Cilantro Guacamole Recipe

Name: Cilantro Guacamole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ripe avocados, peeled and pitted; 3 tablespoons peeled, seeded and small diced tomatoes; 1 small jalapeno, seeded and minced; 2 tablespoons finely chopped onions; 1 teaspoon minced garlic; Juice of one lemon; Juice of one lime; 2 tablespoons finely chopped cilantro; Hot sauce; Salt and freshly ground black pepper; 1 cup black bean sauce, hot, recipe follows; 1 cup Pico de Gallo sauce; 2 corn tortillas, julienned; 1 tablespoon brunoise red peppers; 1 tablespoon brunoise yellow peppers; 1 tablespoon chopped chives; 1 cup cooked black beans; 1 teaspoon chopped garlic; 1 Serrano pepper, seeded; 3 tablespoons chopped onion; Salt and pepper

Servings: persons

2 ripe avocados, peeled and pitted
3 tablespoons peeled, seeded and small diced tomatoes
1 small jalapeno, seeded and minced
2 tablespoons finely chopped onions
1 teaspoon minced garlic
Juice of one lemon
Juice of one lime
2 tablespoons finely chopped cilantro
Hot sauce
Salt and freshly ground black pepper
1 cup black bean sauce, hot, recipe follows
1 cup Pico de Gallo sauce
2 corn tortillas, julienned
1 tablespoon brunoise red peppers
1 tablespoon brunoise yellow peppers
1 tablespoon chopped chives
1 cup cooked black beans
1 teaspoon chopped garlic
1 Serrano pepper, seeded
3 tablespoons chopped onion
Salt and pepper

1
Preheat a deep fryer.
2
In a mixing bowl, mash the avocados with a fork until the avocados are somewhat mashed but still chunky.
3
Fold in the remaining ingredients.
4
Season with salt and pepper.
5
**For storing: Cover tightly by layering a sheet of plastic wrap directly on the surface of the guacamole and gently squeezing out any air bubbles.
6
Will keep for up to 8 hours.
7
Place the tortillas strips in the fryer.
8
Fry for 1 to 2 minutes or until crispy.
9
Remove and season with Essence.
10
Spoon the sauce on the bottom of the plate.
11
Mound the guacamole in the center of the sauce.
12
Arrange the scallops around the guacamole.
13
Spoon the Pico de Gallo on top of each scallop.
14
Pile the tortilla strips on top of the guacamole, spoon the black bean sauce.
15
Garnish with the peppers, chives and Essence.
16
Blend all ingredients in a blender or food processor.

125

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 ripe avocados, peeled and pitted, 3 tablespoons peeled, seeded and small diced tomatoes, 1 small jalapeno, seeded and minced, 2 tablespoons finely chopped onions, and more.

Yes, Cilantro Guacamole falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Cilantro Guacamole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions