Festive, satisfying, and at times fiery, guacamole is a simple crowd pleaser that incorporates several fresh, bold and exciting flavors onto a thin crispy chip. There are several different versions of guacamole, this one is a chunky-style dip that integrates several big flavors while allowing each ingredient to remain distinguishable.

This recipe is dedicated to my friend Gloria, who has a personality that is fun, festive and at times fiery, and moreover is someone that most everyone loves!


  • 1/2 onion, finely diced
  • 1/4 cup cilantro, chopped
  • 1 garlic clove, minced
  • 2-3 avocados
  • 1 lime
  • 1 small tomato, seeded and diced
  • sea salt
  • black pepper, grounded
  • 1 jalapeno, diced (optional)
  1. Using a large cutting board, create a pile of the diced onion, cilantro, and minced garlic. Sprinkle the pile with roughly 1/2 teaspoon of sea salt and 1/4 teaspoon ground black pepper. Incorporate these ingredients together by chopping the ingredients across the cutting board, taking care to fold the ingredients back into a neat pile along the way. This method imitates the traditional way of making guacamole, which is done by pounding the ingredients in a mortar pestle. Once the mixture reaches a consistency similar to the photo above, transfer it into a mixing bowl.
  2. To dice the avocado, split the avocado in half, and remove the pit by stabbing the seed and twisting it out. Score the avocado fruit lengthwise in 1/2-inch slices, and again width-wise to produce cubes. Using a large spoon, scoop out the cubed avocados and place in the bowl with the onion mixture. Repeat until you have two avocados diced. Add the diced tomatoes, jalapenos (if using) and juice from a lime half. Fold the ingredients until it is evenly blended. Salt and pepper to taste.
  3. Taste. If you feel the guacamole is strong, add another half avocado diced. If you feel it is too bland, add ground black pepper, lime or cilantro. You get the idea, if you feel there is something missing, use your judgment to balance out the flavors to your preference.
Try serving guacamole with chips, over savory carnitas, or freshly made corn tortillas.

Serves 8-10