2016-03-25 a.o.

Guacamole can be as simple as opening an avocado and cutting it into small pieces, or you can mash it with a variety of condiments. Salt, pepper, lime juice, cilantro, garlic, hot jalapeño or serrano peppers are frequent but optional guests. 

An opened avocado turns ugly brown very quickly. Mix in a little bit of lime juice is necessary if not for immediate use. I add only enough to coat the outside of the pieces. Commercial guacamole is way too sour to my liking, and it still fails to stop the color change. (Pic4)

I prefer a fairly dry, coarsely mixed guacamole over a smoothly pureed wet one because of better flavor variation. Guacamole should not be pourable.

2 internet pictures

Pic1: guacamole en molcajete
Pic2: traditional presentation in flat dishes


Pic4: store-bought guacamole turns ugly very quickly
Pic5: with cream — 2016-03-25
Pic6: keeping it simple — 2019-06-02


This is what you need for 2 servings:

  • 2 large avocados
  • 1 lime, juiced
  • S&P
  • optional:
  • 1 plum tomato, , juiced, chopped small
  • 1-2 garlic cloves, minced
  • 1 jalapeño or serrano pepper,
    deseeded, minced
Pic7: a less traditional Halloween presentation
internet picture



Pic8-10: simply avocado guacamole



Pic8: do this  

B. Guacamole salsa

A mix of tomatillo salsa verde and guacamole.
This is a lot creamier than guacamole; also more liquid to the point of being pourable.

Because avocado is an emulsifier, oil and vinegar can be worked into an egg-less emulsion.


This is what you need for 3 servings:

  • 2 avocados
  • 3-5 tomatillos
  • 2 cloves garlic, minced
  • 1/2 medium onion, chopped small
  • 1 tbsp. cilantro, cut small
  • S&P
  • 1 hot pepper
    jalapeño, serrano


  • 1/2 cup vegetable oil or heavy cream
  • 1 lime, juiced
Pic1: guacamole salsa
internet picture


3 internet pictures

Pic8: ingredients
Pic9: all done
Pic10: with cream


Pic11: store-bought
Pic12: still store-bought
Pic13: ingredient label


c. red salsa guacamole


A nice variation on regular guacamole, this time with red salsa instead of tomatillos.

This is not as dry as pure avocado, but not nearly as wet as the previous one with tomatillos. The tomatoes, onion and cilantro all add a new flavor accent that I found quite enjoyable. Even after draining the lime juice, the cilantro salsa should still be acidic enough to prevent the avocado from turning black.


This is what you need for 2-4 servings:

  • 2 large Hass avocados
  • cilantro salsa
    or use your favorite red salsa
  • S&P, hot sauce
Pic14: red salsa guacamole



Pic15: two Hass avocados
Pic16: add your favorite red salsa
Pic17: mix