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My friend Shaun and I used to travel to Mexico yearly. On our last trip to Tulum we went to a different restaurant daily to try their guacamole. We were never disappointed. This was before Covid. I miss those trips, so thought I would share this recipe.


Serves 8

  • 1 Large Tomato, finely diced

  • 3 Ripe Avocados, pitted and mashed in a bowl – save one pit

  • Juice of 1 Lime

  • 1 Small Red Onion, finely chopped

  • 1 Clove Garlic, minced

  • 1 Small Red or Green Chili Pepper, deseeded and finely chopped (optional)

  1. Mix tomato, lime juice, red onion, garlic, and chili pepper (if using), into the bowl of mashed avocado.

  2. Place the saved avocado pit in the middle of the guacamole, this helps to keep it from turning brown due to oxidization. Cover and refrigerate until ready to serve.

  3. I like eating guacamole with sliced cucumbers, but I appreciate that most people enjoy it with corn chips, it is a treat after all.


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