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Mary's Classic Guacamole in a white ceramic bowl with a red handled serving spoon

Mary’s Classic Guacamole

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Mary’s Classic Guacamole Recipe is my new favorite with its touch of heat from jalapenos, a dash of color from minced tomatoes and a smattering of fresh cilantro.

I have a weak spot when it comes to guacamole and chips. Who needs dinner when there is a bowl of the best recipe for guacamole along with lightly salted tortilla chips?

Mary's Guacamole in a white serving bowl with cilantro and a tortilla chip

The BEST Recipe for Guacamole 

My whole family trekked to Colorado this summer to visit my dad, who was delighted to see his grandchildren and go on “adventures.” When my sisters and I were children, we spent the majority of our summer vacations in the picturesque ski town of Aspen, Colorado. Decades ago, summers were quiet and the streets were filled with few tourists.

My dad was there to attend the physics institute, which was very loose with its demands on their scientists. Meaning we were up at dawn many mornings, donned with our hiking boots and backpacks to head to a mountain lake, treacherous pass or 14, 000-foot peak. Learning a few tidbits about the wildlife and rocks was about the only “science” happening on many days.

Once my kids were walking, we started the tradition of joining my parents for biennial trips to our favorite mountain destination. That was where I sampled my first delicious classic guacamole recipe, not too commonplace in Ames, Iowa back in the day.  We headed back to Aspen, for the first time in nearly a decade, this summer. That’s where my friend, Mary, shared her best guacamole recipe!

Mary's Classic Guacamole in a white ceramic bowl with a red handled serving spoon

Mary’s Classic Guacamole Recipe

As has happened more than once with this blog, I have found fellow bloggers with deep connections to my roots. One of these is Mary of Lights on Bright No Brakes. We were both part of the French Fridays group, which cooked its way through Dorie Greenspan’s cookbook, Around My French Table. We found out we were both from Iowa, that we both had lived in the same town at different times, and THEN that her daughter went to high school and was friends with my youngest sister. Small world, right?

And she happens to currently reside in Aspen. It was another reason to drive over one of the Top 10 Scariest Roads for White Knuckle Driving to the now luxurious resort town. Mary so graciously escorted us into her condo on a stormy evening with umbrellas for all. She had a marvelous spread including an array of cheeses and this outstanding guacamole, now known as Mary’s Classic Guacamole.

I wasn’t shy about going back for thirds. She also sent us home with a parcel of homemade granola (which I will share tomorrow) and a fresh pie made with ripe, sweet Colorado peaches. We gabbed and laughed, the guys with their beer and Mary and I sipping on wine. It was like visiting with a lifelong friend.Classic Guacamole photo and text collage

How to Make This Best Recipe for Guacamole from Scratch

Today, I’m sharing Mary’s marvelous recipe for guacamole. Not typical of the other recipes I’ve made, it starts with a homemade chili paste made of onions, cilantro and jalapenos which was then mixed with ripe avocados, diced tomato, more cilantro and onion. Truly the best recipe for guacamole I’ve ever made. And I’ve tried a lot!!

  • The most important ingredient in this classic guacamole is the avocados. They must be ripe, so they are soft enough to make into a dip.
  • I like to buy them firm and green and let them ripen a day or two at home. This prevents the dreaded grocery bag bruising which can happen trying to transport soft, ripe avocados home.
  • PRO-Tip: To check for ripeness, first give your avocado a gentle squeeze. It should give slightly without leaving an indentation. If you’re still unsure, remove the little stem end at the top of the avocado and examine the color underneath. If it’s green, it’s ripe. If it’s brown, it’s over-ripe. If the stem end does not come off easily, the avocado is not ripe.
  • My addition to this recipe was to add a little lime juice to preserve the color of the avocados, but otherwise made this guacamole true to Mary’s recipe. PRO-Tip: The acid in the lime juice prevents the avocados from oxidizing, or turning brown.
  • If you don’t want to add lime juice, just make sure you press some plastic wrap onto the surface of the guacamole as soon as it’s mixed. This will prevent any air from reaching the guacamole and starting the oxidation process.
  • granite molcajete is a Mexican mortar and pestle that’s perfect for making this recipe for guacamole. By pulverizing the chile paste ingredients, you’ll release oils that chopping will not. If you own one, make both the paste and the guacamole in your molcajete for a most authentic guacamole.

Complete Your Meal:

Kick off your menu with this terrific guacamole as a starter. Here are some more recipe to round out your meal.

More Tex-Mex Appetizers You’ll Love:

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Mary's Classic Guacamole in a white ceramic bowl with a red handled serving spoon

Mary’s Classic Guacamole

Perfect guacamole adapted from Rosa Mexicano

  • Author: Liz Berg
  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Yield: 4 servings 1x
  • Category: Appetizer
  • Method: Mixing
  • Cuisine: Mexican

Ingredients

For Chile Paste:

  • 1 tablespoon finely chopped white onion
  • 1 firmly packed tablespoon chopped fresh cilantro
  • 2 teaspoons finely chopped jalapeño, or more to taste
  • 1/21 teaspoon of salt (start with 1/2 teaspoon and add more if needed at the end)

For Guacamole:

  • Chile paste
  • 34 medium ripe but firm Hass avocados (about 8 ounces each)
  • 3 tablespoons diced tomato
  • 2 packed tablespoons chopped fresh cilantro
  • 1 tablespoon finely chopped white onion
  • Lime juice, to taste, optional
  • Tortilla chips, for serving

