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Katie Davis



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Holy Guacamole!

Sunday, April 1, 2012 @ 09:04 PM

It’s been a little while since I shared a recipe with y’all…I missed the month of February and I apologize.  While I have been cooking, it has taken me awhile to really want to follow some complex recipes again…you know with the whole taking care of a baby, working, and keeping the house together.  But that being said, this recipe I want to share with you all today is far from complex…which got me thinking I really have no excuse for why I haven’t tried to share more “easy” recipes with you, other than my pure laziness in the kitchen.  So I hereby vow to be better over the next few months with staying on track and trying to share a new recipe with you each month.

Ok that being said, let’s dive into this month’s discovery.  I will be the first to admit, I LOVE ME some guacamole, but while I love it I am pretty picky about it as well.  I don’t love it too chunky, I really don’t enjoy it if it has cilantro (I know I’m weird), and if it’s spicy, forget about it.  So yeah that often doesn’t leave me too many recipes…side bar…why or why do chefs always insist on adding the cilantro and jalapeños, why?  Ok I’m done complaining, but I needed a easy appetizer to bring with me to a girl’s night, so when I came across this recipe I was intrigued, first and foremost because it called for lemon instead of lime, which boded well for me, since I had a random lemon in the crisper I was looking to use.   And while I have featured plenty of recipes from this woman before, with a Barefoot Contessa creation, I knew I was in good hands.





Copyright 1999, The Barefoot Contessa Cookbook, All Rights Reserved

Prep Time:
10 min
Inactive Prep Time:
Cook Time:
3 cups


  • 4 ripe Hass avocados
  • 3 tablespoons freshly squeezed lemon juice (1 lemon)
  • 8 dashes hot sauce (recommended: Tabasco)
  • 1/2 cup small-diced red onion (1 small onion)
  • 1 large garlic clove, minced
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 medium tomato, seeded, and small-diced


Cut the avocados in half, remove the pits, and scoop the flesh out of their shells into a large bowl. (I use my hands.) Immediately add the lemon juice, hot sauce, onion, garlic, salt, and pepper and toss well. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomatoes. Mix well and taste for salt and pepper.


TASTE: I took a few test bites when I first assembled the dish, I thought it was good, but I knew the real test would be if other people liked it.  I will admit this was totally up my alley as far as guac goes…nice and creamy, not overly chunky, just a hint of spice (for flavor), and no cilantro in sight!  I also really like that addition of the lemon, while I thought it a bit odd at first, it really helped keep the guacamole looking fresh and green for hours,.  I also liked having a little of that hot sauce, while I don’t like spicy, this added just enough for flavor without it being hot to heats sake.  So while I LOVED it, I was also really excited that it got rave reviews from all the girls and I even left with hardly any left, a great success dish if you ask me!

EASE OF PREPARATION: This dish was so easy to make that I will be repeating it many a time over the summer I’m sure.  It really was as simple as chopping a few ingredient and stirring together and to have a great guacamole recipe at my fingertips that I can whip up right before friends come over or just on a night where I am craving something fresh is really a great asset.

COST: Now in this instance I happened to have all of the main ingredients on hand and only had to pick up a couple of more avocados and a red onion.  But in the summer all of these things are items I am known to purchase quite frequently, so I can see myself having a great go to app, without costing us a lot extra for weird or unusual ingredients we never buy.

COMPLEXITY: Like I said above, if you can chop and you can mix, well this recipe is for you.  It is really no harder than that and it tastes like you truly made a complex work of art!

PORTION SIZE: It is hard to tell how many it serves, it did indeed make about 3 cups and easily fed us 6 girls some hefty servings and then some.

Overall I was quite happy with how this recipe turned out and happy to report that I have a go to guacamole recipe that will be used many times in the future I’m sure.  So I am happy to report that the Barefoot Contessa’s Guacamole 5 Little Piggies!

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