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Almost-Classic Guacamole

This guacamole is about as classic as they come with a couple of minor twists which is why I've dubbed it "Almost-Classic Guacamole."

Here's the thing: I LOVE guac. Always have. Always will. I buy avocados weekly just to have some on hand. BUT, I'm not a big fan of raw red onions. Nor am I fan of chunky onions in my food. Never have been. Never will be. So here are the twists:

I use Walla Walla Sweet Onions and I mince them like crazy in a small food processor. Don't have Walla Walla Sweets? Any other sweet onion will work just fine. The other twist? I do the same thing with one of the jalapenos. I find that it helps smooth out the texture of the guac and helps bring everything together.

Call me crazy - it's fine, I can handle it! - but those are my twists and I'm sticking by them.

This guacamole recipe has dazzled at parties - not kidding!. It's absolutely delicious!



Almost-Classic Guacamole

Prep/Cook Time: 10 minutes

Yields: enough for taco night or a really fun party!


3 medium-large ripe Hass avocados, diced

2 jalapenos, seeds removed, 1 chopped then minced + 1 diced

1/2 small sweet onion, minced

2-3 limes, juiced

1/4 cup cilantro, rough chopped

salt + pepper


  1. Give a rough chop to the onion and one of the jalapeno's. Make sure to remove seeds from pepper. Add both to a small food processor and blend until almost smooth.

  2. Cut open avocados, carefully remove the pit with your knife and cut the flesh in crisscross lines. Best to do this with the avocado on your cutting surface - never cut an avocado while it's in your hand! TRUST. ME.

  3. Remove flesh with a spoon and place in a large mixing bowl.

  4. To the bowl, add onion + jalapeno blend, cilantro and lime juice from two of the limes. Stir to combine all ingredients. Taste. Add salt + pepper to your liking and as much of the second jalapeno that you're comfortable with. Every pepper is different heat-wise, so it's important to taste the guacamole before adding any additional peppers. I like mine spicy so I usually add at least half of the second jalapeno. Add additional lime juice if you feel it needs it.

  5. Serve with chips, in tacos, burritos, nachos, on burgers, etc.!

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