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!