Home Meryl's Veggie Corner Recipes Meryl’s Guacamole Olé
Meryl’s Guacamole Olé PDF Print E-mail
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Written by Roman Bystrianyk   
Saturday, 27 June 2009 19:35
guacamoleThis guacamole is absolutely the best and most authentic tasting. Once you get the knack of using your mortar and pestle, you will never make guacamole without it. Your family and guests will love it and always come back for more. This recipe is even great for someone who is skeptical of eating avocados, this is a guaranteed winner. There is only one problem, you will always be asked to make more!


2 ripe medium Haas avocados (Only Haas avocadoes from California with the dark green bumpy skin should be used)

2 ripe Roma tomatoes

2 Tbs. finely chopped white onion (do not use yellow or red onions)

¼ cup fresh cilantro sprigs (rinse well and pat dry with paper towel)

1 medium jalapeno seeded and finely chopped (approx. 2 TBS) use less if too spicy

½ tsp kosher salt

4 TBS of fresh lime juice

1 tsp olive oil

1 clove of garlic minced (optional)


Prepare in a molcajete (a mortar and pestle made with volcanic rock) of course if you are lucky enough to possess this otherwise you can use a wooden bowl.

In a bowl or molcajete combine 1 tablespoon of the chopped onion, 1 tablespoon of the chopped jalapeno, 2 tablespoons of cilantro, the lime juice, ½ teaspoon of salt, and 1 teaspoon of olive oil.

Take the pestle or the back of a wooden spoon and mash into the bowl into the consistency of a paste (this releases all the juices and gives the guacamole its authentic Mexican flavor).

Split the avocados in half, removing the large pit. Scoop the flesh out with a spoon and add to the paste in molcajete or bowl, mash avocados combining them with paste.

Core tomatoes, cutting in half and gently squeeze out most of the seeds. Cut and dice them and then mix gently with the mashed guacamole

Add the remaining onions, jalapeno, and cilantro on top, mix gently

Serve on a platter with fresh organic corn tortilla chips

Last Updated on Sunday, 26 July 2009 12:36