eat! craft! live!

Baking, crafting, mama-ing and taking photos of it all. When I remember.



guacamole (by bookgrl)

If you’ve ever spent much time around me, you know I am head over heels in love with avocados. Thus, I strongly believe that guacamole is simply the most delicious chip topper ever! (I know there is a very vocal contingent of avocado haters out there – please don’t rain on my parade. Just give me all your guacamole when we go out for Tex-Mex together!) Don’t get me wrong, I love a good salsa as much as the next girl but in an either-or situation, I will choose the green goo any day.

And truthfully? I’m such an avocado lover that my favorite “guacamole” is simply mashed avocado with a bit of salt. But that doesn’t make for much of a recipe now, does it? I have made guacamole many, many times since I first discovered the humble avocado. And I don’t think any two batches were exactly the same. So this recipe is going to be more of a loose guideline than a strict blueprint for guacamole goodness.


  • ripe avocados
  • lime juice
  • finely diced onion
  • salt
  • chopped fresh tomato
  • finely diced fresh jalapeños
  • finely minced garlic
  • fresh cilantro

Peel and pit the avocados, taking care to use only perfectly ripe ones. Underripe avocados will only frustrate your mashing efforts and make a bland, flavorless concoction. Place them in a bowl and mash coarsely with a fork to desired consistency. Add small amounts of the remaining ingredients, tasting as you go. I regard them all as optional, except the salt, but I almost always include the diced onion and lime juice. For a two-avocado bowl of guacamole, I would say you won’t need more than a few tablespoons (generally less) of any one ingredient, with the possible exception of the tomatoes, should you choose to include them. Just start with a small amount of each thing and keep adding until you like it! Serve with freshly made tortilla chips for a real treat!

guacamole (by bookgrl)
This is all I really need…avocado and salt!

guacamole (by bookgrl)
Coarsely mash the avocados until they are the consistency you like.

guacamole (by bookgrl)
See that small section? I used about that much onion, maybe a bit less.

guacamole (by bookgrl)
Onion added. (I could have diced it smaller…)

guacamole (by bookgrl)
Added tomatoes!

guacamole (by bookgrl)
The finishing touch – a dash of fresh lime juice!

I will be in Maine for the next week, and not entirely sure what my internet situation will be, so if I don’t post for a while, never fear! I will be back. Also, if any of my adoring fans readers are in the Portland area and/or going to SPA in Freeport, come introduce yourself! I’ll be awkward and shy but it’ll be great. I promise.

10 thoughts on “guacamole

  1. I adore avocadoes, and ate my first one a few years ago. I can’t believe I went without for so long! Your bowl is beautiful, too. :)

  2. This is *exactly* how I make guacamole. A college friend taught me how, and ever since … I could absolutely live off the stuff. My husband swore off avocados and guac his whole life … until he tried this recipe. Now he loves it. Truly, I could eat it by the spoonful, and the idea of eating it on those fresh chips … DANG! I am *hungry*.

  3. I can’t believe it either! ;) Thanks about the bowl – it’s one of the many I made in college. We have a seemingly never-ending supply of them!

  4. The night we made the guac in these photos? That was all we ate for dinner. I only feel a little bit guilty about that! ;)

  5. My guacamole recipe is so similar…just last week I made up a batch.

  6. Yum. Those photos are beautiful and can I just say that anyone who hates avocados needs help. Have a safe trip and if you have time, stop in to Sawyer and Company Gallery in Portland to see Portland in Vivid Color, a solo exhibit of Lula Photography and say hi to my friend Stephanie ( for me!

  7. I must be one of the only people who don’t use onions or cilantro in my guacamole, but everyone who tries it seems to really like it (unless they are lying to me). I also add quite a few additional spices: black pepper, cumin, chili powder, a little bit of cayenne. Maybe next time I’ll add onion and cilantro too.

  8. I haven’t met an avocado that I don’t like yet. I could eat guacamole everyday and still want more. There are so many versions of it that I just keep it simple. I don’t add onions or tomatoes to mine. I do love the cilantro and I use lime juice, garlic, s&p. That’s pretty much it. I just love the stuff!

  9. YUM!! Cilantro is my fav and I grow it inside when outside does not allow.
    I will be passing this on to my son that thinks 2 days without quac is waaaayyyyyy to long.

  10. Ah yes. . . guac! The only “flaw” i find in your recipe is he unnecessary addition of the jalepeno. For those of us fans of “Kill the white boy sauce”, i find that substituting a fresh, ripe habanero is the only thing that possibly make guac more heavenly.
    You had better be on that plane now!

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