Friday, May 4, 2012


I've been looking forward to having guacamole for 3 days now! I've just been waiting for my avocados to ripen. Luckily I had them in a brown paper bag to make sure they ripened quick. I was turned on to guacamole when I used to live in San Diego. I had seen it before, but never really understood what the big fuss was about. That was until I tried freshly made guacamole. Not that pre-made gooey stuff you find in the deli section at the grocery store. Nice and chunky with a little spice. Since then, I make guacamole whenever the craving hits or I've got a couple extra avocados on hand. 

Super easy recipe, requires no cooking and can last 3 days in the fridge (if it lasts that long). Can be served with practically anything. Chips, cut up veggies, or as a topping on most dishes. I'm going to be eating mine with some flax crackers. Enjoy!


Cook Time: 0 mins
Prep Time: < 10 mins
Serves: Makes about 2 cups

  • 2 large ripe avocados 
  • 1/3 cup minced red onion (about 1/2 an onion)
  • 3 Tbsp minced fresh cilantro
  • 1 jalapeno, minced (with or without seeds)
  • 1 garlic clove, minced
  • 1 tsp of cumin
  • juice of 1 small lime
  • salt and pepper to taste
  • cayenne pepper to taste (optional)

Mash the avocado to desired consistency. Add the rest of the ingredients, combine well. Taste the mixture and add salt and pepper to taste. 

Serve immediately or place in the refrigerator, covered (to prevent browning). 

Nutritional Info per 2 Tbsp of Guacamole (if it makes 2 cups):
Calories: 80 ; Fat: 7g ; Carbohydrate: 6g ; Fiber: 3.5g ; Sugar: 1g : Protein: 1g


  1. Mmmm nothing beats fresh guacamole. It's simple but still very impressive if you have friends over too. Looks delish :D

  2. I love guacamole, too. I add tomatoes as well.
    True, it's so easy to make, and so delicious. Why should someone buy it? I don't know.

    1. I think I may add tomatoes next time. Sounds like more yummmm

  3. This is my favourite dip ever! Reminds me of when my husband was working in Monterey and the waiters would make it for us at the table. YUM!