Cindi's Guacamole

by Cindi Sutter, Founder of The Spirited Table®


Guacamole wars rage from Texas to Minnesota and California to New York with this debate. Do you add tomatoes and cilantro into your Guac? 

My vote is absolutely not; that’s a job for pico de gallo. 

So this is my simple Texas recipe a twist. 


5-6 Avocados
1 sweet onion diced in small pieces
5-6 Limes
1-2 cloves garlic, or to taste
salt & pepper to taste


  1. Several hours before serving, dice onion and garlic and cover with lime juice; this marinates the onion and garlic and gets rid of the strong bite. 
  2. About an hour or so before serving, cut the avocados in half. Remove the seed, but set it aside for further use. Cut avocado into chunks while it’s still in the skin, it’s easier. Place avocado in a separate bowl. I like a chunky guacamole; so I mash some of the pieces with a fork but leave some chunks. In a pinch, you can add a package of wholly guacamole to expand the serving. 
  3. Add the marinated onions and the squeeze the rest of the limes, to taste
  4. Add salt and pepper. Enjoy with your favorite chips

Cooks Notes

  1. The easiest way to take out the avocado seed is, take a larger knife and give the seed a hard hit, twist the knife and out pops the seed. Then put the seed in the finished guacamole to keep it from turning brown so rapidly. Extra lime squeezed over the top also helps. 
  2. Thanks to my friend Nicole who lived in Mexico and provided the tip for marinating the onions and garlic ahead of time. It makes a big difference.