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Simple guacamole

I once dated a guy who complained when I made homemade guacamole from scratch. “Of course you had to find the one fruit that contains fat,” he grumbled.

Needless to say, it didn’t last.


Guacamole with red onion
1 medium avocado
1/4 c diced red onion
1 tsp lime juice
1 tsp chopped garlic
sea salt to taste

I didn’t discover guacamole until I started downing an exorbitant amount of Chipotle in high school.  It was while studying abroad in London that I started making my own.  We made a lot of runs to Sainsbury’s in the middle of the night, buying tomatoes and onions and complaining about the price of Hass avocados.  It wasn’t until I was back stateside that I realized my inspiration guac didn’t contain tomatoes (it does, however, contain cilantro, an ingredient with which I rarely cook).

This is guacamole made in a hurry on a Saturday morning, ingredients combined from my fridge before they had a chance to go bad.  I wanted to make it early so it would have time to chill before lunch.  There is fancier guacamole, surely – I’ve made it.  Is it better?  This is pretty darn good.


Don’t let anyone tell you it’s hard to cut up an avocado.  Take a sharp knife and cut around the pit lengthwise.  Pop the two halves apart.  Quarter by cutting around the pit.  When you pop these two sides apart, it should be easy to remove the pit.  The skin should be easy to peel off once you’ve cut the avocado into eighths.  If it’s not, you didn’t let it ripen long enough.

Cut the avocado into small chunks, and toss in a flat bottom bowl so it just covers.  You want something big enough to get a potato masher down into.  Toss with lime juice to keep the fruit from browning.

Dice about 1/4 cup red onion for each avocado you plan to smash.  You can use other types of onions, but you’ll change the flavor palette and need to adjust the seasoning accordingly.  A quarter cup is about one thin slice (1/8″ – 1/4″) of a large red onion.  This is not an exact science.  There’s no need to measure.  If it feels right, toss it in.

Toss in the garlic.  I always use the kind you get from Spice World in the little blue jar, but that’s a matter of preference.  If you’re a purist (or are just in love with a recently acquired garlic press), use about a clove of minced garlic.  If the thought of scooping a whole bit of garlic onto your chip terrifies you, use about 1/4 teaspoon of the powder. Or the salt.  It’s up to you.

Now give it a little stir before pummeling it with the potato masher.  I don’t use a food processor because I don’t like mine blended into a pulp.  I like the contrast of chunks and smashed avocado the masher creates.  Before seasoning, I like to try a bite of guacamole with whatever I’m planning to serve it with.  You won’t need as much salt if you’re using really salty chips (think Chipotle chips).  Sometimes I add a pinch of cracked black pepper.


Here’s the hard part – now you have to stop sampling for long enough to cover your guacamole and nestle it in your overcrowded fridge.  I know, I know.  You hate me.  You won’t in a couple of hours when you taste how much stronger the flavors are when given a chance to blend.



  1. Last week I made sushi and now I’m craving all things avocado. Good thing I have a friend who does absolutely amazing things with fatty fruits, right?

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