Yield: 10-12 servings


  • 6 ripe avocadoes
  • 3 plum tomatoes
  • 2 cloves garlic, minced
  • 2 tablespoons lemon juice
  • 1 teaspoon Kosher salt
  • A handful of chopped cilantro
  • Salt and pepper to taste


  1. Slice the avocados in half, pit them, and scoop out the flesh into a large bowl. Mash them up a bit with a fork or large spoon, leaving some chunks if that’s the way you like your guacamole.
  2. Dice the tomatoes and add to the bowl.
  3. Using either a mortar and pestle or the flat side of a chef’s knife, grind together the minced garlic and teaspoon of coarse Kosher salt until you have created a paste. Add this to the bowl.
  4. Add the lemon juice and cilantro to the mix.
  5. Mix together until everything is incorporated and serve immediately. You can pre-make this, but I’ve found that the avocados tend to discolor slightly (despite the addition of the lemon juice).