Guacamole: a great dip for tortilla chips

My first guacamole experience was straight out of a jar that came free with a bag of potato chips. I loved the guacamole so much not knowing that it was made from avocados, a fruit that I had very little affinity with. An avocado tree grew in my grandmother’s garden when I was a child, everyone eagerly awaited for the fruits to turn ripe for picking — except me. Well, that first introduction to guacamole was so memorable that I am now growing an avocado tree in my garden.

Guacamole is essentially an avocado-based salsa or dip, depending on whether the guacamole is chunky or smooth. I used to think that jarred guacamole was good but, I tell you, homemade guacamole made with the freshest ingredients is unbeatable. I like my guacamole to be somewhere between chunky and smooth and I like to serve it as a dip for tortilla chips. Last night the chips and guacamole were an accompaniment to a bottle of Agua d’Or which we thought was a dessert wine but which which turned out to be something like brandy.

It is very easy to make guacamole, no special tools are required but it is essential that you have the right ingredients. To make about three quarters cup of guacamole, you need:


  • 1 ripe avocado (mine was a large as my hand)
    1 tomato
    1 red onion
    chilies (I used two bird’s eye chilies but you can use other varieties)
    juice from half a lime
    about 2 tbsps. of roughly chopped cilantro
    rock salt



    Slit the avocado horizontally. When your knife kits the stone inside, turn the avocado around as you cut so that you are cutting around the stone. In short, the slit which goes all the way to the stone should go around the avocado as well so that you have two halves which are still connected by the stone. Twist the two halves to expose the stone. Remove the stone. Scrape off the fibrous center when the stone was. Scoop out the avocado flesh and into a bowl. Mash lightly with a fork.

    Halve the tomato. Scoop out the seeds and discard. Roughly chop the flesh.

    Peel and chop the red onion.

    Finely slice the chilies.

    Add the tomato, onion, chilies and cilantro to the avocado in the bowl.

    Squeeze the lime into the bowl. Add some rock salt. Stir gently until blended. You now have your guacamole. Serve as a dip or as a spread or however you like it.

Cooking time (duration): 10 minutes

Number of servings (yield): 2

Meal type: snack

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  1. kat says

    That simple? I was able to taste this just Last Feb.14 when we had dinner at Agave Mexican Resto. It served as a dip for the cheese quesadillas we ordered. :)

  2. lemon says

    I also have the same aversion to avocado.So when the avocado tree in our backyard had to give way to a bodega, I thought nothing of it.But seeing your guacamole made me think that maybe this is a much better way to eat avocadoes, with tortilla chips, yum.

  3. kat says

    Ms. Connie, I’ve been browsing through your rice recipes trying to find a Mexican rice version. But what I found the closest were Spanish rice paella and tomato risotto? Did I just miss the title or name of that recipe? :)

    • Connie says

      If you can repost your comment under the proper entry, I’ll be glad to give a response. As it is, I don’t even know which recipe you’re referring to.

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