For many years, I pretended I didn’t know how to make guacamole. My husband, swearing he had one half of a top secret recipe, insisted guacamole was man’s work. Of course, since he only had half the recipe (the avocado half, from what I can tell), this meant, well, no homemade guacamole.

Needless to say, this wasn’t workable on any level, so I just, you know, started making my own guacamole. It’s really quite simple — the ingredients are very flexible. And, since I live in Southern California, getting my hands on fresh avocados is so easy. One note: the texture of guacamole can range from creamy smooth to chunky — it’s all about your preferences.

One note: Many grocery stores carry vacuum-packed avocados in the deli/fresh foods section, and I am here to tell you they taste terrific.

Guacamole with Tortilla Chips

By Kassia Krozser Published: April 20, 2013

  • Yield: Approximately 1 cup
  • Prep: 10 mins

Served as an appetizer or a condiment, guacamole is addictive. And so easy to make!



  1. Pit the avocados and scoop the flesh in a medium bowl. Add the lime juice, the salt, the onion, the garlic, the tomato if using (be sparing if you do), cumin, and the jalapeno.
  2. Mix gently. Taste. Adjust seasonings. Mix again. When the texture and flavor are where you want them, serve.
  3. If you’re not serving the guacamole right away, store it in the refrigerator with one of the pits nestled in the guacamole. I have no idea why, but storing with the pit prevents the mixture from browning.
  4. Break out the gluten-free tortilla chips and enjoy.

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