Really Great Guacamole

By Sheri


Guacamole, with mashed avocados as its base, dates back to the Aztecs in Mexico in the 1500s. Its bright green color makes guacamole a favorite appetizer. To further the color appeal, serve the guacamole dip with blue or red tortilla chips instead of, or along with, the regular golden ones.

Making guacamole is easy. The only trick is the ripeness of the avocados. Typically, stores sell them too hard and unripe, so it’s a good idea to buy them several days before you want to make the guacamole. Let them ripen on a sunny kitchen windowsill or counter. Don’t let them become mushy or black, however, as that makes the oils inside rancid and not good to eat. Ripe avocados should just give in slightly to the pressure of fingertips.

Avocados are packed with vitamins and healthy, monounsaturated, oils. They’re a great natural moisturizer for skin too. The problem with buying commercial guacamole is the often low amount of avocado used in the products. Bad fats are used as fillers. It’s much healthier to make homemade guacamole and it’s simple to do!


3 ripe avocados – peeled, pitted and mashed

juice from 1 lime

½ – ¾ tsp salt to taste

freshly ground pepper to taste

¼ tsp cumin

2 tomatoes – diced

1 small onion – finely chopped

2 cloves garlic – minced

¼ cup fresh parsley – chopped

1. Simply mix in all of the ingredients into the mashed avocados and you’re done! Guacamole is perfect for parties, barbecues or appetizers.

Remember that you can and should adjust the ingredients to your preference. There are many different possible variations of guacamole. Some people like to add kernel corn or canned black beans.  Others even include fruit such as mango in their guacamole.

If you like a spicy guacamole (I don’t), you can mix in some finely chopped chile peppers. I like to add about 1/4 tsp of oregano — Imogen, and other oregano lovers, you may like that addition as well. :)

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