Go Back
+ servings
Print Add to Collection

Creamy Habanero Guacamole

Creamy Habanero Guacamole, I’ve added the Habanero peppers for two reasons: the first being that I like to spice things up (and habaneros never fail at doing that!), and second is that Habaneros are currently in season, and right now is the best time to buy and use them!
Course Appetizers
Cuisine Mexican
Prep Time 10 minutes
Total Time 10 minutes
Servings 6
Calories 175kcal


  • 2 medium-sized avocados
  • ¼ cup of Hellmann’s mayonnaise
  • 1 Tablespoon Knorr Tomato Bouillon with chicken flavor
  • 2 Tablespoons lime juice
  • ¼ cup red onion diced
  • 1 Habanero pepper finely chopped
  • 2 Tablespoons chopped fresh cilantro leaves.


  • Cut avocados in half, removing their pit with the tip of your knife. Place avocado flesh into a medium size bowl and mash. I like to use my bean masher for this purpose, but you can use a large spoon or even a fork.
  • Add the Hellmann’s mayonnaise, lime juice, and the Knorr Tomato Bouillon and stir well.
  • Finally, gently stir in the onion, habanero pepper, and chopped cilantro leaves. Taste and season with salt in case it needs it, according to your personal taste. I personally don’t add salt, since the Knorr Tomato Bouillon adds lots of flavors.
  • Enjoy with some corn tortilla chips. To add an extra kick to your tortilla chips, dust them with some smoked paprika powder right after frying!


  • This recipe makes 2 cups of Guacamole.


Serving: 0.33cup | Calories: 175kcal | Carbohydrates: 6g | Protein: 1g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 73mg | Potassium: 334mg | Fiber: 4g | Sugar: 1g | Vitamin A: 115IU | Vitamin C: 11.1mg | Calcium: 8mg | Iron: 0.4mg