Easy Peasy Guacamole

A few years ago, I accidentally discovered I loved guacamole.  Not the boring, buy in the store, plain Jane kind.  The kind you get in a gigantic bowl at a Mexican restaurant and pay an arm and a leg for.  Yes, that kind AND my kind.  I also love pico de gallo and have an easy “recipe” for that too!  It’s so easy, I make it when we are camping at the state fair.

So on to the easy peasy guacamole part of this post!  This is my first food post because mainly I NEVER take pictures of food and that is a big deal when it comes to blogging about what you cook/bake.  But, I am working on it.  I love to cook (on my own terms) and bake!  If you follow me on Pinterest, I have a board titled “In my second life I’m going to be a cake & cookie decorator (and wedding planner).  Awesomeness, but let’s be real, it’ll never happen.

For starters, you need to purchase your ingredients and be sure to be selective about your avocados!  It’s a big deal, trust me.  I will be up front with you and tell you that I am really kind of winging this recipe.  I have NO clue how many avocados it takes to feed 5 hungry people guacamole.  I am the only person in my house that eats it.  It’s so easy, I make it for myself.  It is only easy if you select good avocados though.  If you plan to make the guacamole within a day or so, BUY SOFT AVOCADOS.  I usually buy 4 or 5 and that makes approximately 2(ish) cups of guacamole.  If you have never peeled an avocado, I recommend watching this real quick video.  You can’t really screw it up, but you can have a huge mess that could have been avoided.  Moral? Watch the video or Google it.

Once you have peeled the avocados, cut them up and put into a bowl to mash.  I have used the Pampered Chef Mix ‘N Chop and the Mix ‘N Masher before and they both work great.  In my opinion, a fork wasn’t cutting it (literally)!  (Side note: the Mix ‘N Chop is AMAZING for lots of things – hamburger, mashing strawberries, etc.)

You’ve got the avocados mashed.  At this point you should be able to decide if the amount is sufficient for your hungry crowd. You can then start adding in the necessities.  Not all guacamole has tomatoes, onions, cilantro, etc. in it, but the best guacamole I ever had was at a Mexican restaurant in St. Louis and it had it those ingredients in it.  That’s my story and I’m sticking to it. The plain guacamole is boring.  This is like a guacamole-pico de gallo mixture and it’s magical!

From here on out, it is a lot of personal preference based on what your taste buds are telling you.  I add about 1/2 cup of diced tomatoes (fresh, not canned), 1/4 cup of chopped red onion and then a random amount of cilantro (maybe about 1/8 cup or so). In my opinion, the red onion is the way to go.  I have made it before with a sweet white onion and it wasn’t anything to brag about. Cilantro 1After you’ve wiped your tears from cutting up the red onion, you can prep for the mess of the cilantro.  It is SO worth it though. You need to either pull the leaves off the stem with your finger or if you have a herb stripper thingy on the end of your kitchen shears like I do, use that!  Once you have a piles of cilantro leaves, start chopping away.  I use the Pampered Chef Coated Santoku Knife.  I just start cutting it in 50 different directions until they are all chopped up.  Your cutting mat/board will be green and you will be cleaning up pieces of cilantro for at least an hour afterwards.  It’s fine.  Just do what my kids and husband do – sweep it on the floor!  That’s another blog post on another day….

Chopped cilantroStep #21…or wait is it #7?  I lost track.  Heck, I’m not keeping track.  Either way, you should now have mashed avocados, tomatoes, red onion and cilantro in your bowl.  Go ahead and mix that up if you haven’t already.  And taste a bit too.  It probably needs something else.

Sea salt is next and it will make or break this concoction.  Do a little at a time, mix and then taste.  Guacamole that is too salty is terrible.  Once you get the amount you desire, mix it again.  If you want to add more stuff, add more stuff.

Last, but not least squeeze the juice from a whole lime into this mixture and then stir it up again.  Better taste it again to make sure the salt is still suitable for your liking.  If so, you are done!  Disclaimer about this – it will not keep in the refrigerator for more than one day.  Well, it might, but it will turn a brownish color.  I never really have this problem though.  It doesn’t last that long!  By the way, I love Pampered Chef products, but am in no way, shape or form endorsed or paid by them!

Easy Peasy Guacamole

Prep Time: 20 minutes

Easy Peasy Guacamole


  • 4-5 soft avocados
  • 1/2 cup diced tomatoes
  • 1/4 cup chopped red onions
  • 1/8 cup chopped cilantro
  • 1 lime
  • Sea salt to taste


  1. Peel avocados and cut up.
  2. Place avocado pieces in a bowl and start mashing.
  3. Add tomatoes and red onion and mix again.
  4. Remove leaves off stems of cilantro and start chopping.
  5. Add to the guacamole mixture and mix together.
  6. Add sea salt to taste.
  7. Squeeze the juice from a whole lime into the mixture. Mix and taste. Add more salt if desired.
  8. Serve immediately or chilled with chips.
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About Alison McGrew

Alison McGrew is a fourth generation beef cattle producer from Good Hope, Illinois. She grew up on a small corn, soybean, beef cattle & Standardbred racehorse farm in Central Illinois. She now resides in West Central Illinois near Macomb. She and her husband as well as their two children own McGrew Cattle and focus on Simmental and SimAngus genetics with their small 40 head cow/calf operation. Alison is a high school agriculture educator so her passion to educate others runs deep. She spends a lot of free time advocating for agriculture through the Tri-County Cattlemen's Association, Illinois Farm Families group, Illinois Beef Association and Illinois Cattlewomen.

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