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Boulder’s Greatest Guacamole: Good And Good For You! Holy Guacamole Superman!


Guacamole is a beloved in Boulder and everywhere. It is a versatile dip that can be enjoyed with tortilla chips, as a topping for tacos, or alongside your favorite Mexican dishes. Scooping out of the container, right from the fridge, with Tostitos works fine also. That’s what I’m going to do in about five minutes! Making the perfect guacamole doesn’t have to be complicated; in fact, it can be simple, fast, and coarse, resulting in a delicious and healthy dip that’s perfect for any occasion. This recipe requires no blender, making it an easy and convenient choice for guacamole enthusiasts.

Simple Ingredients, Delicious Results


3 medium to large avocados, ripe, meaning soft to the touch but still pretty on the outside. Over-ripe means too soft, and then rock hard. You fingers should press easily into the still somewhat firm avocado. Imagine it about the firmness of modeling clay or unless you are really well-muscled, the firmness of your forearm when you make a fist.

bowl of avocados

Juice of a large lemon. Bottled lemon juice is not terrible. (In fact, I admit, it’s pretty good). Perhaps 3 tablespoons.

Salsa or diced tomatoes. About 3 tablespoons or one medium tomato. If the tomato has no flavor, why bother adding it? Sometimes small cherry tomatoes are a good choice. Exercise caution slicing tomatoes. If your knife is dull, sharpen it first before cutting anything! A dull knife is more dangerous than a very sharp knife.

Diced red onion, or yellow onion. Red is better, and yellow works fine. I like about one slice of a medium to large onion about 1/8″ thick. Dice it fine enough so that you are not biting into large pieces of onion.

Skip salt, use Tostitos. What more can I  say?

Favorite hot sauce to taste.  Your favorite hot sauce, or just the salsa will add the essential bite, mild or spicy. Your fellow diners might not like it as hot as you do.

Cilantro is a classic popular ingredient. I do not like cilantro! In any event, a very little bit goes a long way. Some chopped fresh parsley will do it no harm. Personally I’d skip the cilantro and just use some parsley.

green vegetables beside gray knife

To make the perfect guacamole, you’ll need just a few simple and fresh ingredients. Start with ripe avocados—these should be slightly soft to the touch but not too mushy. Slice the avocados in half, remove the pit, and scoop the creamy green flesh into a mixing bowl. Caution! For whatever reason, cutting an avocado in half and removing the pit puts people in the ER with slice cuts. Don’t cut towards your hand. Use the point of the knife to start the splitting. slice around the fruit (yes it is a fruit) the long way.

Yes, an avocado is a fruit which grows on trees. Specifically, it is a single-seeded berry that comes from the flowering plant species in the Lauraceae family. It is often mistaken for a vegetable due to its savory flavor and culinary uses, but botanically, it is classified as a fruit. It is also one of those “magic foods,” good and good for you!

Put the knife down! Twist the avocado to separate the two halves, leaving the pit in one half. Set the 1/2 with the pit on the cutting board. Either use a spoon to remove the pit or, with care, and hands out of the way, whack into the pit with a large knife. The knife will slice slightly into the pit, twist a little and lift the pit out. I suggested keeping your fingers out of the way, since “fingers” are not on the ingredients list! The fleshy part can then be quite easily scooped out of the “shell” with a spoon. I like to put the lemon juice on top of what I’ve scooped out right away to keep it from turning brown. I chop the avocado scoopings into chunks about the size of a small blueberry. Then, eat some blueberries because they are good for you. I personally do not like creamy guac. I like it with some substance. I do not want it through a food processor!

Next, add finely chopped red onion, although yellow onion works just fine.  diced tomatoes, and minced fresh cilantro to the bowl.  I skip the tomato, a classic ingredient, and just use a great salsa. Colorado is a very difficult place to get tomatoes with flavor. These ingredients not only add flavor and texture to the guacamole but also contribute to its vibrant appearance. Squeeze in the juice of a fresh lemon to provide a citrusy tang that complements the richness of the avocados. Remember that I love lemon. I’ll use the juice of half a large juicy lemon or an entire small less juicy lemon. Probably two tablespoons.

sliced avocado on plate

Finally, season the mixture with a pinch of salt and a dash of black pepper.  These are not necessary for my palate. I like Tostitos for dipping and for the salt. The  simple ingredients come together to create a guacamole that is bursting with fresh flavors and satisfying textures. Again personally, I do not like “guacamole paste.” I like it far more coarse. I do not want avocado soup! It takes more time to wash out the food processor than to chop and dice the ingredients. If you don’t have a sharp knife, then sharpen the knife you’ll use. A 6″ chef knife works for about everything. A small fruit knife works great for slicing the fruit in half and for cutting up the avocado pieces into chunks. I chop up the avocado right in the bowl I’m using for the mix. No cutting board is needed.

bowl of avocados

Fast and Easy Preparation

One of the best things about this guacamole recipe is its speed and simplicity. With no blender required, the preparation process is quick and straightforward, allowing you to enjoy your homemade guacamole in no time. The batch I made to get into the right mindset to write this blog took about ten minutes including washing the cutting board, the knife, and putting the guac into a container. It should last several days easily in the container in the fridge. Best to let it warm up a little before serving. Once you have all the ingredients in the mixing bowl, use a spoon to mix everything together. No further mashing, squishing, pounding, chopping, pressing, or otherwise slaughtering is necessary. Try to not turn the avocado into mush. If you want avocado like sour cream, use someone else’s recipe!

The goal is to achieve a coarse and chunky consistency—this texture adds a delightful rustic charm to the guacamole and ensures that each bite is packed with a satisfying blend of flavors and textures. The fast and easy nature of this recipe makes it ideal for last-minute gatherings or whenever you’re craving a fresh and flavorful dip.

The Perfect Guacamole Recipe: Simple, Fast, and Coarse for a Delicious and Healthy Dip

Healthy and Satisfying Dip

Unlike store-bought guacamole that may contain preservatives and unnecessary additives, this homemade version offers a healthy and wholesome dip option. Avocados are packed with heart-healthy monounsaturated fats, fiber, and an array of essential nutrients. When combined with the fresh ingredients and minimal seasoning in this recipe, you can indulge in a guilt-free dip that satisfies your cravings while nourishing your body.

For an extra kick, consider serving your homemade guacamole with a side of chunky salsa. The combination of creamy guacamole and zesty salsa creates a flavor explosion that will have your taste buds dancing. Whether you’re hosting a party or simply treating yourself, this guacamole recipe is sure to be a hit.

In conclusion, this simple, fast, and coarse guacamole recipe offers a delightful way to enjoy the natural flavors of fresh avocados. With minimal preparation and no blender required, you can create a delicious and healthy dip that’s perfect for any occasion. Whether you’re a guacamole enthusiast or a newcomer to this beloved dip, give this recipe a try and savor the vibrant and satisfying experience it brings to your table.

Lenny Lensworth Frieling

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