• Cooking Time:
  • Servings: 6
  • Preparation Time: 10 minutes


When we moved to Tokyo in the early 1990s, there wasn't much access to Mexican food. We missed the Tex-Mex we had in Fort Worth, so I learned to make some of our favorites.


  • 3 ripe avocados
  • 2 T. lemon juice
  • 1/3 c. minced onion
  • 1 t. chili powder
  • 3 T. salsa
  • 1/4 t. salt


  • Peel avocados and mash pulp, leaving a few small lumps throughout. Add the rest of the ingrediants, mixing lightly. If not serving immediately, refrigerate in covered bowl with avocado pits immersed in guacamole to keep from darkening. Yield is about 2 cups.

Categories: Mexican 
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