The Guac

The Guac

Homemade guacamole: Definitive, straight-forward and iconic. And oh yeah, damn tasty.


  • 3 medium ripe Hass avocados (halved and pitted (peel removed))
  • 1 tablespoons lime juice from 1 medium lime
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cayenne pepper
  • 1/2 cup onion (finely diced)
  • 2 small Roma tomatoes (seeded and diced)
  • 1 large clove garlic (minced)
  • 1 tablespoon fresh cilantro (chopped)
  • 1/2 jalapeno (minced)
  1. Place the avocado pulp and lime juice in a large mixing bowl and toss to combine. Add the salt, cumin and cayenne and mash using a potato masher, leaving some larger chunks for texture. Add the onion, tomatoes, garlic, cilantro and jalapeno and stir to combine. Lay plastic wrap directly on the surface of the guacamole and allow to sit at room temperature for 2 hours before serving.

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  1. 1
    Sheri Coker-Newton

    Hey Meech, sometimes you can squeeze lightly and the pit pops out of the avocado. Otherwise, you can tap it with the knife gently…and turn it. Just use the sharp part, not the point. Keep your fingers clean and be gentle. This is a wonderful guacamole recipe! Too good…once you make it, you’re forever ruined for store bought…that’s not even an option anymore.

  2. 2

    LOVE this guacamole recipe! It is the best ever! We’ve made it several times now and it comes out perfect every time! Only problem this time was slicing my finger while getting the pita out of the avocado!

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