chip and guacamole

Avocados are in season in California from June through October. Now is a great time to mix up a batch of guacamole!

I prefer Hass variety avocados over the green-skinned kind. Hass are the smaller, dark green fruit with bumpy skin that turns black when ripe. Hass have a higher oil content making them creamier and richer than other varieties.


Green-skin (Zutano variety) on the left, Hass on the right


For this batch of guacamole I’m using both because that’s what I was given. Hey, never turn down free avocados!


For a party-size batch of guacamole:

5-6 avocados, pit and peel removed

1-2 Roma tomatoes, seeded and diced

2 TBSP minced onion

2 cloves minced garlic

2 TBSP lemon or lime juice

1 TBSP chopped fresh cilantro

Salt & Pepper to taste


  1. Smash avocados mix in lemon or lime juice
  2. Add remaining ingredients.
  3. Serve immediately or chill with plastic wrap pressed to surface of guacamole up to 2 hours.

Alternate Prep (QUICK & EASY)

3 ripe avocados, pit and peel removed

2 TBSP prepared salsa

Mash the avocados and mix in salsa for instant guacamole!


One thought on “Guacamole

  1. Pingback: Make at Home (Baked) Tortilla Chips | Kerry Bakes

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