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Videoblog: Making Guacamole

Thanks to Chef Mark of ReMARKable Palate and Remarkably Mark for his twitter advice on keeping Guacamole fresh.

If you like this episode, be sure to check out and, two of the shows that inspired it.

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Guacamole Recipe:

Fresh Salsa base

  • 1 white onion, chopped
  • 2 large tomatoes, chopped, seeds and pulp removed
  • fresh cilantro
  • Lemon Juice and Apple Cider Vinegar
  • Salt to taste


  • 2 Ripe avacados, sliced
  • 4 tablespoons fresh salsa (tomato, onion, cilantro)
  • Lemon or Lime juice (keeps avacado fresh)
  • Salt (I use morton's hot salt for salt & a little kick)
  • Combine ingredients and stir / mash lightly. Don't overmix - big chunks of avacado are nice!
Comments (6) Trackbacks (0)
  1. nice job. easy to do and tastes so much better than the store variety. what is the ratio of tomato, onion, & cilantro in the salsa?

    thx, eric.

  2. Nice. I love Guacamole.

  3. Yum! Thanks for the shout out man! The cider vinegar is a nice addition (try aged sherry vinegar and red onions, scallions, or garlic scapes when in season, too)

    Here’s another tip. Easy way to get the pit out: Hold the half of the avocado with the pit in one hand and quickly and forcefully hack straight into the pit with a chef’s knife (don’t worry, you won’t hack into your hand, unless you have super strength!)

    Then give the knife a gentle twist, and the pit will come out without losing any of the avocado. To get the pit off the knife, knock the flat end of the knife nearer the handle right on the edge of the trashcan, and the pit will fly right off and into the garbage. Voila! (and you get to take out some aggression in the process and look like a chef)

  4. The Nanoloop music was a nice touch! I’ll have to give this a try.

  5. hell yes!! I love making this stuff. Something I just started doing is the opposite, I add an avacado and lime juice my salsa, just to change it up a bit. Here is my latest batch:

  6. Just one week left! You can do it. I have some Garlic Naan from Stonefire, I’m going to pair this with that… Wondering how the flavor will react with the crbiaerrnes, but I bet it will be delicious!

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