m & r’s famous guacamole

we went to the boulder farmer’s market today, for the first time {cannot believe it has taken us 3 years}.  it did not disappoint!  our intention was to just get a few peaches, but of course we came home with some other wonderful produce as well… check out our loot!

peaches, pears, garlic and of course a few ingredients for our guacamole: purple onion, heirloom tomatoes and hot peppers. {the darker green peppers are serrano chiles {the best for guac!} and the market-guy told us that the lighter green one is called a “lipstick” pepper, but according to our Google search, that doesn’t seem quite right…}

after strolling the market we had a nice lunch in boulder and then headed home;  we needed to make sure we had enough time to whip-up some of our famous guacamole to snack on while matt is busy nerding out on his fantasy football draft…

so here it is, long long awaited by my parents; our recipe for delicious homemade guacamole. we would like to dedicate it to my mom and dad {Hi Mom, Hi Dad!!} especially since that without their gift of the “slap-chop” it would take us almost double the time to create our favorite chip dip.

m & r’s  Famous Guacamole

an original recipe from: Matt & Rachel’s Kitchen, dedicated to Bob & Melanie

serves 4-6 people {matt & i can devour almost all of it ourselves, but we’re crazy like that}


  • 3 avocados, ripe {check this site out to see how to pick yours}
  • half of a small purple onion, chopped
  • 1 bunch cilantro
  • 2 large serrano chiles or 3 small {serrano chiles are hotter than jalapeños, so adjust amount to suit your heat tolerance. scoville scale}
  • 1 medium-large heirloom tomato {we used half of a large yellow heirloom and half of a small red heirloom}
  • half a lime
  • .25 tsp salt
  • .25 tsp cumin
  • .25 tsp garlic salt


Halve the avocados, use a spoon to remove the pit and then scoop out the avocado into a large mixing bowl.  If your avocados are at the perfect ripeness, they should mash easily – use a potato masher to work them into the perfect texture, a little lumpy.  Halve your lime-half and juice one of the wedges into the bowl, add chopped onion, mix well.

Next, prepare your cilantro.  Pick the leaves off their stalks and place on a cutting board.  {Don’t be shy here, I think cilantro is what makes guacamole so good, so I don’t believe it is possible to use too much; we use almost the entire bunch.}  Once you have your pile of leaves, chop with a sharp knife, or use a slap-chop! Add to avocado bowl.

Slice chiles in half {careful! these puppies are hot, touching your eyeball after handling will not make for a fun day}.  Use a spoon {we use a grapefruit spoon} to scrape out the seeds into the trash / sink / compost.  Chop well and dump into avocado bowl.

Cut your heirloom tomato into smaller-than-bite-size pieces.  You don’t want them too big, but not too small either as they might get lost in the mix.  Add tomato to avocado mix, carefully folding them in.

Add salt, cumin, and garlic-salt to avocado bowl.  Juice the other half of your lime in and mix well.

Give it a taste and add salt as desired {we don’t think any extra is needed!}.  Our favorite chips to dip are Garden of Eatin’® Red Hot Blues {try these for a spicier experience} and Garden of Eatin’® Blue Chips.  …Enjoy!! 

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2 thoughts on “m & r’s famous guacamole

  1. Momma Stones says:

    Now this is great guacamole! Thanks for dedicating this yummy recipe to us :)

  2. […] Original Recipe from: Matt & Rachel’s Kitchen **not to be confused with our famous guacamole!** […]

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