Avocados just went on sale at my local grocery store. I’ve got my tortilla chips ready.  Time to whip up some guacamole.


Makes 4 generous servings

2 ripe avocados.

Note: When buying avocados, look for black to reddish hued skin, firm flesh, and no mushy spots. I usually buy mine green, before they have a chance to get knocked around and bruised in the store display, and put them in my fruit bowl with bananas to let ethylene gas do its job for a couple days. It’s not instantly gratifying, but it ensures I get to eat all of that creamy green gold I paid for.

1/2 an onion (yellow, white, red, doesn’t matter, use whatever you like)

1 jalapeño pepper, seeded and diced

1 ripe Roma tomato, diced

1/2 cup cilantro leaves, chopped

Juice of 1 lime

1 teaspoon minced garlic

1 teaspoon salt

1/2 teaspoon black pepper


  • Split your avocados the long way and remove the pit. Save the pits if you’re not going to eat your guac immediately. Scoop them out of the skin into a mixing bowl.
  • Give the avocados a good smash with a fork, leaving them as chunky as you like.
  • Add the rest of the ingredients to the bowl and mix well to combine.
  • If you need to buys some time before serving your fresh guacamole, add the pits back to the bowl and push them down a bit. Cover with plastic ensuring that the plastic is in contact with the entire surface of the guac.

Serve. Eat. 


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