Holy Guacamole!

Guacamole is one of my favorite foods.  Besides being “Squisito” (exquisite in English), is a great way to get some healthy antioxidants, minerals, vitamins, and healthy fat into your body.  Luckily my husband make the best guacamole ever=D  For our vison board party on Sunday he made a large batch of it to share, and by the end of the night, the bowl was practically licked clean.  If you don’t have a guacamole recipe that you just love, this one is simple and full of healthy and delicious flavor!

First of all, the trick to perfect guacamole is using good, ripe avocados.  When you buy them, check for ripeness by gently pressing the outside of the avocado. If there is no give, the avocado is not ripe yet and will not taste good. If there is a little give, the avocado is ripe. If there is a lot of give, the avocado may be past ripe and not good.


2 ripe avocados
1/2 red onion, minced (about 1/2 cup)
2 tablespoons cilantro leaves, finely chopped
2 tablespoon of fresh lime juice
1/2 teaspoon coarse salt
A dash of freshly grated black pepper
1/2 ripe tomato, seeds and pulp removed, chopped
1-2 serrano chiles, stems and seeds removed, minced (Optional)

PS: Feel free to adjust the ingredient ratios to suit your tastes


Cut avocados in half and remove seed.  Scoop out the inside using a spoon or run your thumb along the edge of the avocado skin and pop out the avocado, put in a mixing bowl.

Mash the avocados with a potato masher or a fork.  It’ll be a little bit chunky.  Add the chopped onion, cilantro, lime, salt and pepper and mash some more.  Chili peppers vary in their hotness.  So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness.  After touching a jalapeno, be careful not to touch or rub your eyes, (or stick your fingers in your mouth) the oils will really burn!

Keep the tomatoes separate until ready to serve.  Dustin says to remember that much of this is done to taste because of the variability in the fresh ingredients.  Start with this recipe and adjust to your taste.  Cover with plastic wrap (unless you will eat it right away like we did) to prevent oxidation from the air reaching it.  Refrigerate until ready.  Just before serving, add the chopped tomato to the guacamole and mix.


The kind of avocado that work best for Guacamole Recipe is the Hass avocado, often called simply “California avocado” in the market.  The Hass avocado is green when it is not yet ripe and black when it is.  If  you purchase them green you should wrapped them in newspaper and keep in a warm place in the kitchen so they will mature.  AVOCADO is rich in vitamins E and D and contains a high amount of fiber and minerals.  It is a rich source of potassium, calcium and magnesium and helps to fortify the bones.

This dip is great when served traditionally with tortilla chips or Mexican food, but it is also a fantastic vegetable dip or sandwich spread.  Your options are endless!

Enjoy it and Buon appetito!


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