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El Caminante’s Guacamole


  • 5 medium avocados
  • Juice of 1/2 lime
  • 3–4 Roma tomatoes, diced
  • 1 jalapeno, diced, or less to reduce spiciness
  • 1/2 small white, yellow or red onion, diced
  • 1/2 tsp garlic powder
  • 1 tsp salt, or to taste
  • Cilantro, minced


Cut avocados in half lengthwise and remove pit. Slice avocados into small squares, without puncturing peel, then scoop cubed avocado out of peel with spoon. Add to large bowl and sprinkle with lime juice.

Add tomatoes, jalapeno, onion, garlic powder, salt and cilantro. Mix with spoon, mashing avocado chunks. Serve with tortilla chip of preference. 

Tip: Lime juice delays the avocados from turning brown. Leaving an avocado seed in the bowl is believed to help as well. 

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