Holy Guacamole! Is it already the 4th of July?!

Recipes Published in
Bonnie Published by
  • 2 large avocados
  • 1/4 cup finely diced red onion
  • 1 Lime, juiced
  • 1-2 T chopped fresh cilantro
  • 1/2 cup chopped cherry tomatoes
  • 1 jalapeno, seeded, finely chopped (OPTIONAL)
  • Kosher salt and freshly ground pepper to taste

I’d like to think that the Founding Fathers, in all their stately patriotism, would have licked the bowl. Perfect for summer weather because it can be served at room (or backyard) temperature without spoiling, this guacamole makes a delicious addition to burgers, fajitas, hot dogs, or even just a turkey sandwich.

The How-To

In a bowl, combine the chopped red onion, lime juice, cilantro and jalapeno (if you’re using one). Set aside. The longer the onions sit in the lime juice, the more mellow they become. Halve your avocados and remove pits. Scoop out the silky green flesh with a spoon and add to the bowl. Season with a pinch of salt and a few grinds of pepper and mash it up a bit with a fork. DO NOT WHIP OR STIR GUACAMOLE. If you do, it will go all runny and disgusting. It should remain chunky. Check seasonings and adjust to your taste. Gently fold in chopped tomatoes and serve with your favorite tortilla chips. I like the Central Market Organics version with Soy and flaxseed. The texture is perfect for chunky dips like this, they are in no way greasy, and they have a nice toasty sweet flavor.

This can sit in the fridge or on the counter for a few hours before your guests arrive, but only if covered with plastic wrap directly touching the guacamole; otherwise, it will oxidize and turn brown. Makes enough for 3-4 for light snacking. For a crowd of 10 or so, I usually triple the recipe.

Variations on a Theme

Feel free to leave out any elements if you’re not a fan. This is just a good jumping off point–make it your own. I usually leave the jalapeno out if serving the parents, but my Aunt Norma (from Veracruz) is fearless with jalapenos in her guacamole, and I can’t get enough of it. Let it also be noted that she uses white onions. FYI.

If, for some ridiculous reason you do have leftovers, just roll guacamole in warmed tortillas, top with cheese, and pop it under the broiler in your oven for super-quick and healthy guacamole enchiladas.

If you’re grilling anyway, add the onion, jalapeno and lime halves to the fire for a smokier version.

For a quick salad, chop everything roughly and gently toss instead of mashing. Add grilled chicken/shrimp/steak for an instant meal.


I find the best way to juice citrus withouth having to purchase an actual “juicer” is to slice it in half ’round the middle, stick a fork in each end and twist. It will give more juice if you roll in on the counter first, pressing with the heel of your palm.

Having trouble picking out a good avocado? Welcome to the club. They say that avocados should be firm, but yielding to a gentle touch. Confusing right? My trick is to find the little nub where the stem was attatched and feel around it. If it gives a little, you’re golden. If it feels like there’s an air pocket, it’s past its prime. If you’re not going to make the guacamole the same day you hit the grocery, buy some that are a little firmer, and leave them on the counter at room temp to ripen in the meantime.

On tomatoes: they only get mealy and mushy and flavorless in the fridge. Same scientific principle as putting a banana in the freezer. Leave them on the counter. They’ll be fine–the riper, the better.

One Response to “Guacamole”

  • Shivonne:

    Throw the avocado on the grill, too. Super yum!