Homemade Habanero Guacamole

I recently had a craving for Mexican food, and one of my favorite things is a good guacamole. It’s delicious, satiating, and guilt-free. Frankly, I’m surprised it’s taken us this long to share our recipe with you. We were first going to share it as part of a larger taco bowl recipe, but we realized this is too good to not stand alone.

It’s simple and perfect for snacking with veggies (celery, bell pepper sliced, etc.), pork rinds or gluten-free chips, and it makes a great topping for scrambled eggs and homemade tacos or burrito bowls. Note: The habanero has me nervous the first day because it’s flavor was punchy. But it mellowed by the second day and added just the right sweet heat to the guac. We hope you enjoy it!

Ingredients
3 avocados, chopped
5 cloves garlic, pressed
1 Tbsp fresh squeezed lemon juice
1/2 C red onion, diced
1/2 C tomato, diced
1 small habanero, seeded and minced
2 Tbsp cilantro, roughly chopped

Method

Mix everything together in a medium size bowl. Cover with plastic wrap.

Rest in the refrigerator for at least one hour.

Serve with tacos, burrito bowls, eggs, or as a dip with veggies or chips!

Homemade Habanero Guacamole Recipe [paleo, primal, gluten-free, vegetarian, vegan, keto]

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Homemade Habanero Guacamole

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients
3 avocados, chopped
5 cloves garlic, pressed
1 Tbsp fresh squeezed lemon juice
1/2 C red onion, diced
1/2 C tomato, diced
1 small habanero, seeded and minced
2 Tbsp cilantro, roughly chopped

Method

  1. Mix everything together in a medium size bowl. Cover with plastic wrap.
  2. Rest in the refrigerator for at least one hour.
  3. Serve with tacos, burrito bowls, eggs, or as a dip with veggies or chips!

1 Comment

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