The basic recipe I use is to get a nice ripe avacado. You don’t want it real mushy. It should be green and firm inside when you open it up. Cut in half, pull out pit and use a spoon to scoop whole half out. I then dice it up, add chopped onions, tomatoe, and lemon juice ( eyeball it to what you like, I use about 1 tsp) Then you mash it up until it’s the conisistency you like. Add salt to taste. Some people add ff sourcream too. I enjoy the fresh taste. You could use hot sauce to spice it up too. Yum!

The easiest, no muss no fuss way to make guacamole is to mush up an avocado and mix your favorite salsa into it, and if you have it, squeeze half a lime into it.

For a more time intensive guac, you can chop red onions, fresh tomato, garlic, lime juice, salt and pepper. Many cool variations include adding chopped mango or peaches. Not sure about the proportions.

Mash the advocado with a fork – I actually pull it apart with 2 forks. I add some diced tomato, sometimes some onion, and some lime juice. That’s it.

There are many different ways really. It’s even good just mashed with a little lime juice and nothing else.

I have even made it with some salsa mixed into the advocado.


“You can make this avocado salad smooth or chunky depending on your tastes.”

Original recipe yield: 4 servings.

3 avocados – peeled, pitted, and mashed
1 lime, juiced
1 teaspoon salt
1/2 cup diced onion
3 tablespoons chopped fresh cilantro
2 roma (plum) tomatoes, diced
1 teaspoon minced garlic
1 pinch ground cayenne pepper (optional)

In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.


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