Better Than Restaurant Guacamole


Yield: about 3 cups


3 Avocados, pitted and diced

2 Roma Tomatoes, seeds removed and diced small

2-3 tablespoons Red Onion, diced small (I sometimes use onion powder when I don’t have onions)

2 tablespoons Fresh Cilantro, chopped (optional because some people just won’t eat cilantro)

1 whole lime, juiced

1 clove garlic, minced or pressed through a garlic press

1 teaspoon Sea Salt

Cholula Hot Sauce, to taste


In a large bowl, slightly mash the avocado pieces. Then add the juice of one whole lime and a teaspoon of sea salt, and toss. Next add the pressed {or minced} garlic, chopped roma tomatoes, red onion and cilantro. Toss gently. Add desired amount of Cholula and refrigerate for at least one hour before serving.

*For a spicier guacamole add some fresh or pickled jalapeno.

This delicious recipe brought to you by Simply Scratch


One thought on “Better Than Restaurant Guacamole

  1. heatherafontaine Post author

    Getting guacamole to not turn brown by the time you serve it has been stumping me for years. On 12/25/12 I put the guac in a tight just fits in tupperware container and covered in plastic wrap really tightly against the guac and it didn’t turn brown by the time I served it 24 hours later. Left the pit in too. I’ve also heard you can add a thin layer of olive oil on the top before putting the plastic wrap on.


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