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My guacamole is very free-form, but here are the basics: Figure about 1/2 large avocado per person. I don't care whether I'm using Haas or regular avocados - some people do. Pick ones that give to mild pressure but are not mushy. If you can't find any that are ripe, get hard ones and keep them in a paper bag for a couple of days until they ripen.

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Ingredients [?]

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  • add   1 tablespoon tomatoes
  • add   1 large avocado
  • add   salt, use less if you'll refrigerate (you shouldn't need much)
  • add   1 teaspoon fresh lemon juice or lime juice or balsamic vinegar
  • add   2 teaspoons black olives
  • add   1 tablespoon sweet onions
  • add   1 tablespoon salsa
  • add   2 tablespoons sour cream
  • add   1 garlic clove
  • add   1 teaspoon cilantro or parsley (note, some people find it vile)


  1. Cut the avocado in half, scoop out the flesh with a spoon, mash 3/4 of it well and chop the remaining 1/4 coarsely (I do this with the spoon, in theavocado shell, before scooping the last bit out). Mix it into the mashed portion.
  2. Mix all ingredients together.
  3. Serve immediately, or cover with plastic wrap, pressing wrap firmly to surface of guacamole (or it will turncolor) and refrigerate up to 4 hours before serving.