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Guacamole like I learned in the Land of Enchantment
(that's New Mexico if you didn't know)

So when I lived in New Mexico many moons ago I ate at this fabulous Mexican restaurant north of Albuquerque near Santa Fe.  They made guacamole right at your table, from fresh ingredients, and served it in a volcanic rock dish...I had never seen this done before, and guacamole was quite mysterious to me anyways, so I was fascinated.  I ate there several times, each time ordering the guac and watching carefully how it was done.  Bottom line:  it's stinking easy to make and I can't get enough of it.  It smells amazing.

This is of course phenomenal with baked whole grain tortilla chips or crackers, but don't ignore the humble sandwich...it makes a great mayo substitute with a whole lot more flavor.

Here goes...


2 ripe avocados, mashed 

(If you've never prepped an avocado before, sorry you're out of luck.  Just kidding.  To test an avocado's ripeness, it should give a little under gentle pressure with your thumb.  If your thumb practically goes right through it, it's overripe, and if you can't press your finger into it at all, it's not ripe yet.  Cut it in half along the long end, going right along/around the pit.  Separate the halves.  The pit will be in one of the halves.  Scoop out the flesh from around the pit (the pit will eventually loosen and fall out, discard it), and scoop out the flesh from the other half.  Mash the flesh in a bowl with a fork.)

One tomato, diced ***

1/2 medium or one small onion, diced ***

2 garlic cloves, minced (or a few dashes of garlic powder) ***

Handful of fresh cilantro, washed and chopped

Juice from 1-2 limes

Salt and pepper to taste if needed

***I like a lot of fresh tomato and onion, along with garlic, but you can certainly tailor these amounts to your liking...use less if you want...make it your own.

(ingredients ready to go)

Mix it all together.  Really.  That's it. 

Oh and guess what...you can make the homemade pico de gallo recipe (which is basically the tomatoes, onion, garlic, cilantro and lime juice) and add the desired amount to the mashed avocados instead of prepping everything separately.  Now you have pico and guac.  Party time.

Refrigerate and eat within a couple of days.  Marvel at your masterpiece.

5 Comments to Guacamole:

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Stacey Greason on Tuesday, October 27, 2015 2:58 PM
solutions preferably minimalist?
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Doyle Macisaac on Tuesday, October 27, 2015 5:04 PM
the makes for doors?
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Sandra Varga on Wednesday, October 28, 2015 9:08 AM
can even be a style of?
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Floy Melzer on Wednesday, November 04, 2015 12:56 PM
have any control?
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Fake Watches on Tuesday, April 03, 2018 8:18 AM
***I like a lot of fresh tomato and onion, along with garlic, but you can certainly tailor these amounts to your liking...use less if you want...make it your own.
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