Chile Cilantro Guacamole

Chile and Cilantro Guacamole.

Molly Watson

  • Total: 15 mins
  • Prep: 10 mins
  • Cook: 5 mins
  • Yield: 8 servings
Nutritional Guidelines (per serving)
173 Calories
13g Fat
15g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 8 servings
Amount per serving
Calories 173
% Daily Value*
Total Fat 13g 16%
Saturated Fat 2g 10%
Cholesterol 0mg 0%
Sodium 31mg 1%
Total Carbohydrate 15g 6%
Dietary Fiber 7g 24%
Protein 4g
Calcium 67mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

We all know that mom that makes the best guacamole by adding store-bought salsa to avocado, seasoning it with salt and pepper, and adding some magical pixie dust that no one else seems to be able to quite replicate. So we stopped trying to make guac as good as theirs and came up with our own guacamole seasoned with roasted green chiles and cilantro instead of tomato and onion. It's great with chips, on tacos, or any other way you might use guacamole.


  • 1 jalapeno or other green chile (or about 1 tablespoon canned chopped green chile)
  • 3 avocados
  • 1 small clove garlic (optional)
  • 1/2 cup cilantro leaves (loosely packed)
  • 1 tablespoons lime juice
  • Dash fine sea salt

Steps to Make It

  1. Roast chile by either toasting it directly over the flame on a gas stove or under a broiler, turning frequently. Let sit 5 or 10 minutes, pull off the charred skin, remove stem end and seeds, and mince.

  2. Meanwhile, pit avocados, scoop out the flesh and mash in a medium bowl. Mince garlic and finely chop cilantro. Add to avocado with lime juice and minced chile. Stir to combine. Add salt and pepper to taste.

  3. Serve immediately or store with plastic wrap pressed directly to its surface to prevent browning and chilled.

  4. Enjoy!