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Killer Guacamole
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Who doesn’t love guacamole? The tastiest are the simplest. And it is versatile: you can dip it, spread it or eat as a salad. It’s origins in Mexico date back to the 1500’s.

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Serves 4-6


  • 4 Medium avocados
  • ¼ cup finely chopped onions
  • ½ cup diced tomato
  • 2 jalapeño peppers, gutted with no seeds, finely chopped
  • ½ cup cilantro, thoroughly rinse and finely chopped
  • 1/3 teaspoon Salt
  • 2 Limes


After you have chopped the onions, tomato, peppers and cilantro, toss in a medium bowl with a fork or spoon to get a very nice mix of colors and place in the refrigerator.

Take your avocado and slice in half length wise. Carefully split the two pieces of each avocado. Save a couple of the pits.

Using a tablespoon, scoop out the avocados into a separate medium bowl.

Add the salt and the juice of your limes.

With a fork, begin mashing the avocado stirring to mix the salt and lime juice to a semi-chunky consistency.

Add the rest of the previously mixed ingredients and mix with a tablespoon.


Toss a couple of avocado pits in before refrigerating. Miraculously, it is known to maintain your guacamole fresh for up to 3 days… if it last’s that long before it’s all eaten up.

Last modified on February 05, 2019

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