Here There and Everywhere

Expat wanderer

World Class Guacamole


The co-ops and stores in Kuwait are full of beautiful avocados right now. Chose ones that are already a little soft and buy two or three – or more! This dip goes FAST.

Cut the avocados in half, scoop out pulp (save the seed to put in dip until you serve it, I don’t know why but it helps keep the avocados from turning dark) and mash the pulp in a bowl.

Chop two or three cloves of garlic very finely and toss in with pulp.

Chop half an onion, very finely, and toss in.

Chop cilantro, very finely, maybe 3 – 4 Tablespoons, and toss into pulp.

Chop up one tomato, and toss into avocodo mix.

Add fresh squeezed lemon juice from one half lemon.

Add 1/2 teaspoon salt. Stir everything together – Taste – is there enough salt?

Some people put mayonnaise in guacamole. *shudders at the very thought* If your avocados are of the right ripeness, once you add the tomato and the lemon juice, you won’t need any more moisture – the guacamole will be perfect.

Serve with tortilla chips, the corn kind, not the flavored kind. The combination is perfect for a hot Kuwaiti summer’s day.

The serving/mixing stone in the photo is called Molcajete.)

July 6, 2007 - Posted by | Cooking, ExPat Life, Kuwait, Recipes, Shopping


  1. Cool, I LOVE guac! Thanks for the recipe. I will try it!

    Comment by Carly | July 6, 2007 | Reply

  2. Carly, hope you like it! I just had some yesterday . . . Yummy!

    Comment by intlxpatr | July 8, 2007 | Reply

  3. Word to the lemons.

    I believe the addition lime to be a misnomer, overpowering the delicate natural flavor.

    I like to scoop the seeds out of the tomato with a spoon, then fillet out the pink flesh with a sharp knife, adding only a brunois of the bright, bitter skin, for color and to balance the inherent waxiness of the ‘cados.

    A little seeded, diced green chile is a nice addition as well.

    Ooh, and anchovies too.

    Well. . .

    Maybe not that last one.

    Comment by heartodarkness | July 9, 2007 | Reply

  4. Holy Smokes, Heartodarkness, you go to a LOT of trouble! And I love the addition of the diced chile. I love anchovies, but I don’t think my husband would like that. But lime instead of lemon . .. .I have to say, that sounds GOOD to me. Just not too much – and the acid helps the color not to go brown, if it lasts that long, which it usually doesn’t.

    Comment by intlxpatr | July 10, 2007 | Reply

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