Make it Naked


Cinco de Mayo is Saturday. We’ve got wild plans. I’m running one of those crazy mud runs in the morning. The kind where you subject yourself to militant type challenges and recover by running as fast as you can to the next barbaric task. It sounded way more appealing 6 months ago. Jon’s probably doing this again.

He does that a lot.

That’s ok because then I plan to have a margarita the size of my face and eat a bowl of this guacamole for dinner.

When I met Jon he hated avocados. Huge character flaw. They say you shouldn’t try to change someone, but that HAD to change. I couldn’t date an avocado hater. This guacamole did it.

We now make guacamole so frequently that when I went to write down an actual recipe for this post I had trouble. I normally do a squirt of lemon, a dash of salt, a kick of garlic, but that kind of precision doesn’t help you. So I made it again, wrote it down, and here you have it…fresh, healthy, simple guacamole.

This recipe is very forgiving. Want to use lime instead of lemon? Go for it. Only have one tomato? That’s ok. Can’t handle the heat? Leave out the jalapeño. So this weekend, let’s do this. Guacamole, margaritas, mud, obstacle course. Fine, maybe just 2 of those. You pick.

Guacamole (inspired by my sister)


2 plum tomatoes, seeded and chopped
1 jalapeno, seeded and minced
2 garlic cloves, pressed or very finely minced
1/3 cup chopped fresh cilantro
1/8-1/4 cup red onion, chopped
Juice of 1 lemon
1/4 teaspoon kosher salt
4 ripe avocados


  1. In a bowl combine all ingredients except avocados.
  2. Cut the avocados in half and remove the pit. Using a spoon scoop out each half avocado into the bowl.
  3. Using two knives, cut through the guacamole. This method will slice the avocado and combine ingredients without turning the guacamole to mush.


  1. Thanks for all the well wishes for my new job. So far so good. I’ve learned a lot this week including that 8 hours in a skirt is my maximum. At 9 hours I lose all reasonable judgment and do things like change into a hoodie and yoga pants in the backseat of my car…in the office parking garage. It happened.
  2. My sister grates the onion into the guac, so you get the flavor without ever biting into raw onion. This is smart. But it also takes effort.
  3. I use the two knife cutting method instead of stirring or mashing because I enjoy texture to my guacamole. I want chunks of avocado and I’ve found that stirring really changes the texture.
  4. If you clean the pits and place them back in the guacamole it seems to help discoloration. The guacamole stays green and doesn’t brown as quickly. I don’t know why.
  5. Here’s a hint on how to wash fresh herbs. Fill a small bowl with water, holding the stems, dip the entire bunch of herbs into the water a few times. All the dirt will fall to the bottom as you can see in the image below. Pat dry with a paper towel.
Before After

Here are a few other dishes to enjoy this weekend. Have fun!

cilantro lime hummus

grilled jalapeno poppers

goat cheese nachos

mango salsa

roasted pablano salsa

roasted tomato chipotle salsa

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Posted on May 2, 2012

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