1. Seed and chop tomato.
  2. Chop onion, jalapeño pepper, and cilantro; set aside.
  3. Extract the juice of a fresh lemon and a fresh lime and set aside.
  4. Peel the avocado(s), cut in half, and remove pit.
  5. Coarsely mash the avocado with a potato masher or a large fork.
  6. Using a spatula, scoop the mashed avocado into a small serving bowl.
  7. Add the onion, cilantro, tomato, and jalapeño pepper to the serving bowl.
  8. Add salt, lime juice, and lemon juice to the bowl.
  9. Mix and serve.


Guacamole is great on tortilla chips or served with beef tacos with caramelized onions or chicken tacos with caramelized onions.

Guacamole does not keep well so is best used up the day it is made.

The lemon juice does help to keep the avocado from turning brown so I have placed the guacamole in an airtight container and served it the next day. It may be slightly brown in color but that's usually just the very top and if mixed together looks and tastes fine.

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Recipe from Joy of Cooking, by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker. New York: Scribner (1997).