Homemade Guacamole

I could live on guacamole.

I was given a guacamole recipe many years ago.  It was unusual as far as guacamole goes.  I have changed it and tweaked it over the years and now it’s the bomb.

This guacamole is set apart from all other bowls of guacamole you have ever eaten because of one simple ingredient.

This one ingredient turns smashed avocados into something glorious.

It transforms a Mexican, taco topping into an appetizer that you will want to eat every day.

Here’s how I make some crazy, good guacamole….


Avocados are the main ingredient, of course.

guac 1 Collage

  1. Grab a knife and slice around the avocado.  Then twist the 2 halves in opposite directions.  As long as it is ripe, it will split right in two.
  2. To remove the seed just hack it with your knife so you sink the blade into the seed (not your hand).  Be careful.  Don’t hurt yourself.  Now turn the knife while holding the avocado still.  The seed will pop out.
  3. Next cut some criss-crosses in your avocado with your knife.
  4. Use a spoon to scoop the perfect avocado cubes into a bowl to mash.

Smash things up a bit with a fork.  I leave some chunks because avocado chunks make me happy.

guac 5

Squeeze the juice from 1/2 a lemon (or lime) on the avocado.  This does 2 things:

  1. Adds a bright fresh flavor
  2. Prevents the avocado from turning brown in 10 minutes.

guac 7

This is the secret ingredient.  Mayonnaise.  Not sour cream.  Just Mayo.  It makes the guac creamy, rich and wonderful.
guac 8

After mixing in the mayo, sprinkle in some cayenne pepper.  
guac 10

Next is the tricky part.  I am using my salsa.  It comes from my garden.  I make it every fall.  I can about 89 pints so we can eat it all year.  It’s so good.  My salsa has wonderful things in it like:  garlic, onion, peppers, raw apple cider vinegar, cilantro and assorted tomatoes (all fresh from the garden).  All these ingredients do amazing things to the guacamole.  Yum!

If you didn’t make salsa last fall, or you ate it all, you can use any salsa.  If you are buying salsa, I recommend going to the deli section of your store and buying the fresh stuff (found in the refrigerated case).

I am using a slotted spoon to scoop out the chunky part of the salsa.  I don’t want the juicy/watery part.  Just the chunks.
guac 11

Dump the strained salsa right into the avocado mix and stir it all up.  After it’s all mixed up taste it with a chip to see if it needs salt or some more cayenne pepper or salt.  Adjust seasoning to your taste.

Top with fresh cilantro if desired.

That’s it!guac 12

Grab a bag of organic chips and prepare to be happy.

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Print Recipe
Guacamole Dip
This guacamole is a crazy-good, glorious appetizer that I could live on. It is not your average Mexican topping. It's creamy, spicy, addictive and unlike any guacamole you have ever eaten. Make bunches!
Recipe Notes

Grab a knife, slice around the avocado & twist it open.  Remove the seed and cut some criss-crosses in the avocado meat with your knife. Use a spoon to scoop the avocado into a bowl.  Smash things up a bit with a fork. Squeeze the juice from 1/2 a lemon (or lime) on the avocado & stir it in.  Add mayo and cayenne pepper.  Use a slotted spoon to scoop the chunky part out of the salsa.  Add 1/2 cup of salsa chunks to the avocado mixture.  Stir.  Salt to taste.  Be sure to taste it with a chip.

Top with fresh cilantro if desired.


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2 Responses

  1. acpryor00
    April 15, 2016
    • Candi
      November 8, 2016

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