All measurements for this guacamole recipe are approximate. Adjust the spices and herbs [and everything else] according to your taste, and to make use of what ingredients are fresh and in season, if you can.

Guacamole and Pico De Gallo


4 ripe avocados, peeled, pitted, and cut into 1″ dice
1 small onion, minced [or 2 Tbsp dried minced onion, rehydrated and drained]
3 – 6 garlic cloves, peeled and finely minced [or pressed with a garlic press], or 1 – 4 tsp garlic powder, according to your love of garlic
1 jalapeno chile, carefully seeded and finely minced [optional]
1 – 2 tsp Ground Cumin
1 tsp Cayenne Pepper
1 – 2 tsp Chile Powder
2 – 3 Tbsp fresh Cilantro, stems removed and minced
2 – 3 Tbsp fresh lime juice
Peruvian Chile Citrus SaltFleur de Sel or other Sea Salt


Combine avocado, onion, garlic, jalapeno [if desired], and spices in a bowl. Mash to desired consistency with a fork, pastry blender, or other “squishing implement.”

Sprinkle with chopped fresh cilantro. Pour lime juice over top of the mixture – this adds a delicious lime flavor to the guacamole, and also slows the inevitable dulling of the vibrant green color.

Garnish with a sprinkle of salt, adjusting amounts to taste.

Serve right away, with tortilla chips, or put a dollop on a freshly-grilled burger.