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"De gustibus non est disputandum"
(there is no disputing about tastes)
Michael Thorne Executive Chef,
Atomic Gourmet
Recipe search

Difficulty Level: Easy
Recipe Id: SPA1007


  • 3 ripe avocados
  • 9 tablespoons fresh lime juice
  • 1 large tomato; cut into 1" cubes
  • 1 large yellow onion; minced
  • 1 celery stalk; minced
  • 4 green onions; minced
  • 1 bell pepper; seeded and minced
  • 4 cloves garlic; finely minced
  • 3 small fresh hot chilies; seeded and minced
  • 1/4 cup minced fresh parsley
  • 1 teaspoon finely minced fresh cilantro
  • 1 teaspoon sugar
  • 1/8 teaspoon ground cumin
  • 1/4 teaspoon coarsely ground black pepper
  • 1/3 cup vegetable oil
  • salt and cayenne or Tabasco; to taste

  1. Scoop the avocados into a bowl and mash thoroughly with a fork.
  2. Add the lime juice a bit at a time, tasting after each addition, and stir well.
  3. Add all the remaining ingredients and mix.

As a dip, serve with potato chips, tortilla chips, thin slices of French baguette, or fresh vegetables. A dollop is nice served alongside a tossed salad. Spoon it inside crisp tacos. A spoonful on top of an omelet or a burrito is a very welcome addition. Try serving a platter of alternate slices of avocado, tomato, and cucumber on a bed of romaine lettuce with guacamole spooned over the top and the whole sprinkled with pitted black olives.


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