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(Recipe ID: 743)

Serves 8 to 10

Preparation time: 20 minutes

Source: Chef Joseph Lowery

Guaca - mole, roughly meaning "green concoction."  The most important thing here is perfectly ripe avocados.  Not under ripe and not over ripe.  Flavorings can vary, but do not ruin your guacamole with the Americanized tendency to add mayonaise.


Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store.

  • 6 Ripe Avocados
  • Juice of 2 Limes
  • 1 medum Tomato, skinned, seeded and chopped
  • 1 whole Green Onion, finely minced
  • 2 cloves Garlic, minced and mashed
  • 1 small Pickled Jalapeno, seeds removed and finely minced
  • 1 sprig Cilantro, chopped
  • 1/2 teaspoon Ground Cumin *
  • Salt to Taste *


  1. Select avocados that feel slightly soft but not mushy.  Peel and remove pits.  Save several pits to be used later.
  2. Place avocados in a mixing bowl and sprinkle with the juice of 1 1/2 limes.  Mash with fork or electric mixer until smooth.  Some people enjoy their guacamole lumpy, suit yourself.
  3. Prepare other ingredients and stir together with mashed avocados.
  4. Enjoy with warm, crisp tostado chips.  Best if served immediately, but - to save for later - sprinkle with juice of 1/2 lime and place a few of the avocado pits on top to prevent discoloration.