Guac and roll, let’s have a weekend!

It’s been a long, long week, but now it’s the weekend and there’s absolutely no better way to celebrate than with guacamole.

My guac recipe*

Serves: 1 (more if you share)


  • 2 ripe Haas avocados
  • juice from one small lime
  • 1 medium tomato, diced
  • 2 garlic cloves, minced
  • 1 jalapeño pepper, seeds in, minced
  • ~15 sprigs cilantro, minced
  • pinch of salt

Optional (but encouraged):

  • 1/2 white onion, diced
  • 1 red bell pepper, diced


Halve avocados and scoop flesh into a mixing bowl. Use a spoon to separate avocado into smaller pieces. Add all remaining ingredients. Mash with a potato masher until perfect. Cover bowl and refrigerate 10–15 minutes before serving. Lick potato masher clean (this is a critical step, don’t be ashamed).

*based on Scott Jurek’s Holy Moly Guacamole

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