Fresh Guacamole

Fresh Guacamole

Preparation Time: 10 min
Cook Time: 5 minutes
Servings: 6–8


  • 5 large Hass avocados
  • 3 roma/plum tomatoes, chopped in small squares
  • ½ onion, finely chopped
  • 2 or 3 limes, depending on how juicy they are
  • ½ cup fresh cilantro, chopped
  • ½ jalapeño, chopped (if you like spicy food)
  • 1 teaspoon salt (I use Himalayan salt)
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • ½ teaspoon dried oregano


  • Medium bowl
  • Cutting board


Wash all your fresh ingredients.

Cut the avocados lengthwise in half. Open the two halves to expose the pit. Using a large spoon, remove the pit and put it aside. Scoop out the avocado meat and place it in a medium bowl. Mash the avocados and add two pits into the bowl to keep the avocado from browning.

Squeeze your limes onto your mashed avocados and add the salt, onion, tomatoes, jalapeños, and cilantro.

Stir in the black pepper, paprika, and dried oregano.

Cover the bowl and refrigerate it for 30 minutes.

If you have guacamole left, you can save it in a glass container (do not use aluminum) with the pits. The pits will help the avocado from turning brown.