetizer, Condiment, Dip
Cuisine: Mexican
Keyword: authentic guacamole, avocado dip, best guacamole recipe, chunky guacamole, cilantro guacamole, classic guacamole, easy guacamole, fresh guacamole, green Tabasco guacamole, guacamole recipe, homemade guacamole, lime zest guacamole, Mexican guacamole, traditional guacamole
Servings: 4
Author: Scott - Recipe Remodeler

Ingredients

  • 2 ripe avocados
  • 1/4 cup red onion finely diced
  • Zest of 1/2 lime
  • Juice of 1/2 lime about 1 tablespoon, plus more to taste
  • 2 - 3 tbsp cilantro chopped
  • 1 clove garlic minced (optional)
  • Salt and freshly ground black pepper to taste
  • 5 - 10 drops Green Tabasco sauce
  • 2 tbsp finely chopped tomato for garnish

Instructions

  • Halve the avocados, remove the pits (reserve one), and scoop the flesh into a mixing bowl.
    Avocados, red onion, tomato, lime, and cilantro displayed on a blue cutting board.
  • Mash with a fork to your preferred texture — stop just shy of your ideal consistency.
    Bowl of guacamole surrounded by chopped cilantro, tomato, onion, a lime squeezer, and a microplane on a green cutting board.
  • Season with a pinch of salt and stir.
  • Zest 1/2 lime directly into the bowl, then juice 1/2 lime over the avocado.
  • Add the diced red onion, chopped cilantro, and garlic if using. Stir gently.
    Guacamole bowl next to chopped ingredients, lime, microplane, and green Tabasco sauce on a cutting board.
  • Add green Tabasco 5–10 drops at a time, tasting as you go.
  • Finish with additional salt and black pepper to taste.
  • Sprinkle chopped tomato over the top as garnish.
    Bright green guacamole topped with tomato, red onion, and cilantro on a black plate.
  • To preserve color, press plastic wrap directly onto the surface — or drizzle a thin film of olive oil over the top before covering.
  • Nestle the reserved pit into the guacamole and refrigerate briefly or serve immediately.
    A serving of chunky guacamole with tomato, onion, and cilantro, styled with two tortilla chips on a black plate.

Notes

  • Make guacamole no more than a few hours ahead for best flavor and color.
  • A thin layer of olive oil is the most effective way to prevent browning.
  • Swap green Tabasco for fresh jalapeño or serrano if you prefer traditional chile heat.
  • Leftovers keep up to 1 day with plastic wrap pressed to the surface.
  • For a crowd, multiply everything except lime juice by 1.5 — adjust acidity at the end.
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