The Best Guacamole EVER

Ok, so when I spout off and say “The Best Guacamole EVER”, I guess you could say “Yeah, right!” or “I don’t think so!” or whatever you might say to that, but just so you know, this isn’t just a matter of MY opinion. This recipe has now been tried on several people. Some, including myself, former guacamole dis-likers. Yes, thats what I said, there have even been a few people, like me, who went from “Ew, guacamole!” to “Thats pretty darn good, and I don’t even LIKE guacamole”!!! With a few, like me, who Love this stuff!!!

 Now I’m not claiming that EVERYONE will like it, some people are just bound to never like certain things, I get that, but  I have only met one person, who dared try the “green slimy looking stuff” that said, “Meh, its ok.”

I have to give credit where credit is due. My husband, G1 taught me how to make this. Thanks Honey!

So here’s what you need:

2 ripe Avacados

1/3 medium yellow onion

1/2 tomato

1/4 Cup Pace Picante Salsa

Louisiana Hot Sauce

Garlic Salt

A few notes: Avacados are ripe when you can sqeeze them gently and feel them smoosh just a little. If they are real hard, they aren’t ready yet, if they smoosh too much, they may be too ripe.

Also, depending on your tolerance for hot & spicy should depend on whether you get Hot, Medium or Mild salsa. I can tell you I’m a hot & spicy wimp and I still use the Hot salsa, since there is not a huge amount added to this recipe, its really not all that hot but if you are afraid of “hot” then use a milder version of salsa.

Last: If you are not familiar with avacados, they are similar to bananas in the way that, after being peeled, they tend to “brown” quickly and taste does change. I highly suggest you make this recipe same day as you intend to eat it, for best outcome, immediately before serving. Remember: Fresher=better when it comes to this recipe.

Peel Avacados, de-pit (save one pit for later). Chop avacado with knife until it creates a chunky but slightly creamy mixture.


Chop onion & tomato into small, chunky pieces & add to avacado.

Add a few sprinkles of Garlic salt.

add 1/4 C salsa, a few squirts of the Louisanna Hot sauce & stir everything together.

Stir until a creamy yet chunky combo forms.

Keep one of the pits and put into mixture (obviously not to eat), this is said to keep it fresher a little longer, I still recommend serving right away, at the most, within a few hours.

The recipe size here will serve 2-3. If you are making this for more, you can easliy double it.

Serve with Tortilla chips or on crackers. Yum. I personally buy baked tortilla chips to cut down on the amount of calories. Avacados contain a lot of fat themselves, but by everything I’ve read, its the good fat. Its the type that helps build the ‘good’ choleterol. Everything in moderation, but this is one of your healthier choices and personally, my fav!

15 thoughts on “The Best Guacamole EVER

  1. definitely going to try this! i loooove avocados, and eat them at least once a day. and guacamole is one of my favoritist meals. if i don’t have tortilla chips on hand, i usually use tomato slices instead. super tasty and super healthy. oh and i add lemon to mine 🙂


  2. Pingback: Hearty Taco Lasagna « Mamarazzi pages

  3. I grew up surrounded by avocado trees and hated them until a couple of years ago ~ of course, now I have to buy them. Definitely gonna try out this recipe this weekend. Thanks.


  4. Ooooo I love making homemade guac! It tastes so good on everything 🙂 (And you should try putting cilantro in it like pbandchutney says! Very good.)


  5. When buying avocados look at the top. If the little nub where it’s attached to the tree is missing don’t buy it. Those almost always have started going bad. I learned this a few years ago and haven’t had to cut off the top ever since.


  6. Love this recipe! I am always experimenting and so I did a 2nd batch where I added chopped jalapeno, small chopped red & orange peppers, tomatillos, cilantro, lemon juice, and a dash of sea salt. The outcome was beautiful in color and delicious as well. Thanks for the launching pad of yummilicious guacamole!! I buy fresh fruits & veggies from a local volunteer co-op “Bountiful Baskets” and they had a guacamole pack that I purchased and your recipe help me put it to use and get the biggest bang for my buck!

    Liked by 1 person

  7. Since guacamole is typically a mexican food inspired dish, why don’t you try it with a mexican hot sauce instead of louisiana hot sauce. I suggest Cholula, makes a wonderful difference.


  8. As others have stated, cilantro is a wonderful addition, especially fresh cilantro! I also add cumin and squeeze a fresh lime (juice and some of the pits). I don’t even worry about chips with my guacamole, I eat it plain. Chips can take away from the wonderful flavor of the fresh ingredients.

    Liked by 1 person

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