Best Guacamole

For all intents and purposes today is the last day of summer. Yes, I realize the technical last day of summer is a few weeks out, but September 1 always signifies fall to me, providing the weather cooperates. In September kids go back to school, TV shows premier new episodes, and the weather gets a bit cooler. (Unless you live in Southern California where it seems as though the weather almost never changes.)


On Memorial Day weekend, I planted a garden full of tomatoes and herbs. My intent was to always have ingredients on hand to make guacamole (minus the avocado, which I’m not sure would ever survive in Oregon’s climate). I’m a bit obsessed with making guacamole and I make it for anyone who will eat it. My family. My friends. My hair stylist and his boyfriend. I even tried to make it once for a potluck at work but my choice got overruled by others who wanted me to bring dessert. Everyone who tries my guacamole says it’s the best guacamole ever. And I’m not over-generalizing. It’s totally the truth.

So the best guacamole ever seemed like the most appropriate recipe to share on the last day of summer. As summer is the best time to make guacamole with the freshest ingredients – like tomatoes (and herbs) from your garden.


  • 4 medium Haas avocados, peeled, pits removed (reserve a pit or two)
  • 2 Roma tomatoes, seeds and juices removed, diced
  • 2 large cloves of garlic (or 4 small), minced
  • 2 Serrano peppers, ends removed, chopped
  • ⅓ c. red onion, roughly chopped
  • ¼ to ½ c. cilantro leaves (loosely packed)
  • Juice of 2 slices of lime
  • Hot pepper sauce to taste (optional)
  • dash of white pepper
  • salt to taste


Mash all ingredients together in a bowl. Allow the guacamole to sit about 30 minutes to let the flavors meld. Serve immediately.

If you have any leftover guacamole (this rarely happens to me), you can place an avocado pit or two in your leftovers, which will help preserve the green color. Another way to preserve the color is to lay Saran wrap directly on top the guacamole making sure there are no air bubbles. Air is what causes the guacamole to start to turn brown.

My basic recipe for guacamole is to use one large clove of garlic and one Roma tomato for every two medium avocados. The rest of the ingredients I almost never measure, but I do believe the above-listed ingredients are approximations of what I normally use. The thing about guacamole is you want it made to your taste. I love garlic. Ergo I put a lot of garlic in my guacamole. I love spice. So I throw the entire pepper in (seeds, insides and all) into mine. I love roughly chopped red onion. Some people like smaller pieces of onion. Your best guacamole should include all your favorites. So if you’ve never made guacamole, take this recipe as your starting point and let loose with your own tastes and preferences.

Have fun and enjoy!

Recipe rating: 


  1. I just found your blog. I had to laugh, I have always referred to myself as a food snob and over the years, have turned my husband into a food snob also. Good food IS important. Food needs to be made from scratch with fresh ingredients… I am at my most snobby when I see a recipe that calls for CANNED SOUP! yuck!


    1. Hi DeeDee! Thanks for stopping by!I’m with you on the importance of “from scratch” and “fresh ingredients.” I think I’ve gotten even snobbier with food in the past few years since I started this blog. I’m also with you on the canned soup. I cringe when I see it in recipes but can understand why people use it (saves time). I do have a few family favorite recipes that call for condensed cream of mushroom or chicken soup and recently found a from scratch substitute that I can’t wait to try out. Happy from scratch cooking to you!


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