Recipe courtesy of Mary Sue Milliken and Susan Feniger

Border Guacamole

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  • Level: Easy
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5 ripe avocados, preferably Haas

6 tablespoons chopped fresh cilantro

1 medium red onion, diced

4 jalapeno chiles, stemmed, seeded and finely diced

3 tablespoons freshly squeezed lime juice

1 1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

Lettuce, shredded for serving

Sliced tomatoes drizzled with Cracked Black Pepper Garnish, recipe follows


4 medium ripe tomatoes, cored, seeded, and finely diced

1/4 red onion, minced

2 jalapeno chiles, stemmed, seeded if desired and minced

1 bunch cilantro, leaves only chopped

2 tablespoons lime juice

3/4 teaspoon salt

Pinch of freshly ground black pepper


2 tablespoons cracked black pepper

2 tablespoons freshly squeezed lemon juice

1/2 cup olive oil

1 teaspoon salt


  1. In a mixing bowl place peeled, quartered and seeded avocados. Mash with a potato masher or fork until chunky. Add the remaining ingredients and combine with a fork. Mound on a bed of shredded lettuce. Garnish with sliced tomatoes that have been drizzled with the Black Pepper Garnish.
  2. In a mixing bowl combine all the ingredients. Stir and toss well. Serve. Store in a covered container in the refrigerator no more than 1 day.


  1. In a small bowl stir all the ingredients together. Spoon over vegetables or drizzle lightly over dressed salads as a garnish.