While visiting Flo in Camarillo, I really enjoyed the guacamole she made. It may have had something to do with using ripe avocados picked directly from their own trees; but I also believe the lime juice made a difference, too. And when you are eating it with friends, it's an unbeatable combination.


  • 2-3 ripe avocados, coarsely chopped
  • 1-2 cloves garlic, minced
  • 1 Tbsp fresh lime juice or ½ tsp True Lime™ powder dissolved in 1 Tbsp water
  • 1 whole sweet onion chopped fine
  • 2 Tbsp chopped cilantro
  • 1 jalapeno pepper chopped find (small for mild and larger for medium)
  • ¼ tsp Adobo all-purpose seasoning (can be found in Mexican markets or in Mexican food section of some grocery stores)


Place all ingredients in a bowl and mix well.


Guacamole can be used with healthier chips. I prefer Beanfields vegan Bean and Rice Chips™ in Pico de Gallo or Sea Salt flavors, or Beanitos pinto or black bean chips.

Guacamole can also be used as for hors d'oeuvers. Toast thin slices of sourdough bread and then cut each slice into squares or triangles of about 2 inch size. Place a thin slice of tomato on the toast and top with a spoonful of guacamole. Looks good and tastes good!

Keeps well in an airtight container in the refrigerator for a few days.