Instructions

  1. Make the chile paste: Grind the onion, cilantro, jalapeño, and salt together in a molcajete (I used a mortar and pestle, but chopped ingredients together first) until all the ingredients are very finely ground.
  2. Cut each avocado in half, remove pits, then cut a cross-hatch pattern into the flesh and scoop out the flesh into a medium bowl with a spoon. Stir in chile paste, then tomatoes,
  3. cilantro and onion. Mix to desired consistency. Squeeze in some lime juice if desired. Check for seasonings and add salt if desired.
  4. If not using immediately cover the surface with plastic wrap to minimize browning.
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31 comments on “Mary’s Classic Guacamole”

  1. Guac is a very nice treat! Sounds good:@)

  2. Lizzy, I’ll have to agree with you. I wouldl be happy having a bowl of guacamole and chips for dinner 😀 I like the way you made yours, where the avocados are nice and chunky.

  3. I am a huge fan of anything with avocado, Liz. This chunky avocado dip looks utterly delicious.

  4. Guacamole is a favorite around our house too. This looks delicious. Sounds like a fun trip to Colorado.

  5. Completely agree, ‘Who needs dinner when there is a bowl of creamy avocado along with lightly salted tortilla chips’. Love this super delicious and flavorful avocado dip.

  6. Dear Lizzy, I too like my guacamole a little spicy. This sounds perfect! xo, Catherine

  7. Oh, though it looks and sounds delicious would be too spicy for me 😀

  8. I love how refreshing guacamole is! Although, it has to be home-made like yours! The shop bought versions always taste so artifical to me…..yours looks delicious!

  9. Love a good guacamole. And this one looks outstanding. Terrific recipe, really fun story. So nice to connect with people, isn’t it? And it can be such a small world. Great read — thanks.

  10. Thank you. Liz. I am so delighted to now be a part of the Skinny Chick’s blog forever. An honor, indeed. It was truly one of my Summer highlights to meet your entire family (hadn’t met the young men) and only disappointed we didn’t see a Mr. Bull Moose at the Bells. We did see that frisky bear and I am happy to report that we think he has safely gone into hibernation only to return to the Maroon Bells area next year. I hope you won’t wait another decade to return. XOX

  11. I could eat my weight in this guacamole! The texture looks just perfect!

  12. I have a serious weak spot of guacamole so if you say it is amazing it must be really divine, will have to try it. So nice to have a chance to spend time with a fellow blogger .. and one with so little degrees of separation 🙂 Colorado is on the bucket list.

  13. This looks like my ideal guacamole — I love it the chunkier the better!

  14. This guacamole looks absolutely delicious, Liz! I could eat this all day long 🙂

  15. What a small world! I am so with you on this one! Who needs dinner when you have guacamole?! Looks delicious!

  16. It’s hard to explain the magical bond between our Dorista friends, isn’t it? I’m glad you shared some good eats and, even more importantly, conversation and fun time together! I miss you on Fridays.

  17. This sounds like perfect guac! How nice for you to do that this summer. It has been so long since we’ve spent time in Aspen and to think we used to go very year for a good 15 years. What has happened to me?!!! The world is so big, but yet so small!

  18. I totally agree with you! Who needs anything more than a creamy guacamole and chips?

  19. I would go back for fourth and fifth if I were you :). I did not know that you spent part of your childhood here in Colorado, how lovely.

  20. I had guac for the first time maybe 2 years ago, and the rest is HISTORY! Seriously. Oh man, when it’s in front of me… I cannottttt stop!

  21. Another guacamole lover here.
    Amalia
    xo

  22. Guacamole is a favourite at our place… we often have avocado smash for lunch, Liz. Lovely recipe, thank you so much xx

  23. awww how nice you all got some time with your dad!!!

    and this guac looks like PERFECTION-I still need to find my fave guac recipe and this is def going to be added into the running!

  24. What a wonderful story! We hope one day we’ll be able to visit the mountains of Colorado. We’ve seen it so many movies and documentaries and the place is heaven!
    Regarding Mary’s guacamole, we’ll try this one out too of course. We only started having guacamole on May (since avocados are exotic here in Greece , therefore very few people use them), after Panos’ dad had a heart surgery and the good doctor suggested avocado consumption among other things. And they-were-delicious!
    We almost always add cumin but this one has the chile paste instead. Yummy! We’ll try to get mild peppers though as my stomach can’t tolerate hot spices:/
    Thank you for the wonderful post, have a beautiful week dear!
    xoxoxo

  25. Yum chili paste, that’s different.

  26. Wonderful!! I love guacamole 🙂 I’d eat it with a tsp 🙂

  27. Lizzy,
    How sweet that you met Mary and that you have so many things in common. Some day I hope to go to foodie events and meet fellow bloggers too but I work full time, so who knows when I’ll be able to do that.
    Annamaria

  28. I use the same ingredients, but need to try the effect of chili paste in a new batch of guacamole. My husband doesn’t eat guacamole so it’s always nice to have the whole bowl to myself!

  29. always a winner game day!

  30. This is an excellent guac recipe!!!

  31. I love guacamole so much, and I’ll try it in any form you can make! I love the various differences in this than the basic guacamole, and I love that you left it chunky. Avocados are so good!

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