Guacamole continues to grow in popularity—and it’s easy to see why. This creamy guacamole salsa, brightened with diced tomatoes and tangy pepperoncini, is fantastic with chips, tacos, quesadillas, sandwiches, or simply spread on toast. The twist of pepperoncini adds a mild heat and slight sweetness that complements the avocado, and the trick of grinding onion and cilantro into a paste unlocks deeper flavor. This straightforward recipe is a reliable crowd-pleaser for game days, Taco Tuesday, or any casual gathering.
Tip: Use a mortar and pestle or an authentic molcajete to grind the onion and cilantro into a paste before adding the avocado. Working the aromatics into a paste helps release their oils and creates a more balanced, flavorful guacamole.
Why you will love this recipe
This guacamole with tomatoes and pepperoncini is fresh, adaptable, and quick to make. Key benefits:
- Creamy, scoopable texture that’s ideal for dipping.
- Fresh, wholesome ingredients that come together fast.
- Easily customized—adjust heat, acidity, and texture to taste.
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Ingredients
Simple ingredients make this guacamole sing. For the best results, use ripe avocados and firm, less-watery tomatoes.
- Half a yellow onion, chopped
- 1/3 cup fresh cilantro leaves, chopped and divided
- 1/2 teaspoon salt, plus more to taste
- 1/2 teaspoon ground cumin
- 3 medium ripe avocados
- 3 to 4 tablespoons lime juice (or a splash of pepperoncini jar liquid)
- 1/3 cup chopped pepperoncini peppers
- 2 Roma tomatoes, seeded and diced
How to make guacamole
This guacamole can be prepared in just a few easy steps. Follow these directions for a bright, balanced salsa-style guac.
Step 1: Make the paste
Combine the chopped onion, half of the cilantro, salt, and cumin. Use a mortar and pestle, molcajete, or a small food processor to grind or blend until the mixture forms a coarse paste. This step mellows the raw bite of the onion and concentrates the flavor.
Step 2: Add the avocados
Scoop the onion-cilantro paste into a large bowl and add the avocado flesh. Mash to your preferred consistency: smooth, chunky, or somewhere in between.
Step 3: Stir in the flavor
Fold in the remaining cilantro, lime juice (or a little pepperoncini liquid), chopped pepperoncini, and diced tomatoes. Taste and adjust salt, cumin, or lime juice as needed. Serve immediately for best texture and color.
Tips for success
- Use the pepperoncini jar liquid in place of some lime juice for a briny, tangy boost.
- Choose Roma tomatoes or other low-water varieties to avoid watery guacamole.
- Avoid metal tools when mashing avocados; wooden or ceramic utensils help slow browning.
- If pepperoncini aren’t available, jalapeños can substitute, though they’ll be spicier.
FAQ
How do I prevent my guacamole from browning?
Guacamole is best eaten fresh, but you can store leftovers in an airtight container in the refrigerator for up to two days. To slow browning, press a layer of plastic wrap directly onto the guacamole surface so no air touches it. Another trick is to briefly cover the surface with a thin layer of water; pour off the water and stir before serving. If browning appears only on the top, scoop it away and refresh the guac with a little extra lime juice.
How do I know if my avocado is ripe?
A ripe avocado yields slightly to firm pressure and may show darker green or purplish skin depending on the variety. Avoid very firm, vivid-green avocados (they need more ripening) and overly soft, dark, or mushy fruit (likely overripe). To speed ripening, leave avocados at room temperature near other fruit.
What type of tomatoes are best?
Roma or plum tomatoes are ideal because they have less water and denser flesh, which helps keep the guacamole from becoming runny.
Other great recipes
Guacamole pairs wonderfully with fish tacos, grilled shrimp, and simple snack foods. Try it alongside air-fried tilapia fish tacos, grilled tequila-lime shrimp, or as a dip for air-fryer pizza rolls for a quick bite.
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Guacamole with Tomatoes and Pepperoncini
Yield: 4 to 6 servings
Prep Time: 10 minutes
This easy guacamole salsa is studded with bright tomatoes and tangy pepperoncini. Grinding the onion and cilantro into a paste intensifies the flavor, making it a standout dip for game days, tacos, or any gathering.
Ingredients
- Half yellow onion, chopped
- 1/3 cup chopped fresh cilantro leaves (divided)
- 1/2 teaspoon salt
- 1/2 teaspoon cumin powder
- 3 medium avocados
- 3 to 4 tablespoons lime juice, or pepperoncini jar liquid
- 1/3 cup chopped pepperoncini
- 2 tomatoes, diced
Instructions
- Place the onion, half the cilantro, salt, and cumin in a mortar and pestle or food processor. Smash or blend until it forms a paste.
- Transfer the paste to a large bowl and add the avocado. Mash to desired texture.
- Fold in the remaining cilantro, lime juice, pepperoncini, and tomatoes. Taste and adjust salt or lime as needed.
Notes
Making a paste from the onions and cilantro releases more flavor than simply chopping and stirring them in. If you don’t have a mortar and pestle, a food processor or even a rolling pin can work. Store leftovers closely covered in the fridge for up to 2 days, pressing plastic wrap directly on the surface to reduce browning.
Nutrition Information (per serving)
Calories: 177 • Total Fat: 15g • Saturated Fat: 2g • Unsaturated Fat: 12g • Cholesterol: 0mg • Sodium: 274mg • Carbohydrates: 12g • Fiber: 8g • Sugar: 3g • Protein: 3g
Nutrition values are estimates and for guideline purposes only.