Sunday, May 2, 2010


A Cinco de Mayo favorite and good all year round to complement any Mexican- or Latin-style dinner, guacamole is more multi-dimensional than at first sight. I have two different versions, one more complex and the other simple and stunning. This recipe is for the more complex guacamole, read about the simple one in the directions below.


3 ripe avocados mashed completely or partially depending on preferred texture
1 large tomato chopped
1 crushed garlic clove or ¼ tsp. garlic powder
¼ cup finely chopped onions or 1 tsp. onion powder
½ c. fresh cilantro chopped fine
1 tbsp. fresh lemon juice
1 tbsp. fresh lime juice
¼ tsp. chili powder


Combine ingredients listed above. Serve fresh immediately for the best flavor. To help prevent the guacamole from losing its beautiful green color, leave one or two avocado pits in it. I have been told (by a Mexican-American friend) that the pits also add flavor secrets to the guacamole if let to stand for a few minutes.

For a more simple guacamole, that is quite delicious and delicate in its more simple, clear flavor, go with just avocadoes, lemon/lime juice, and cilantro.

Look for my Enchiladas recipe or my Beans with Cilantro and Tomato. Both of these are terrific with guacamole.

Eat well, be well, live deliciously!

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