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California Guacamole

There are as many different guacamole recipes as there are cantinas in Tijuana. Mine is a simple version, subtly flavored with roasted garlic and shallots. I try and keep the processing of the fresh ingredients to a minimum to let the flavors each play their role and always use fully-ripened, pebble-skinned Haas avocados.

Courses: Dips and Spreads, Starters and appetizers
Serves: 4 people

Recipe Ingredients

3   Fully-ripe avocados (medium)
1/4 cup 59mlFreshly-squeezed lime juice
1/3 cup 5.3g / 0.2ozFreshly-chopped cilantro
1 cup 93g / 3.3ozShallot - minced (medium)
1 tablespoon 15mlRoasted Whole Garlic - (see recipe)
1 tablespoon 15mlJalapeño - seeded, minced (small)
1 teaspoon 5mlSalt

Recipe Instructions

Halve one avocado, remove pit and scoop flesh into medium bowl. Repeat with remaining avocados. Pour lime juice over avocado flesh.

Using a fork or potato masher, mash lightly until mixture is still a little chunky. Stir in cilantro, shallot, Roasted Garlic, jalapeño and salt.

Serve with tortilla chips. (Guacamole can be made ahead and covered with plastic wrap and kept refrigerated for up to 8 hours. Return to room temperature before serving.)

This recipe yields about 2 cups, serves 4 to 6.

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