Guacamole Recipe


I’m heading to a birthday party for a friend this evening and tortilla soup is the main course … yum!! Everyone was asked to bring something and I decided to make guacamole. Guacamole is a dip that will please most everyone at a gathering. I don’t think I’ve ever been to a party where there is leftover guacamole.  That being said, if you do have leftover guacamole at your next gathering, you can use it as a spread on your turkey sandwich for lunch the next day.

I started with 6 large Haas avocados.


When I cut the avocados, I always save a couple of the nuts. Someone once told me that if you make your guacamole a couple hours in advance, put the nut on top of the dip before wrapping it in plastic and it helps to keep the guacamole from going brown.  You definitely want to squeeze fresh lime or lemon juice on your cut avocado as well, but I always make sure to keep those nuts on top of the guacamole until I’m ready to serve it.

Once I had the avocados out of their shell and cut into chunks, I placed them in a bowl.

Just look at that bright green color! The avocados I picked up at the store today were perfect.

Once the avocados were in the bowl, I squeezed the juice of three limes over the top. I also added 2 teaspoons of kosher salt.


I then added 1/2 cup of diced red onion (this was about 1/2 an onion), 3 diced jalapeños (seeds mostly removed … I did add a few to the bowl for a little kick), 3 cloves of minced garlic, 1 teaspoon cumin, 1/2 teaspoon red pepper flakes chopped cilantro, and 4 diced and seeded Roma tomatoes that I chopped and seeded.



  • 6 large avocados
  • 2 teaspoons kosher salt
  • juice of 3 limes
  • 1/2 cup diced red onion
  • 3 jalapeños, diced and seeded (feel free to add a few seeds to the guacamole if you’d like)
  • 3 garlic cloves, minced
  • 1 teaspoon cumin
  • 1/2 teaspoon red pepper flakes
  • 3 tablespoons chopped cilantro
  • 4 Roma tomatoes, seeded and diced


  1. Cut avocados in half, remove from shell, chop and place in large bowl.
  2. Squeeze lime juice over avocados.
  3. Sprinkle with kosher salt, cumin and red pepper flakes.
  4. Add red onion, jalapeños, garlic cloves and cilantro and mix together. Combine tomatoes and stir.
  5. If not serving immediately, place one or two of the nuts onto the top of the guacamole before wrapping the bowl with plastic wrap. When wrapping your guacamole, make sure to press the plastic wrap onto the guacamole, leaving no air. This will prevent your dip from turning brown.


Until next time, Kris


Author: Sunshine and Savory

I love when my house is filled with people, having friends and family over for a meal feeds my soul. There is nothing I enjoy more than preparing for a dinner party, a holiday dinner, or a book club meeting when it's my turn to host ... If I could, I would own a Bed and Breakfast! This would ensure I'd always have someone to prepare a meal for. Being with others and sharing my table is what I look forward to most. I was born in Wisconsin and after I got married in 1987, my husband and I moved west for his job. He had just graduated college and we were married a couple months later. An interesting tidbit about me is that I never cooked a meal before I got married. I taught myself how to cook and found that I really enjoyed it. One of the first meals I made after we were married was a shrimp pasta dish. I made this for myself when my husband was on business travel and I had so much fun inventing this meal - this was the start of my love of cooking. I probably won't be posting much on shrimp dishes, since I am now allergic. Big bummer! I was allergic to lobster, and then had an issue with scallops, so just never had a shrimp after the scallop incident. Why couldn't I be allergic to something less enjoyable?! My favorite celebrity chefs are Ina Garten and The Pioneer Woman. I hope you enjoy my blog!

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