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All right, today no long or too complicated recipes but rather something super quick and easy to make.

Incidentally it’s so easy that I was almost ashamed to post it!!

Like, « Oh really, she thinks we need her to teach us how to make mashed avocados! »

But then, my sister harped on so much about how good it was to post recipes for Shabbos salads that don’t require too much effort and don’t need to simmer for long hours… that all right, here it is…

BERE, the guacamole recipe is for you…

This way you can make it for your husband 😉

At this point I’d rather warn you, I’m not sending you a simple mashed avocado recipe, no ladies!!!

I deliver the recipe as it was taught to my sister and myself while we were in Mexico (Thanks Carlos :))

And as you can see in the pictures, this avocado spread is slightly « chunky » but therein lies its charm.

So, no mixer or any other utensil of the sort.

By the way, when Carlos showed us how to make this, he just used the back of a glass to mash everything!

In any case, if you’re like my husband and you love avocado, this guacamole should never leave your Shabbos table.



  • 3 big avocados, ripe but not black


  • 1/4 bunch of cilantro


  • 1 big tomato or two small ones


  • 3 Tbsp lime juice


  • Salt


  • 1/2 red onion or two small onions


  • 1 small red hot pepper (or if you don’t like it too spicy, powdered Ñora peppers)



  • 1-2 mashed garlic cloves (in our home nobody likes raw garlic, so I don’t put any but you are free to)



  • So, start by cutting the avocados in half.


  • Then take the pits out.


  • With a knife, quarter the avocado and retrieve the pulp with a spoon.


  • Put the flesh in a bowl or a mortar and add the lime juice and salt.


  • Now, finely chop the tomato, after carefully deseeding it.


  • Do the same with the red onion.


  • Clean the cilantro, dry well and chop roughly.


  • Just put everything in the bowl or the mortar. and mash it!!


  • Cut the fresh seeded hot pepper into little pieces, add it, and mix again.


  • Taste and adjust the seasoning if necessary.


  • It’s ready. Serve with tortilla chips.



  • To take the pit out if it is recalcitrant, there’s nothing easier.


  • With a nice well sharpened knife, knock the sharp-edged side of the knife on the pit to push it inside then turn slightly and it comes out by itself.


  • Beware, real guacamole isn’t that smooth mash from the grocery store.


  • What we want is something creamy, generous, with pieces… slightly chunky, you know!


  • Most importantly don’t make the mistake of replacing lime with lemon, it’s not the same at all!


  • Be careful with the hot peppers. If you’re not used to it, put very little in the beginning and taste, increasing the amounts if necessary, because it burns your mouth very quickly!!


  • This is of course a recipe that you can use and abuse because anything’s better served with guacamole: chicken, sandwiches, salmon…


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