Fiesta Guacamole


  • 1/2 small lime juiced
  • 4 ripe Haas avocados, halved, pitted, peeled, diced and topped with the lime juice
  • 8 tablespoons white onion, minced, divided
  • 1 large garlic clove, minced
  • 2 tablespoon (or more to taste) serrano or jalapeño chiles, finely chopped
  • 4 tablespoons finely chopped fresh cilantro, divided
  • 1 1/2 teaspoon salt
  • 1 cup plum tomato, cored, seeded and finely chopped
  • 2 tablespoon chopped dried mission figs
  • 2 tablespoon chopped dried apricots
  • 2 tablespoon dried cranberries or chopped dried cherries
  • 2 tablespoon toasted pumpkin seeds (pepitas)


  1. In a medium bowl, place 4 tablespoons of the chopped onion, the chilies, 2 tablespoon of the cilantro, the garlic and the salt. With the back of a wooden spoon, mash until the mixture becomes a juicy paste. You may also do this step using a mortar and pestle.
  2. Place paste in the bowl with the avocados; stir gently to combine.
  3. Fold in the tomato and the remaining onion and cilantro, if necessary adjust seasoning with more salt to taste.
  4. Transfer to a serving bowl and top with dried fruits and toasted seeds, serve with tortilla chips.


Recipe can easily be halved to yield approximately 2 cups.

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