150: Guacamole

150: Guacamole

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I made guacamole with two avocados I had around.

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I hadn’t really planned on guacamole – I’d bought avocados without really having a plan for them – but I managed to more-or-less make the Guacamole recipe from my 2000 Betty Crocker cookbook (affiliate link).


guacamole from the betty crocker cookbook
Guacamole garnished with red bell pepper

This wasn’t bad. I think it would have been better as written, with 2 jalapenos and fresh cilantro. Alex preferred it garnished with the red bell pepper, and I  agree. I think this guacamole would make a nice addition to a burrito or some other dish, but in general I’d rather have a different, more interesting recipe as a dip.


adapted from the 2000 Betty Crocker Cookbook

Author: Leona Konkel
  • 2 jalapenos (I used 1)
  • 2 ripe large avocados
  • 2 tablespoons lime or lemon juice
  • 2 tablespoons finely chopped cilantro
  • 1/2 teaspoon salt
  • Dash of pepper
  • 1 clove garlic (minced)
  • 2 medium tomatoes (optional; I omitted these)
  • 1 medium onion (optional; I omitted this)
  1. Mash all ingredients together. Cover surface of guacamole with plastic wrap to help prevent browning if serving later. 

Recipe Notes

I only had one jalapeno, which I minced. I didn't feel like cutting up onion to put in it, and it sounded like it and the tomatoes really were there to make the guacamole interesting. I didn't have fresh cilantro, so I used some frozen cubes of it I'd bought at Trader Joe's.

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