How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for George'S Guacamole?

You need 8 ingredients. The key ingredients include: 3 or more California avocados (Calaros), mashed, 2 nice size tomatoes (large), deseeded, peeled, dejuiced and then chopped finely, 1 1/2 small white onions, minced, 1 tsp. finely chopped fresh cilantro, and more.

Is George'S Guacamole suitable as snacks & appetizers?

Yes, George'S Guacamole falls under the Snacks & Appetizers category and is a great choice for this type of meal.

How do I store leftover George'S Guacamole?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

George'S Guacamole Recipe

Name: George'S Guacamole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 or more California avocados (Calaros), mashed; 2 nice size tomatoes (large), deseeded, peeled, dejuiced and then chopped finely; 1 1/2 small white onions, minced; 1 tsp. finely chopped fresh cilantro; 2 frozen, peeled and deseeded jalapeno peppers, finely copped; juice of 1 lemon; salt to taste; garlic powder to taste

George'S Guacamole – a delicious recipe with avocados, tomatoes, white onions, fresh cilantro, frozen, lemon. Easy to follow and perfect for any occasion.

Serves 4 Snacks & Appetizers

Servings: persons

3 or more California avocados (Calaros), mashed
2 nice size tomatoes (large), deseeded, peeled, dejuiced and then chopped finely
1 1/2 small white onions, minced
1 tsp. finely chopped fresh cilantro
2 frozen, peeled and deseeded jalapeno peppers, finely copped
juice of 1 lemon
salt to taste
garlic powder to taste

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
34 kcal
Category
Snacks & Appetizers

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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George'S Guacamole

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