Rosalie’s Best Guacamole

NOTE:  After making guacamole over and over one day, I finally stumbled onto this recipe. It was so good, I had to make it again just to see if it was still true to the test.  It you love guacamole, you will love this recipe!


  • 4 ripe avocados
  • 1 medium ripe tomato, chopped fine and drained,  about 1/2 cup
  • 1/2 small onion, chopped,  about 1/3 cup
  • 1 large clove garlic, chopped fine
  • 2 jalapeno peppers, seeded and chopped fine
  • 1/3 cup fresh chopped cilantro
  • 1/2 teaspoon Lawry's garlic salt with ground parsley
  • 1/4 to 1/2 teaspoon coarse sea salt
  • 1/8 teaspoon coarse ground pepper
  • Juice of two limes
Cuisine: Mexican
Yield: Serves 6
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  1. Cut the avocados in half and remove stone.  Scoop out the flesh into a medium bowl.  Using a whisk, mash the avocados, and whisk until mostly smooth.
  1. Core the tomato and make a slit on the top of the tomato in the shape of a cross.   Plunge the tomato into a pot of boiling  water for about 30 seconds, then into ice water.  The skins will peel back easily from the slits at the top.   Cut the tomato in fourths, and then chop with a chopper until finely chopped.  Drain the juice and add the tomato to the avocado mixture.
  1. Add the chopped onion, garlic, jalapeno peppers, cilantro, garlic salt, sea salt, pepper and lime juice.   Using the whisk,  blend the mixture  together until smooth and all the chopped vegetables, spices, and juice are mixed in well.   Taste,  and add any additional spices if desired.
  1. Place the guacamole in a serving bowl  accompanied with  tortilla chips  or choice of sliced vegetables.  Serve immediately, or  cover with  clear wrap and place in refrigerator to serve later.   Serves 6.