Cooking Wine and Travel

Recipes For You


Posted on December 19, 2011.


This is a simple dish that we learned from a small family-style Mexican restaurant that prepared this dish table side. The key to a great guacamole is getting the right consistency with the mashed avocados. I prefer to leave them a little lumpy. Also, make sure you drain off all of the tomato juices; otherwise this dish will be too runny. Finally, not all jalapeños are created equal. If you do not like spicy food, start with 1/2 of a jalapeño, mix it in and add more if necessary.


6 avocados softened to ripe
1/4 cup cilantro, diced
1-2 jalapeño peppers, minced
1/2 red onion, diced
2 tomatoes, diced; juice and seeds removed
Juice of 1 lime
Kosher salt


Slice avocados in half, remove pit, and scoop into a large bowl (a large spoon will work well to scoop out the avocados). Using a potato masher, mash avocados into a thick, yet slightly lumpy consistency.

Stir in cilantro, tomatoes, jalapeño peppers, and onion. Squeeze in lime and salt to taste.


View Comments (0)

Posted By: Chief Foodie Officer