poor scientist. will blog 4 food.

the culinary adventures of a self-described foodie

Holy Guacamole!



OK, so not the most original title, but I couldn’t resist!

As with so many of my recipes, I got this one (or, rather, a skeleton of it) from EF. It’s beginning to make me think I should make her an honorary blogger on this site!

Last year, after living in California for FIVE years, I decided it was time to finally learn how to make guacamole. I was already a bit ashamed to admit that it took me 4 years to buy an avocado. Part of it, I admit, is that I was too lazy and just let other people make me delicious stuff with avocados.

Anyway! So, for my apartment warming party last year, I decided to whip up a batch of guacamole. Where to look? Why, talented cook and California native EF, of course! She gave me a basic recipe: shallots or onions, 3-4 avocados, tomato or salsa, lime juice, jalapeno pepper, salt to taste. It was simple and delicious.

Since last year, I’ve made guacamole probably half a dozen times and have tinkered with a few things here and there. I’d like to think I’ve hit my stride with the following recipe, so I thought I’d share it with y’all.

minced shallots & Serrano pepper in lime juice

Holy Guacamole!! Best guac EVER!

1 shallot, diced
1 Serrano pepper*, diced
3-4 large avocados
1 Roma tomato, coarsely diced
salt, to taste
optional: cilantro, 1 handful, finely chopped


  1. Combine diced shallot and pepper in a medium bowl. Add fresh lime juice (I usually use 1/2 lime for this recipe, but use the whole lime if you’d like). Stir well, covering shallots and pepper with lime juice.
  2. Cut avocados in half, remove seeds. Set aside. Coarsely dice tomatoes.
  3. Add avocados and tomatoes to bowl, taking care not to carry too much tomato juice into the bowl. Mash.
  4. While mashing, intermittently add salt, tasting along the way. Don’t skimp on the salt!
  5. Add cilantro, mix well.

Serves 6.

*Note on pepper choice: I switched from jalapeno to Serrano because the latter has more heat. Feel free to use the milder jalapeno, or the spicier Habanero.

You can't go wrong with guacamole.

Bonus (party) recipe! I made the above batch of guac for a party last weekend, during which I served delicious whiskey cocktails. It wasn’t super strong but it was really tasty. Here’s the mix:

1 part Trader Joe’s Scotch whiskey blend (a super deal at $9.99 a bottle)
2 parts lemonade
2 parts ginger ale

Serve with ice and lemon slice. Perfect summer cocktail!


Author: Jen

Howdy! My name is Jen and I live in the San Francisco Bay Area. I like to eat, run, and blog, but not usually at the same time.

2 thoughts on “Holy Guacamole!

  1. Yum and double-yum! I have a bunch of limes that I have to juice soon so I can freeze the juice for winter guac.

  2. That’s mostly the same as mine! Super good. Rehydrated dried arbols or scotch bonnets are really good in it too, although I always had trouble finding the latter in California. Do you do the knifey chop seed removal trick? That’s my favorite part (besides eating avocados, of course).

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