Green Guacamole

When I first moved here, I must admit, I did not like avocado.  I am a big texture person, and to me, it seemed eternally mushy.  But, when you move somewhere in which every party has a guacamole on the table and every restaurant has it on the menu, you start to partake. Then perhaps enjoy. Then perhaps can’t imagine your life without.

A very good friend of mine here in Playa has made guacamole for pretty much every gathering we’ve had over the years.   She is not one who likes to cook, she would rather sit and entertain us with her stories while we bring food to her, and then she groans in delight over everything, yes everything, you bring her.  She’s a great person to have at dinner because she makes you feel like you are a master chef.  She even claims to like my dry risotto.

She’s also a very last minute person, whereas when I moved here, I still moved on Canada time: planned months in advance and had list after list to get through.  Ironically, she also had lists, but I think she once claimed she wrote things down after she did them and then crossed them off the list, just so she would feel she’s accomplished something.  (I realize now, many of us do the same).  She would waltz into my house about (what felt like) 1 minute before people were coming over, tell me the stories of her day, while mushing avocado, chopping cilantro and onion, and asking me if the guac needed more salt.  It seemed to be done in a flash, was done with entertainment, and was always perfect.  I never bothered learning to make it because SHE, in my mind, was my guacamole girl.  (Sounds like a superhero name, she’d love that too).

One day I was with a friend who wanted to stop by someone’s house for a few minutes.  I went in and tried to follow along with their rapid-fire Spanish, but soon, my brain hurt and I faded out.  But not before she presented us guacamole to snack on.  Except her guacamole had no red tomatoes in it.  I asked my friend to ask our hostess where were the tomatoes and she replied that she put green tomatoes in her guacamole instead, which gave it a consistent color.  I loved it.  I felt it gave it a more solid consistency and a stronger taste.

After my dear friend deserted me (moved to Guatemala, yes I still make her feel guilty for it), I figured it’s time to make my own guac. So I thought back of all the years of watching her make it, changed red tomatoes to green, and presto, I was enjoying guacamole perfection.

Here in Mexico, the white onion is most commonly used in cooking, not the yellow onion that you are perhaps used to.  While they do sell yellow now in certain stores on certain days (usually when you want them they’re not there of course), use white onions for guacamole, they give a strong, sharp, not sweet taste to whatever you are using them for.  Use less in the recipe if you like, especially if you’re going somewhere you need to have nice smelling breath!


While the cost of avocados has gone up significantly since we have lived here, we still eat guacamole all the time.  It’s the first thing guests ask for when they visit with us (after Mexican beer of tequila of course) and so I can now proudly say that I can whip this up in a flash, like my dear friend, except not with as many entertaining stories as she could.




  • 6 ripe avocado
  • 2-3green tomatoes, diced
  • 1/2 white onion, diced
  • 1/2 cup cilantro, chopped
  • 1/4 jalapeno, diced OR a few dashes of your favorite hot sauce
  • 1 lime, sliced and juiced
  • salt to taste


Slice avocados in half and remove pit.  Scoop out flesh and put into a large bowl.  Mash with a fork, leave some chunks in it, do not puree.  Add tomatillos, onion, cilantro, jalapeno or hot sauce, lime juice, and salt to taste.  Combine well.  Add more heat or salt if desired.  Serve with corn chips.

*Note: leaving one pit in will help keep it from going brown.  Leftovers can be kept in the fridge, covered, but it will go a little brown.  Just stir or scoop out the brown part if desired and it’s still good to eat.




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