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Ingredients

  • 2 ripe avocados, peeled, pitted, and lightly mashed
  • 1/2 cup minced onion
  • 1 jalapeno chile, minced (remove seeds and ribs for less heat)
  • 1 plum tomato, seeded and diced
  • 1/4 cup chopped cilantro
  • 2 to 3 tablespoons fresh lime juice
  • Coarse salt

Cook's Note

You can make the guacamole several hours ahead and keep it in the refrigerator. Cover the bowl with plastic wrap, pressing the plastic directly onto the surface of the guacamole to prevent discoloration.

Directions

  1. Step 1

    In a bowl, combine avocados, onion, jalapeno, tomato, cilantro, and lime juice. Season with salt, and mix to combine.

Source
Everyday Food, October 2003

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Reviews (19)

  • 11 Jul, 2013

    Great post telling us of the ways to prepare a special dish called Guacamole. It is a very tasty dish and easy to make. Everyone will like its taste and flavor. It can be stored in the refrigerator and used later. I am going to bookmark this site for more recipes and want to try this at home. http://asseenitontvads.com/

  • 7 May, 2010

    well i'm mexican and we dont use cumin that much... the lemon juice is perfect but we dont use garlic in guacamole...

  • 26 Jun, 2009

    I use lemon juice instead of lime juice and it gives it a different twist.

  • 6 May, 2009

    I agree - a bit of garlic is needed. I also add a bit of ground cumin - hard to have Mexican food without it!

  • 27 Jan, 2009

    I agree a little garlic makes the dish. This was a big hit with my friends.

  • 20 Jan, 2009

    The recipe forgot garlic (lots of it). If I have green pepper I add it also.

  • 13 Dec, 2008

    I tried the pit idea, and it worked wonderfully. Thanks, Mykat.

  • 2 Sep, 2008

    to keep Guacamole from getting brown place the pit in the mixture and cover. Save pit from avacado and put aside. Mix all ingredients to your liking then push the pit into the mixture, make sure it is covered and refrigerate until ready to use. Don't forget to remove pit before serving.

  • 17 Aug, 2008

    This was a huge hit with my family. Easy to put together also.

  • 1 Jul, 2008

    I always put in 1 clove of fresh garlic, minced or crushed (easiest to do with a garlic press)... probably you should cut down on the onion a bit if you do this. If you don't have fresh jalapenos on hand/are feeling lazy, flakes of red pepper give it a good kick and look pretty. I agree that this recipe is a little heavy on the cilantro and light on the lime.

  • 9 May, 2008

    i made this for the first time super bowl sunday and it was a hit!! i had never made guacamole before! everyone LOVED it and so do i! it was the best that i have ever had! very easy to make and fast too!! thanks!! i've directed many to your site for this and other recipes!!

  • 17 Mar, 2008

    Easy to make and goes well with lots of main dish items! Kids love it,too-

  • 5 Feb, 2008

    I made this last night to have with my chicken tequila/lime fajitas. It was fantastic! My son loves it (27 yrs old) as well as my husband.

  • 4 Feb, 2008

    A quick and easy dip with a bright citrus flavor from the fresh lime juice.

  • 3 Feb, 2008

    Always look for a avocado that is firm but mot mushy. It should just give to the touch. Also, to everybody who reads this leave the pit of the avocado in the gaucamole and it will not turn brown.

  • 29 Jan, 2008

    This is a great recipe for guacamole, but a word of caution: a little cilantro goes a long way, so if you're not a huge fan of this herb I would suggest decreasing the amount called for in the recipe.

  • 29 Jan, 2008

    Kimmy,
    A ripe avocado will give slightly when you apply gentle pressure. If you've got one that's not quite ripe, put it in a brown bag with an apple and leave it on the counter, it will ripen in a day or two. Once ripe, store in the fridge.

  • 28 Jan, 2008

    What is the best way to pick out the perfect avocado for this snack? Should I be looking for one that is soft? or something else?

  • 28 Jan, 2008

    I suggest adding the juice of half a lime. This always gives guacamole that freshly-made taste that you can never get from a store-bought guacamole. (It also helps to prevent discoloration.)