guacamole recipe


Fresh Homemade Guacamole Recipe

This guacamole recipe was adapted from the one in the Cookshelf Mexican cookbook by Parragon Publishing. I’m a big fan of these small, spiral bound cookbooks. The recipes are simple and reliably delicious.


1 ripe tomato
Juice of 1.5 limes
3 avocados
1/5 red onion
1/4 tsp ground cumin
1/4 tsp chili powder
1 jalapeño, deseeded and finely chopped
2 Tbl cilantro
1/4 tsp salt


  • Prepare two bowls – one filled with ice water, the second empty and heatproof.
  • Set tomato in heatproof bowl.
  • Boil about one quart of water.
  • Pour boiling water over the tomato.
  • Cover and let sit 45 seconds.
  • Remove tomato from hot water and plunge into ice water.
  • Remove skin, cut in half, deseed and chop.
  • Run now empty heatproof bowl under cold water and dry thoroughly.
  • Squeeze juice from 1 1/2 limes into this bowl.
  • Cut each avocado in half, remove the pit, and carefully scoop out flesh.
  • Add avocados to bowl with lime juice and toss thoroughly. (This will keep avocados from turning brown.)
  • Chop avocados coarsely.
  • Add onions, tomato, cumin, chili powder, salt, and cilantro.
  • Toss gently but thoroughly.
  • Serve immediately.
  • If not serving immediately, cover completely and tightly and refrigerate.

Makes enough guacamole for four people.
Approx. 245 calories per serving.

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