Summer is winding down but I refuse to look ahead for a couple of more weeks!  This is why I’m pulling out my all-time favorite summer recipe for pool parties and BBQs:  The Guacamole. Can you picture the velvety taste of the avocado, the aromatic red onion and the tanginess from the citrus?  I love Guacamole and that’s why I have worked so hard to make this recipe one that people will want to make time and time again, summer or no summer.


Choosing the Right Avocado

Hass avocados work best.  Do not buy them when they are light green.  This could mean they were picked way before their time and will take a long time to ripen.  Some may never ripen and just rot. Pick avocados that are dark green but not too dark, unless you plan to use them right away.  A medium soft, dark green avocado indicates that it’s ready to be used. To check for the perfect ripeness gently press on the avocado. If it feels  hard, like a rock, it needs more time to ripen. If when pressing your fingers they begin to make a small dent but still maintain its firmness then you may have a winner. To ripen avocados simply place them in a brown paper bag and let them sit on your counter.  Check them daily. After a while you will get to know your avocados and you will be able to predict when they will be ready to be eaten. If they are perfectly ripe, but you don’t want to use them, simply put them in your refrigerator. You can keep them in the fridge for about 3 days before they begin to turn brown.  


Why use a Molcajate Bowl?

Another key step to making great Guacamole is using a molcajete bowl (mortar and pestle).  This is a stone bowl with a pestle that allows you to blend your ingredients together to achieve the perfect taste and texture.  This bowl will come in handy when you mash some of your ingredients together before adding the avocado.


Slice and Scoop Your Avocado

The best way to remove the meat from the avocado is to slice it in half the long way.  Twist each end to separate. Remove the pit by hitting the pit with the sharp end of a large knife and lifting it right off the center. Discard the pit.  Use a tablespoon to scoop out the avocado from the skin.


My Key Ingredients

The last two ingredients that I love to use when making excellent Guacamole is Garlic Olive Oil and Habanero Sea Salt.  I use them both because it eliminates the chunks of spicy jalepeños and the Garlic Olive Oil takes your Guacamole to a whole other level greatness!  Trust me.


Let’s get started!



2 ripe avocados

¼ c cilantro, chopped

¼ c red onion

¼ tsp coarse Sea Salt

Juice from 1 lime

½ c tomato, chopped

A splash of Garlic Olive Oil

Habanero Sea Salt to taste (optional)



In a molcajete bowl, add cilantro, onions and coarse sea salt. Using the pestle mash the ingredients together to release their flavor.  This step will make a huge difference in the flavor, so don’t skip it by just throwing it all together. Next, add the avocadoes. Continue to mash the avocado with the pestle.  Now add the lime juice, Garlic olive oil and tomato. Adjust the flavor by adding Habanero Sea Salt and more lime juice if needed. Mix together with a spoon and serve.