This dish is as simple as it is delicious. It’s so damn good that a friend whose in-laws are avocado farmers asked for the recipe. That’s no small deal as her in-laws are very proud of their version of the dip. So here’s how I serve up Guacamole in my home. And if doesn’t destroy a perfectly good marriage, I’ll get my friend’s recipe as well.


  • 1 ripe avocado – skinned and cubed
  • ¼ small yellow onion- minced
  • 1 ripe medium tomato - cubed
  • 1 clove of garlic – crushed
  • 1 handful of fresh cilantro
  • juice of ½ a lime
  • spicy pepper – your choice of red, green, yellow (minced) or dried peppercorns (crushed)
  • a pinch or two of kosher salt


  • a chefs knife
  • a bowl
  • spoon
  • garlic press


  1. Pour your minced onion, cubed tomato, crushed garlic, chopped cilantro, salt and pepper into a bowl. Squeeze in ½ a lime and give the mix a few light stirs.
  2. Peel and cut your avocado into ¼ inch or bigger cubes. I like big chunks. Add the cubed avocado to the bowl and stir lightly.
  3. Adjust salt and pepper to taste.
  4. Be vigilant not to over stir. Leave the avocado pit in the guacamole until you serve, as this will prevent the dip from turning brown.
  5. Serve with chips, and, in a perfect world Margaritas.
Re: Guacamole

Seeing this recipe I was reminded of Guacamole I had in San Diego. Ingredients are the same as above, but the method is slightly different:

  1. Place all the rougly prepared ingredients except the garlic on a chopping board, squeezing on the lime.
  2. Chop with a big knife or preferably a Mezzaluna (curved chopping blade with handles at each end)
  3. Wipe the garlic round the inside of the bowl and discard as in Cara’s recipe.
  4. Slide the mixture into the bowl and turn over a couple of times.

Just made some for lunch — Lurvely. I’ve sent you a picture.

Re: Guacamole

Can we all see the picture?

Re: Guacamole

See picture above. It looks delicious. I’m going to try it Peter’s way. I like the idea of of bigger unmolested chunks.

Re: Guacamole

When I make guacamole with tomato I like to squeeze the liquid out of the tomato before I chop it and add it to the bowl. It keeps the mix from getting too runny and watered down.

Re: Guacamole