(from lisasikkema’s recipe box)

Prep time: 15 minutes
Cook time: 0 minutes
Serves 4 people

Categories: Appetizer, Condiment, Mexican


  • 2 ripe avocados
  • 1/2 teaspoon Kosher salt
  • 1 Tbsp of fresh line juice or lemon juice
  • 2 Tbsp to 1/4 minced red onion or wa sliced green onion
  • 2 tablespoons cilantro (leaves and tender stems), finely chopped
  • A dash of freshly grated black pepper
  • A dash of cayenne pepper if desired
  • 1/2 ripe tomato


  1. 1) Cut avocado, remove flesh: Cut in half. Remove seed. Remove flesh with spoon.

  2. 2) Mash with a potato masher or fork.

  3. 3) Add salt, lime juice, and the rest.

  4. 4) Cover with plastic and chill to store. Place plastic wrap on the surface of the guacamole cover it to prevent air reaching it. The oxygen in the air causes oxidation which will turn the guacamole brown.) refrigerate until ready to serve.

  5. 5) Chilling tomatoes hurts their flavor, so it you want to add chopped tomato to your guacamole, add it just before serving.

  6. 5) For quick guacamole just take a 1/4 cup of salsa and mix it in with your mashed avocados.

  7. 6) Feel free to experiment! One classic Mexican guacamole has pomegranate seeds and chunks of peaches in it. Try guacamole with added pineapple, mango, or strawberries.

  8. 7) The simplest version of guacamole is just mashed avocados with salt. Don’t let the lack of a availability of other ingredients stop you from making guacamole.

  9. 8) To extend a limited supply of avocados, add either sour cream or cottage cheese o your guacamole dip.

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