Summer = Guacamole

In Montreal, we have a pretty abysmal produce situation for most of the year. Mealy, light-pink tomatoes (that I still eat because I love tomatoes so much, even though I know that as a food person I should stand tall in protest of mediocre, un-local veggies), rock-hard avocados at $4 apiece, and dry, tragic limes are all that we have to work with.

Buuuut it’s summer now!!!! We have cheap, ripe avocados! Juicy limes! And red, flavourful tomatoes!

The best way to celebrate and make the most of these beautiful ingredients that are at their peak is to make the Best Guacamole Ever.

Looks like ordinary guac, tastes better.


6 small avocados

3 limes (4 or 5 if they’re not yielding much juice)

1 medium tomato (2 if you like a tomatoey-er guac)

1 small onion

1 clove garlic

1 chile pepper (jalapeño, serrano, or green finger)

1 tsp salt

1/4 bunch cilantro (not pictured because I didn’t have any but still really wanted guacamole)



There’s not much difference in effort between good guacamole and scrape-the-bowl, get-it-all-over-your-face-with-glee guacamole.

  1. Keep it simple. Avocado. Lime. Tomato. Onion. Garlic. Chile. Salt. Cilantro. Don’t need anything else. It’s all about adding enough of all of the above.
  2. Mash the avocados completely before adding anything else. This is definitely a matter of personal opinion, but I’m not a huge fan of chunks of avocado getting in the way of the more flavourful textural elements. Smooth avocado with little pieces of tomato, onion, garlic, and chile throughout is the best in my books.
  3. Dice the onion, chile, and tomato very small and, if you can, keep the size of the pieces as uniform as possible. This means that the texture and the flavour of the veggies will be well-distributed all through your guac.
  4. Taste as you go. If it doesn’t taste like you immediately need to get a second spoonful, you’re not there yet. Add a pinch more salt, add the juice of another half a lime. Taste again. Keep going until it’s perfect.
  5. If you’re making it ahead for a potluck or party, the best way to keep it green is to cover it with plastic wrap, pressing the wrap directly onto the surface of the guacamole itself. Why? It’ll keep air out of the guac as much as possible so it doesn’t oxidize, plus it’s fun to play with the plastic wrap pressed onto a squishy surface. Get rid of as many air bubbles as possible.


First, get the avocado out of its peel and discard the pit. Mash it up very well in a bowl. Grate the garlic (a microplane works best to distribute the flavour- if you don’t have one, just dice it up really tiny). Dice your onion, tomato, and chile, and thinly slice the cilantro. Add all of the above to the avocado. Add the salt and lime. Mix mix mix. Taste. Adjust. Taste. Adjust. Eat with tortilla chips, with tacos, or literally anything else.

There you go! Feliz guacamole-ing, my friends.


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