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"Perfect" guacamole is really all just a matter of taste. Technically, there's no wrong way to make it - well, unless you put something weird in it!

Recipe from Confections of a Foodie Bride


  • 2 large avocados
  • 1/8 - 1/4 tsp Tony Cachere's Cajun Seasoning
  • Juice of 1/4 - 1/2 lime
  • 2 cloves garlic, minced
  • 2 Tbsp sour cream (don't substitute fat-free)
  • 1/3 cup tomatoes, chopped
  • 2-3 Tbsp Texas 1015, chopped (a sweet onion; yellow will do)


  • Cut the avocados in half and remove the pit. With the flesh still in the shell, use your knife to cut the avocado into squares (think: checkerboard).
  • This way, when you spoon the flesh into a bowl, the avocado is already cut into manageable pieces.
  • Use a fork (or potato masher) and smash the avocados to the desired texture.
  • Don't aim for completely smooth - you want a good combination of creamy and chunky avocado.
  • Add the juice of 1/4 lime, 1/8 tsp Tony Cachere's, the remaining ingredients and stir well.
  • Scrape down the sides of the bowl and press a piece of plastic wrap onto the surface of the avocado to prevent browning.
  • Put the bowl in the fridge for at least one hour so flavors can develop (two hours are better).
  • Stir the guacamole and taste.
  • Add additional lime juice and Tony's as needed.

Categories: Appetizer  Guacamole 
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