holy guacamole!

IMG_7037 IMG_7047

IMG_7049 IMG_7052

IMG_7054 IMG_7038

IMG_7040 IMG_7042

IMG_7044 IMG_7059


IMG_7075 IMG_7081

I whipped up a batch of this super simple guacamole last weekend after a trip to an amazing farm market. I had an out-of-town wedding delivery Saturday, and decided to drop in and check out the produce {and let’s be honest, grab a fresh banana milkshake}. It was a euphoric sensory overload — the same one I get when I walk into a Sephora — and 20 minutes later I found myself in the checkout line with half a dozen bags full of colorful veggies (some I’ve never used before), seasonal fruit, and fresh herbs. As the friendly cashier rang me up and gave me simple instructions for green salsa, I got those check-out jitters; the ones that creep into your tummy as you wait to hear your damage.

Are you ready for it?


Ya’ll, I’ve never purchased so much produce in my life, and if I bought a quarter of the quantity of vegetables at my grocery store, it would’ve cost me more than $18!

I digress… let’s get to the guacamole. I came home with Florida avocados, fresh cilantro, tomatillos, jalapenos, and lemons, and homemade guacamole dreams. I scoured the internet for good guac recipes, and decided to just throw lots of stuff in the blender and wing it. And it was delish. Even C — who hates the tasty green dip — enjoyed it.

{I literally threw everything in the blender, no mixing bowls required; which means less clean-up, FTW}

I started with two Florida avocados, halved and scooped out. Then I added a handful of fresh cilantro (no need to chop, the blender will take care of that) and two roughly chopped tomatillos. Then I carefully de-seeded a jalapeno and diced it up in my handy KitchenAid dicer. {A Slap Chop will do nicely as well, I imagine}. Side note: be careful when working with jalapenos; the oil can be really irritating if you have sensitive skin, so be sure to wash your hands after handling. I tossed in about half a cup of Greek yogurt for creaminess, a healthy spoonful of garlic, and a handful of Kosher salt. Finally, a drizzle of extra virgin olive oil and the juice of a lemon topped everything off.

I blended everything together on high-speed until it was smooth and creamy. If you have a food processor, that would probably work better. I had to stop and stir a few times to help the blender along, but the less-than-hard work was worth it. The final product was uhhh-mazing. I stored it in the refrigerator in a reusable storage container and ate it every day after work with an ice-cold Magic Hat. Yum.

All this talk of food has me inspired to hit the kitchen. Brownies for breakfast sounds pretty good right about now…

Popular Posts

What do you think?

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. 11.24.11
    Sara said:

    Florida avocados? I have only ever used the Haas avocados I find in the grocery store, but I’ll have to be on the lookout for those!

    Added a scoop of greek yogurt is a GENIUS idea!! I will have to try that next time I make guac!

    • 11.24.11

      I never knew there was a difference, either, until that trip to the farm market! The Florida avocados are much bigger, and in my mind bigger is always better (?).

      The Greek yogurt is a deal breaker. It makes it so smooth and creamy.

  2. 11.14.11

    guac. don’t even get my started. sometimes i wish i could add it to my coffee because i love it so much. i know what i’m making tonight! thanks!

  3. 11.14.11

    Homemade guac is SO GOOD. I can’t wait to try this recipe!


  4. 11.14.11

    Just discovered your blog, & happy that I did !!
    I really like your style and I’m certainly going to follow this recipe for some
    good ‘ol guacamole!

    I was wondering, what color is that on your nails?

  5. 11.13.11
    Liz said:

    That sounds really delicious! I’ve never heard of putting yogurt in for creaminess but it’s a good idea! And all those veggies for under $20 is a great deal! Making me wish I would’ve made it to farmer’s market today :(

  6. 11.13.11
    Terri said:

    I’ve never actually had guacamole. I’m sorta traumatized about it. When I was in sixth grade, we were going to make “class” guacamole because we finished watching Voyage of the Mimi (did anyone else watch that in school? with young Ben Affleck?). Students were told to bring the various components: avocados, tomatoes, jalapenos, calantro, etc., and our teacher mixed it and we had guamacole. The next morning, only four out of the 26 students in my class came to school because the other 22 of us got sick off the class guacamole. I haven’t touched the stuff since then.