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by 5 people

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Makes: 6 servings

Prep: 10 mins

  • 4 hass avocados, peeled and pitted
  • 1 small clove garlic, finely grated
  • 2 tablespoons finely chopped white onion
  • 2 tablespoons chopped cilantro, plus more for garnishing
  • 3 teaspoons fresh lime juice
  • Salt
  1. In a medium bowl, mash the avocados with a fork until nearly smooth. Stir in the garlic, onion, 2 tbsp. cilantro, the lime juice and 1/2 tsp. salt. Cover with plastic wrap touching the surface and let sit for about 2 hours to allow the flavors to develop.
  2. Discard the plastic wrap and season the guacamole to taste with salt. (Remember: The tortilla chips are salty.) Transfer the mixture to a serving bowl, garnish with cilantro and serve.
Variation Wasabi Shrimp:
  • Stir in prepared wasabi to taste, then mix in chopped cooked shrimp.
Variation Tropical:
  • Add chopped sweet mango and habanero chile.
Variation Cobb Salad:
  • Mix in chopped grilled chicken breasts, crumbled crispy bacon and diced tomatoes.
Variation Cocoamole:
  • Stir in unsweetened cocoa powder to taste. Thin with a drizzle of EVOO if needed.
Variation Tomatillo:
  • Using a food processor, finely chop some roasted tomatillos. Let cool, then fold in.
Variation Tricolor:
  • Add blanched asparagus tips and halved cherry tomatoes and top with shaved parmesan.
Variation Oh-So-Orange:
  • Thin guac slightly with a splash of orange juice, then add bite-size orange pieces.
Variation Crunchy Corn:
  • Throw in a handful of chopped cucumber, canned corn kernels and cotija cheese.
Variation Berry-Basil Blast:
  • Fold in chopped strawberries, torn fresh basil and cracked black or pink pepper.
Variation Deviled Egg:
  • Gently stir in a chopped hard-boiled egg, a small spoonful of mayo and a dash of ground cayenne pepper.