• Arthur Housley


This is nothing but healthy and I make it all the time. I always use some of my salsa to help extend the guacamole and make it a tad creamier. Also...while you can use a bowl and fork, I use a molcajete, which is a mortar and pestle carved from volcanic rock. One of the world's oldest kitchen tools, it was used by the Aztecs in Mexico for grinding corn into flour....or in this case mashing avocados into guacamole!


  • 3 avocados - peeled, pitted, and mashed

  • 1/2 cup diced white onion

  • 1 lime, juiced

  • 1 teaspoon salt

  • 3 tablespoons chopped fresh cilantro

  • 1 cup salsa

  • 1 tablespoon minced garlic

  • 1 pinch ground cayenne pepper, or teaspoon of hot sauce (optional)


  • Put the mashed avocados in the bowl and then add the salsa and lime juice, and salt. Mix in onion, cilantro and garlic. Stir in cayenne pepper, or hot sauce.(optional). Re

frigerate 1 hour for best flavor, or serve immediately.

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