Recipes // Spreads // Wasabi Guacamole

Wasabi Guacamole


Executive Chef Julieta Ballesteros


  • 5 to 6 Hass avocados, pitted
  • 1 garlic clove, minced
  • 1 /4  cup Spanish onion, chopped
  • 1/4 cup red onion
  • 1 pepper, minced (If you don’t like spicy foods, cut the pepper in half lengthwise with a paring knife, then use gloves to remove seeds and veins.)
  • 1 pickled jalapeño (with 1/4 cup of vinegar from the can; we suggest La Morena
  • 2 tablespoons tablespoon of cilantro, chopped
  • 2 tablespoons of wasabi paste
  • 2 tablespoons of sesame oil
  • Juice of 1 lime
  • Salt


  1. Combine ingredients in a bowl and mash them with a whisk or potato masher to get a chunky texture.
  2. Garnish with pico de gallo and chips or tortillas.

TIP: Try to serve this as fresh as possible, but if you have to make it in advance, covering it in parchment paper and then plastic will keep it up to two hours.

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