Fresh Guacamole

Posted by Noelle on July 16th, 2012
Categories: Appetizers, Sides
Tags: ,,,,

Many of you know by now how passionate I am about my Mexican flavors. I am always dumbfounded by the people I meet who don't like Mexican food. When I dig deeper, turns out most of their experiences come from that taco fast food joint, that now mashes Doritos into their food, obviously to make it more authentic. Please note the dripping sarcasm. Well no wonder they don't like Mexican! Mexican food is packed full of flavor punches, it doesn't have to be hot, and mostly I find it simple and honest... just my kind of food. Now onto Guacamole. We eat guacamole in our house at least 2-3 times a week. I buy avocados in bulk and we feel lost when we don't have some sitting on the counter ripening. But alas, it wasn't always this way. I used to despise guacamole because the only ones I had ever tried were loaded with sour cream and lacked flavor. It was on a trip to Maine one summer that we sat in a Mexican-Italian restaurant (yes I know that sounds scary, but in remote Maine you can often find dual cuisine restaurants) and decided, upon recommendation of the waitress, to try their guacamole. My life has never been the same. It just goes to show you that you can be anywhere on this great earth to find inspiration. I eat guacamole pretty much everywhere I go and consider myself an aficionado at this point. My guacamole has a good garlicky base, a mini-kick of heat from jalapenos, the crunch of fresh onions, the herbacious wonderfulness of cilantro, and enough salt to elevate all those flavors. As a family, some of us like our guac creamy, and others like big chunks of avocado. So I usually try to meet in the middle so we are all happy. I hope this one will make you and yours happy too 🙂

Homemade Vegan Guacamole

Fresh Guacamole


  • 1/4 cup sweet onion, diced
  • 1/4 cup tomato, diced
  • 1 garlic clove, minced
  • 2 T cilantro, minced
  • 2 tsp fresh jalapeno, minced
  • 1/2 tsp salt, more to taste
  • 1/2 tsp of lime juice
  • 1 tsp canola oil
  • 4-5 large ripe avocados, pitted and scooped from it's shell
  • Directions:

    Combine all ingredients in a large bowl, mash with either a fork and spoon, or use a potato masher (that's what I use). Mash to the consistency you like. Taste and add more salt if needed. Enjoy right away. If you are planning on eating it later on, press plastic wrap directly on top of the guacamole to keep the air out and keep it from browning. Put it in the fridge until ready to enjoy. Best served with warm tortilla chips. Makes enough for about 6 servings.


    Vegan Guacamole