When the Aztecs weren’t snacking on grasshoppers and worms back in the 1500s, they invented guacamole.  Since then many cultures have tried to make just about every  variation of this avocado dish.  I like the simplified recipe that highlights a few bold flavors and has a serious kick to it.


  • 4 ripe Hass Avocados, pitted and taken out the casing
  • 1 lemon, 1 lime, juiced and mixed with 1 teaspoon of salt
  • 1/4 to 1/2 cup of cilantro leaves
  • 1 to 2 jalapeños, stemmed, seeds removed and finely chopped
  • Up to 1 cup red onion, peeled and finely chopped
  • 3 roma tomatoes, seeded with cores removed, chopped in 1/4 inch chunk
  • Kosher salt and freshly ground black pepper to taste

Making It

  • Put the avocados in a bowl, add the juices and just give it a very rough chop and mix with a wooden spoon
  • Put the cilantro, jalapeño and red onion in a mortar and use a pestle to mix the flavors and intensify them as well, add the mix top the avocados, then add the tomatoes
  • Mix with a spoon but you want to be careful not to over do it and make it a paste



9 thoughts on “Guacamole

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