Good ‘Ole Guacamole

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Who won’t go for good ‘ole guacamole? This creamy avocado dip is too hard to resist. At every even I’ve been to that served this dip, it was licked clean in a matter of seconds. Since Cinco de Mayo is coming up in a couple of weeks, I thought I may share a guacamole recipe that is appropriate for the occasion. I’m sure most of you are not new to the concept of mashed avocados. After all, guacamole is only made of ripe avocados, lemon or lime juice, a bot of chopped onions, salt and pepper for taste. Not too complicated, huh? 🙂 Some of you have have seen many variations of guacamole recipes and have tasted them. My mother makes it with mashed hard boiled eggs. Some add a bit of mango. Others may throw in some chopped tomatoes. My personal favourite is guacamole with a splash of tabasco sauce.  But I’ve decided to share my classic version of guacamole. After that, you can create your own variation. Its best to serve guacamole as soon as its made. If you don’t plan on serving it immediately, the best way to prevent the guacamole from browning is by inserting an avocado pit in the middle and keeping it covered and chilled. Guacamole looks the most appetising when its bright green. I don’t want to begin to share my thoughts with you on how it would look browned. It certainly wouldn’t be appealing to the eye nor a crowd pleaser. Guacamole makes a great dip for corn chips, cut-up raw vegetables, and crackers. Sometimes I will use guacamole as a smear over sandwiches or burritos.

For this recipe, you will need:

  1. 2  ripe avocados (I recommend Haas avocados as they are more flavourful) 
  2. 1 small white onion chopped
  3. 1 tablespoon of fresh lime or lemon juice
  4. 1 tablespoon of chopped fresh cilantro (optional)
  5. Pinch of cayenne pepper for kick (optional)
  6. Salt and pepper for taste


In a medium bowl, mash avocados, lime juice, salt and pepper together till smooth and creamy. Mix in onion and cilantro. Stir in cayenne pepper. If not serving right away, stick an avocado pit in the middle, cover and refrigerate for an hour.

Yields 4 servings


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