Fresh Guacamole

  • Servings: 4 appetizer portions
  • Prep time: ~ 10 minutes
  • Cook time: ~ 1 minute


  • 2 ripe avocados
  • 1/4 of red onion
  • 1 clove of garlic
  • Half of a ripe tomato
  • 1 lemon
  • 2 tablespoons olive oil
  • Margarita Himalayan and black pepper to taste

All we have to say is “dip” and our son comes running. He loves guacamole and it seems more people prefer it to salsa these days. Several restaurants in town have started serving freshly made guacamole prepared right at the table.  We watched them make it and then came home to try it.

It is amazing the different options for the dip. My father had two recipes. One with avocado and bacon and another with Hot Pepper sauce and Worcestershire.

I prefer my garlic and onions to be sautéed so I can use more of them and not be overwhelmed with their flavor.  It only takes a minute to soften the onion and garlic on high heat. The sweet smell fills the kitchen which is an added bonus.

I use red onions instead of yellow for their color. Do not sauté all the red onions so you can add some raw ones in for crunch.

Now cut the avacodos in half and remove the pit. I scoop out the avocado with a spoon. Mix the onions, garlic, avocado, salt and pepper. Then add the diced tomatoes. Mix until your desired smoothness.

You can mix in the cilantro into the guacamole or sprinkle it on top. Cilantro is very good for you so I recommend adding it in the guacamole. Some people do not like the herb so for a party I might serve the cilantro on the side.


The Ultimate Cookbook Recipe

Preparation time: 20  minutes           Cooking time: None

  • 1 large ripe avocado
  • 2 teaspoons lemon juice
  • 1/4 teaspoon salt
  • 1 canned California green chili, finely chopped
  • 1/2 teaspoon Worcestershire sauce
  • 1 teaspoon grated onion
  • 3 or 4 drops hot pepper sauce
  • 1 garlic clove, crushed
  • 1 small tomato, chopped, if desired
  • Corn chips or tortilla chips for dipping

In a small bowl, use a fork to mash avocado. Stir in lemon juice, salt, green chili, Worcestershire sauce, onion, hot pepper sauce, garlic and tomato, if desired. Serve with corn chips or tortilla chips for dipping. Yield:  about 3/4 cup.

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Recipe by Back To Organic at