This image courtesy of Joseph DeLeo

In 1993, my dear friend Bobby Collins got me hooked on guacamole; therefore, he is the inspiration for this recipe. As the title boasts, this guacamole is indeed perfect: perfect in panini, perfect with tortilla chips, perfect with salads, and especially perfect when a frozen margarita is served alongside!

NotesFor easier guacamole, substitute ½ cup (125 ml) of your favorite salsa or fresh pico de gallo for the tomatoes, jalapeños, garlic, red onion and cilantro.

I enjoy making and serving guacamole in a molcajete, the traditional Mexican version of a mortar and pestle.



Total Timeunder 15 minutes

Kid FriendlyYes

OccasionBuffet, Cocktail Party, Family Get-together, game day

Recipe Coursecold appetizer

Dietary Considerationvegetarian

Mealdinner, lunch, snack


Taste and Texturecreamy, herby, hot & spicy, savory, sharp

Type of Dishdip/spread


  • 2 large avocados, peeled and pitted
  • 1 tbsp (15 ml) sour cream, mayonnaise or ranch dressing 
  • 3 plum (Roma) tomatoes, seeded and chopped
  • 2 jalapeno peppers, seeded and minced
  • 2 cloves garlic, minced
  • ¼ cup (50 ml) finely chopped red onion 
  • 1 tbsp (15 ml) chopped fresh cilantro 
  • 2 tbsp (25 ml) freshly squeezed lime juice 
  • Salt and freshly ground black pepper


  1. In a bowl, roughly mash avocados. Stir in sour cream. Gently fold in tomatoes, jalapeños, garlic, onion, cilantro and lime juice. Season to taste with salt and pepper.


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