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Indulge in Guacamole



Guacamole is easy to make, and a tasty dip for tortilla chips and a fine complement to fajitas. There are many recipes on the web for guacamole. This one is better than grocery store guacamole, and it’s easy to make. It is important to taste your guacamole as you make it. Avocados vary in size, and limes can be juicy or dry, so sample your guacamole as you blend the ingredients.


4 small ripe avocados – seed removed and scooped from the skin. Avocado sizes vary quite a bit; the ones we’re buying are small. If larger, use only two.

2 Roma tomatoes – seeds and webs removed and finely diced

Juice of 1 fresh lime

2 Tbsp. diced sweet onion.

1/2 fresh jalapeno pepper–seeds and web removed, diced finely, to taste

1/4 to 1/2 tsp. salt – to taste.

1/3 cup loosely-packed and finely chopped fresh cilantro


We like the avocado more chunky than completely mashed. Do this by cutting the avocado in half lengthwise. Remove the seed and use a knife to dice the avocado in the skin before scooping it out. (Make length-wise and cross-wise cuts down to the skin.) Mash the avocado with a fork, squeeze the lime, and combine with remaining ingredients. Don’t mash it too much.


Randy Hoelscher is a transplanted Texan and half-time RGV resident. A long-time cooking enthusiast, he enjoys being “The Border Cook,” spreading the word about Mexican and Tex-Mex Cuisine on his web site - TheBorderCook.com - as well as on social media.
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