Project Description


Making guacamole for the first time years ago was such a leap for me. Growing up if my mom didn’t know or like a food, we rarely saw it at home. Avocado and cilantro are on that long list of non-Italian foods my mom does not quite appreciate. As a result, I was an adult before I ever tasted an avocado let alone had guacamole. Now I can’t get enough of it. I developed the following recipe over the past few years after lots of taste testing. It’s not groundbreaking. It’s simply the combination of ingredients and quantities that I found to be the most delicious. It’s also not authentic. Traditionally guacamole is made in a molcajete (you know -the stone dish you see at restaurants that make guac’ table side). I do not use that tool. Also, I use garlic and cayenne pepper which do not appear in any of the traditional recipes I’ve found. I also list tomatoes as optional. The reason for this is that I rarely ever make guacamole without also making my version of salsa. The tomatoes in that case seemed redundant. The best tip I can give you for attaining the perfect flavor is to salt your ingredients as you add them and to taste along the way. Before you add a last touch of salt, let your guacamole sit in the fridge and taste it once again before serving to make sure more salt is really needed. This is especially important when using kosher salt which does not seem to dissolve as quickly as regular table salt. After serving, if you have leftover guacamole, put it in an airtight container, smooth out the surface and add a small layer of water then seal and refrigerate. When you go to serve the rest, simply spill the water out and stir. This should prevent browning.


  • 2 ready to eat avocados – we use Haas
  • 1 1/2 teaspoon kosher salt
  • 1 medium red onion, diced – measure about 1 cup – we LOVE onions
  • 2 cloves garlic, minced
  • 1 lime, the juice of
  • 1 jalapeno – about 4 inch long
  • 1/8 teaspoon cayenne pepper for an extra kick
  • 2 tablespoons of cilantro, chopped – it was about 10 stems worth
  • 2 plum tomatoes, chopped (optional)


  1. Chop onions and set aside
  2. Mince garlic by slicing cloves into thin slices lengthwise and then chop those slices lengthwise again, then turn garlic slices 90 degree and chop – at this point you can rock your knife back and forth over the garlic to get a finer mince – set aside
  3. Cut jalapeno in half and remove seeds and inside ribs then chop small, set aside
  4. Remove the stems of the cilantro and then chop the leaves using a rocking motion with your knife
  5. Cut lime in half or if your hands are small into quarters – this makes it easier to squeeze out all the juice if your hands are small
  6. Chop tomatoes if using and set aside
  7. Cut avocados in half and scoop out the flesh placing it in a serving bowl and smashing lightly with your spoon
  8. Squeeze the lime juice onto the avocado right away to prevent it from browning as you prepare your guacamole
  9. Lightly salt the avocados with about 1/3 of the salt and mix to incorporate
  10. Add the onions, jalapenos, garlic, cilantro, cayenne and about another 1/3 of the salt then mix to incorporate all ingredients
  11. If using tomatoes, lightly salt them and then add to the guacamole and mix to incorporate all ingredients
  12. Taste for salt as you go and keep in mind you do not have to use all of it if you prefer less
  13. Refrigerate for an hour then taste for salt and cayenne flavor
  14. Serve with tortilla chips

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