Total Time
Prep 10 mins
Cook 0 mins

My guacamole is very free-form, but here are the basics: Figure about 1/2 large avocado per person. I don't care whether I'm using Haas or regular avocados - some people do. Pick ones that give to mild pressure but are not mushy. If you can't find any that are ripe, get hard ones and keep them in a paper bag for a couple of days until they ripen.

Ingredients Nutrition


  1. Cut the avocado in half, scoop out the flesh with a spoon; mash 3/4 of it well and chop the remaining 1/4 coarsely (I do this with the spoon, in the avocado shell, before scooping the last bit out).
  2. Mix it into the mashed portion.
  3. Mix all remaining ingredients together.
  4. Serve immediately, or cover with plastic wrap, pressing wrap firmly to surface of guacamole (or it will turn color due to oxidation) and refrigerate up to 4 hours before serving.


Most Helpful

Very good guacamole. I didn't have olives but added salsa verde. Great with our Mexican Cobb Salad.

adopt a greyhound September 01, 2011

Didn't make this exactly as written - free-form and all. It seemed to be a little bland as we made it, but as the avocados we had (the great big huge ones) pretty tasteless, so that probably didn't help. Next time we'll use a different kind. I don't care for black olives, so skipped that - but might use green next time. We used some fresh pico de gallo that we'd made, which was nice. Also will definitely use some extra garlic. The sour cream adds a different dimension to it - great for a spread on BLTs or for homemade chips. Thanks!

D. Duckie July 14, 2011

absolutely delish. love the addition of black olives. i add a touch of sweet chili sauce too, the second time i made this. so versatile!

Mom to Four April 05, 2011

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