I have to say, out of all the guacamole recipes that can be found, this one ranks high amongst my favorites!  This recipe only has a little cilantro as my husband is not too fond of it.  Be sure to add more to suit your tastes.


3 Avocados, halved and seeded

1 Lime, juiced

1/2 teaspoon Ground Cumin

1/4-1/2 teaspoon Chipotle or Cayenne

1/2 Medium Onion, diced

1/2 Jalapeño Pepper, seeded and minced

2 Roma tomatoes, seeded and diced (may sub for 1 pkg. Cherry Tomatoes, chopped)

1 tablespoon Chopped Cilantro

1 Clove Garlic, minced

1/4-1/2 teaspoon Sea Salt, or to taste


Scrape avocado into a medium mixing bowl using a large spoon or an avocado tool.

Using a potato masher or a large fork, NOT a food processor, mash avocados until creamy but still a little chunky.

Stir in remaining ingredients.

Serve immediately or store in an airtight container in the refrigerator.  If there is too much space between the top of the guac and the container lid, I like to cover it loosely with a sheet of saran and gently press it down to keep it from browning due to oxidation.  Another trick for keeping it fresher longer is to place the avocado pit in the guac.

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