Guacamole – My Way

As you know from previous recipes, I do not eat onions. Never have and I can’t see it happening any time soon BUT at the same time, I admit, if done this way or the way I make the butter sauce for my perogies, it is edible.

  • 3 avocados, halves, pulp removed
  • Juice of 1 lime
  • pinch of salt
  • pinch of cumin
  • pinch of cayenne
  • 1/2 medium onion, diced
  • 2¬†Roma tomatoes, seeded and diced
  • 1 tbsp. chopped cilanro
  • 1 clove garlic, minced
  • 1 Roma tomato, seeded and chopped

Okay, toss the scooped out pulp of the avocado with the lime juice so they won’t turn brown and then strain the pulp. Save the juice.

Put the onions and garlic in a blender and puree. Add the remaining ingredients and blend until smooth.

You can put the guacamole in a bowl, add the chopped tomato,  1 tbsp. of the reserved lime juice and lightly stir. Cover and place in the refrigerator for about 1-2 hours before serving. This will allow the flavours to marry well.

Put out warmed taco chips, sour cream, melted cheese and the guacamole.

Cold beer anyone? Go Team Go.


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