It only seems right that GuacaMolly should feature a guacamole recipe. After all, this delicious dip was one of my primary inspirations for this blog. 

The best guacamole is the purest guacamole. My suggecipe only includes the classic ingredients, yet I like to mess around with the proportions. 

Fresh produce is so key in guacamole. I was able to pick up the jalapenos, tomatoes and cilantro at the farmers market this morning. 

I love how beautiful guacamole ingredients are. There's so many different colors, textures and flavors in each one. The pale green flesh of the citrus-y lime; the leafy, deep green cilantro; the juicy, ripe red, sweet tomato; the bite of the crunchy, purple onion; the spicy, yet flavorful jalapeno; and the bold, heat-filled garlic. 

And we can't forget about the star of the show. The creamy, alluring avocado. 

Just look at that awesome combination of colors and textures!


Considering each component of guacamole is so wonderful on it's own, I like to try and keep the integrity of each ingredient by creating a more chunky texture, rather than a smooth paste. 

GuacaMolly's Guacamole Suggecipe:

  • 2 - 4 ripe avocados 
  • 3 - 4 ripe tomatoes
  • 1/2 red onion
  • 2 jalapenios
  • 1 - 2 cloves garlic
  • 4+ limes 
  • big bunch of cilantro 
  • big pinch of cumin
  • small pinch of cayenne 
  • s + p

Cut the avocados and tomatoes into bite size pieces. Dice the onion, jalapenos, garlic and cilantro. Combine all of the vegetables into a bowl, add lots of lime juice and spices. Use a potato masher to combine. Open a bag of tortilla chips and a Pacifico. 

As I mentioned before, I really love 'classic' guacamole. However, I think it'd be really fun to try new additions and variations. If you have any suggestions or tips,  I'd love to hear from you! 


AuthorMolly Streuli