What’s challenging about guacamole is that it doesn’t really have a recipe. It’s more of a concept of a bright green and ripe avocado showered with salt, lime juice, cilantro, and some other components that I may or may not recommend. For the record, I don’t like mayonnaise in my guac. Rather, consider my recipe as an interpretation of the guacamole concept; it’s simple, made with fresh ingredients, and meant to be served à la minute.


Recipe by Anna BembryCourse: Appetizer, DipsCuisine: MexicanDifficulty: Very simple


Prep time



There is nothing better than a salty tortilla chip loaded with a mound of guacamole.


  • 2 ripe avocados

  • 2 tablespoons finely diced onion

  • 1 plum tomato, cored, seeded, and finely diced

  • freshly squeezed juice of 1 lime

  • 1 – 2 tablespoons fresh, chopped cilantro

  • fine sea salt


  • Cut avocado in half. Strike the pit with a knife. Twist blade to remove the pit. Use a wooden spoon to knock the pit off the blade.
  • Secure the avocado half in your hand with a dish towel and using a paring knife, make small crosshatch slices into the flesh without cutting into the skin.
  • Insert a spoon between skin and flesh to separate them. Gently scoop out avocado cubes and mash with a fork.
  • Add diced onion, tomato, cilantro, and lime juice. Combine all ingredients. Season with salt.
  • Serve as an appetizer with tortilla chips.


  • To get guacamole right requires tasting it along the way until you find the right balance between salt and acid.


  1. This looks easy to make and delicious to eat. The photography is beautiful.

    • Thank you Pat. It is very easy to make. At first I was surprised, that the recipe didn’t include garlic, but that actually makes the guacamole taste fresh and fruity.

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