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Super Guacamole

Scrambling for snacks to serve during the big game?  Are you tired of the same old players (chips, Cheesies, and pretzels) trying to make a comeback on your living room table?  Then you, my friend, are ready for a bowl of Super Guacamole!


This guacamole is fresh, zippy and bright.  This guacamole will not let you down when you are in the home stretch (on your sofa).  This is because the avocados are filled to the brim with heart healthy mono- and polyunsaturated fats (the “good” fats).  Give this guacamole a try, you won’t be sorry!


Super Guacamole


  • 1 small white or red onion, diced (use red if you want a sweeter taste)
  • 2 jalapeno peppers, finely chopped
  • 1/4 cup coriander leaves, chopped (or sub in 1/2 tsp. ground coriander, which has a different, kind-of-lemony flavor, but still good!)
  • 3 medium, ripe avocados (one chopped, two mashed), do not discard pits
  • 1 ripe, but firm tomato, chopped, not peeled
  • 1-1/2 limes, juiced
  • Salt to taste 


  1. Combine all ingredients, mixing thoroughly, and put into a serving bowl. 
  2. Sprinkle some extra lime juice on top to help slow the browning of the avocados (if you leave the avocado pits in the dip, this helps too).  When storing, put a layer of plastic wrap right on top of the surface of the dip, to minimize contact with the air, and refrigerate.

To Serve:

Serve as a dip with tortilla chips, raw veggies, or warmed fresh corn tortillas. 


Bonus:  I’ve used this as a topping with tacos and fajitas.  Also, this makes an excellent, healthy sandwich spread, as an alternative to mayonnaise.


Molcajete - Authentic Mexican Mortar and PestleIf you want to get really authentic with your guacamole, try using a Molcajete, an Authentic Mexican Mortar and Pestle!  This type of mortar and pestle, made from natural vocanic stone, is one that you can use to prepare and serve your guacamole.  The premise is to add your spices first (so the onion, peppers, and coriander leaves), and mash them into a smooth paste.  Then add the remaining ingredients and mix, leaving the avocados somewhat chunky.  You can then add some reserved peppers, onions or tomatoes to the top as a garnish, and serve it right out of the molcajete.  Olé!


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