recipe: guacamole

In honor of Cinco de
drinko Mayo I give you the bommmmbest guac recipe on the block. We can all thank my cousin who is basically the 30-something Ina Garten for this one.

Also, may I suggest these cucumber jalapeno margaritas? If you start infusing the tequila today it will be ready just in time for the festivities!

HOW TO: Guacamole

You will need:
3 ripe avocados, diced (I prefer Haas avocados)
1/3 cup white onion,
1/4 cup fresh cilantro leaves, coarsely chopped
1 jalapeno, seeded and minced (if you prefer it spicier add 1.5-2 jalapenos)
3 tablespoons fresh lime juice (or more if you like it limey which I do)
Salt to taste (be generous as salt really brings out the flavor of the avocados)

1. Halve and pit the avocados. Scoop out the flesh with a tablespoon into a mixing bowl. Dice and mash the avocados with a fork.

2. Add the remaining ingredients, fold everything together and mix gently.

3. Lay a piece of plastic wrap right on the surface of the guacamole so it doesn’t brown and refrigerate for about an hour before serving.

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  1. The most common recipe also involved diced tomatoes. I’m not a huge fan of tomatoes but it tastes great on guacamole.

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