Guacamole - the Right Way!

"Born in So. CA with avocado trees in our back yard, learning to make GREAT guacamole is not optional. Although purists may gasp at the inclusion of mayo & sour cream, it KILLS me to see TV chefs use lemon instead of lime. DO try this fabulous guac (pronounced like "WALK") recipe using big, ripe Haas, and watch it literally DISSAPEAR!"
photo by Pellerin photo by Pellerin
photo by Pellerin
Ready In:
6-7 cups




  • Grind spices together with mortar & pestle. Add to rest of ingredients, partially mashing the avocado – leaving at least ½ in good-sized chunks. Cover tightly with plastic wrap and chill overnight. Taste for seasonings, then sprinkle with a bit more paprika, some more fresh cilantro leaves and diced red onion on top, and serve with tortilla chips.

Questions & Replies

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  1. California Canner
    Awesome guac! Omitted the cilantro due to some cilantro detesters in our group, and left out the red chili flakes. Used lemon juice and it worked just fine to our taste. Rich depth of flavor. One correction: Don't think this would serve 18 guacamole lovers!
  2. rosslare
    This is a good avocado dip. Nice flavor, apart from the mayo. I tasted this beore I added the mayo, and I was sorry I did, because it was better without it. It overpowers. Next time...
  3. iris5555
    This is very good even though I omitted the cumin (don't much like it). I didn't have any cilantro either so also left that out. I used minced garlic rather than the granules. Thanks for sharing.
  4. cst1996
    I love guacomole and this is the best I have tried. I love the flavors and it is not bland at all.
  5. carrie sheridan
    this DOES sound right/more authentic to California cuisine... i use more cumin - it may be my favorite spice... and have used oregano since i'm not a big fan of cilantro...


An event planner by profession, and a life-long foodie wanna-be who loves to make people happy by feeding them things that make their eyes light up. I'm an empty-nester who enjoys nothing more than cooking for family and friends. When those are not available, my dogs make EXCELLENT and enthusiastic Guinea pigs for testing new recipes. Not surprisingly, I've found that the German Shorthaired Pointers have much more discriminating palates than do the Goldens, who would eat anything -and I mean ANYTHING- that wasn't nailed down (and some things that were). They are all convinced that I'm a gourmet chef, however they're a pretty easy audience. FAVORITE QUOTE: "My theory is that all of Scottish cuisine is based on a dare." -- Mike Myers
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