in Appetizers


There’s an infinite way to make guacamole. I’ve updated this post three times in four years, and each time I feel like this is The One.

There is only one real rule (which I’ve also rewritten): You can’t leave out the lemon juice! While I do love the tart bite of the lime with the creamy avocado, it’s the lemon juice that makes people ask me “What did you put in this?!”

I’ve also started leaving out the cilantro and jalapeno. The Little doesn’t do jalapenos and the cilantro – while I ADORE it – just takes away from the beautiful, simple flavors.


The world's best guacamole recipe. If you ask me.


  • 2 large avocados
  • Juice of 1 lime
  • Juice of 1/2 small lemon
  • Salt
  • 1/3 cup red onion, chopped
  • 2 small roma tomatoes, seeded and diced
  • 1 small jalapeno, seeded and diced (optional)
  • Handful of cilantro, chopped (optional)


  1. Cut the avocados in half and remove the pit. With the flesh still in the shell, use your knife to cut the avocado into squares.
  2. Add the lemon and lime juice and use a fork to lightly mash the avocados to the desired texture.
  3. Add the remaining ingredients and stir well. Scrape down the sides of the bowl and press a piece of plastic wrap onto the surface of the avocado to prevent browning.
  4. Put the bowl in the fridge and chill until ready to serve. Or eat right away!


Yields: ~2 cups

Source: Confections of a Foodie Bride

Estimated time: 10 minutes

9 comments… add one
  • You put WHAT in your guac? Sour cream? C’mon, you must be kidding. And no cilantro? And no red onion? You’re makin’ me cry here. At least you add garlic.

    I’m also just teasing.

    My recipe comes from a summer waiting tables at El Chico, and doesn’t have jalepeños in it, either, ’cause I’m a weenie when it comes to spice (I know, I know, I’m lacking as a Texan). I don’t usually measure; I just mix two avocados, about half a small red onion, about half a tomato IF and only IF I can find one that suits my standards (hard to do up here in NY), and then season with garlic salt or adobo seasoning, cumin, chopped fresh cilantro if I have it, and WHITE pepper (never black). After it’s been stirred, I sqeeze a little lime juice over it (I’ve found the slightly sweet tang of key limes is pretty nice). And I eat it immediately ’cause I have no patience, though I do recommend letting the flavors marry if you can stand to ignore the glorious goodness that is guacamole long enough to let it sit in the fridge.

    Thanks for posting this! I’ll have to try it with Tony’s — I LOVE the stuff and can’t get it up here, but I brought back a BIG canister with me two Christmases ago and still haven’t run out.

  • Mmmmmmmmmmmm……guacamole…..

    They’re always so similar eh? Mine has avocado, lime juice, fleur de sel, coriander and garlic. I also like to chop up a little bit of tomato to give it a little colour. Yummy!

  • It’s funny how everyone has their special way of making guac (and thanks for the pronunciation lesson–I can’t stand it when people say Wok, it sounds so, well, wrong.) My uncle puts mayo in his, which horrified me when I saw him do it, but it actually didn’t taste all that bad.

  • I know I blog too much when……I was in TJMaxx & More and saw an avocado bowl – cute lil’ thing – and thought of this posting! 🙂 Yummy!

  • I have that guacamole bowl! It speaks volumes of what I think of guac…..and it’s GWOK…..not WOK thank you for assuring me that I AM RIGHT.

    Next time you juice that lime into your GWOK, take a monent to zest some of the skin it as well. You will LOVE it. I garrrrr unnnn tayyyyy!

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