Holy Mole! Guacamole!

Did you know: “Avocados are fruits and are technically considered a single-seeded berry. What makes the avocado so versatile is its sweet yet savory flesh. Nutritionally, avocados are more like a vegetable and are listed as such in the USDA sites.” (source: https://loveonetoday.com/nutrition/avocado-fruit-or-vegetable/)

I grew up eating avocadoes from a very early age. My grandfather had groves of fruit trees in the 60’s in a rural area of Southern California close to San Diego. Besides citrus trees, he had avocado trees, hundreds of them. So when avocadoes were in season, they appeared on the table and in recipes a lot. 

My grandmother might have been Italian, but she loved Mexico. And because their groves were close to San Diego, avocados were often used in Mexican style dishes that my grandmother would cook. 

Guacamole was a favorite – because it used up avocados and face it, it’s just plain great with chips or veggies anytime! So here is my version of grandma’s guacamole (she never wrote down recipes or measured – I think it goes against the Italian heritage 🙂 ). 

Avocados and lime juice.

Mash with a fork.

Add in all chopped veggies and seasonings. Mix together. (I used white onion today but I prefer red onion in this recipe – it adds a little more heat and flavor I think.)

And it’s ready to eat!


Holy Mole Guacamole

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  • 3 medium sized avocados, ripe
  • 1/2 small red onion, finely diced
  • 2-3 Roma tomatoes, diced (use 3 if small)
  • 3 tablespoons fresh cilantro, chopped
  • 1 jalapeno pepper, seeds removed and finely diced
  • 2 garlic cloves, minced
  • 1/2-1 lime, juiced (depending on size of lime and juiciness, may only need 1/2)
  • 1/2 teaspoon salt
  • Dash of pepper
  • Dash of garlic powder (optional)
  • Dash of jalapeno powder (optional)


  1. Slice the avocados in half, remove the pit and skin, and place in a large mixing bowl.
  2. Add lime juice to the bowl and mash the avocado with a fork until desired texture is reached (chunky or smooth).
  3. Add the remaining ingredients and blend together.


Guacamole is ready to eat right away- does not need to sit for flavors to marry.


Calories: 1110 cal
Carbohydrates: 84 g
Fat: 90 g
Sodium: 1248 g
Protein: 18 g
Fiber: 49 g

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