Culinary Institute of America Recipe
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Guacamole is really just salsa with mashed avocado. If you are a green salsa fan, you can use it to flavor your guac. Watch Chef Bill Briwa's video to learn how to select, pit, and cut avocados.

Chef’s tip:

  • If you prefer, substitute 1 tablespoon seeded and minced jalapeño for the Tabasco® sauce, or use both jalapeño and Tabasco® depending on how spicy you want the guacamole to be. If using jalapeño, add it at the same time you add the lime juice.
  • Alter the recipe to make seafood guacamole: add 1/2 pound (about 1/2 cup) of chopped, cooked shrimp. Dress with additional lime juice and chopped cilantro.
CIA's Guacamole recipe



Makes 8 Servings

  • 1/4 cup red onion, chopped
  • 5 Hass avocados
  • 1/4 cup lime juice
  • 1/3 cup (approximately 1) diced Roma tomato (optional)
  • 1/4 cup (approximately 4) thinly sliced scallions
  • 1/4 cup chopped cilantro
  • 1/2 teaspoon Tabasco® sauce, or as needed (see Chef’s Tip)
  • Salt, as needed
  • Freshly ground black pepper, as needed


  1. Soak the red onion in cold water for 5 minutes to take out the “bite.”
  2. Cut the avocados in half and carefully remove the pits. Cut the avocado into large cubes and scoop from the skin with a kitchen spoon. Place the avocado chunks in a large mixing bowl and mash with a fork.
  3. Drain the chopped onion.
  4. Add the lime juice, tomato (if using), scallions, red onion, and cilantro, and adjust seasoning with the Tabasco sauce, salt, and pepper.
  5. Refrigerate the guacamole in a tightly covered storage container. It is best to make guacamole the same day it is to be served.
 Nutritional information, per serving—Calories: 149, Protein: 2 g, Carbohydrates: 9 g, Fiber: 6 g, Total Fat: 13 g, Saturated Fat: 2 g, Sodium: 93 mg, Cholesterol: 0 mg

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