If you want a dip that feels instantly festive, guacamole is hard to beat. Mary M. Thompson’s version keeps things boldly fresh — creamy avocados, plenty of chopped crunch, and a citrusy hit of lime that wakes everything up.
What makes this recipe stand out is the mix-in trio: scallions, red bell pepper, and red chiles. The scallions add a clean bite, the bell pepper brings sweetness and color, and the chiles give you a gentle (or not-so-gentle) warmth depending on how much you leave behind when you seed them. A pour of olive oil rounds it out, and the final drizzle on top makes it feel a little special even on a casual weeknight.
I can see why Mary went with a simple “mash and stir” method here — you get a chunky, rustic guacamole that’s perfect for scooping with tortilla chips. The key is timing: squeeze the lime juice in early to help keep the avocados looking bright, then taste for salt right before serving. If your crowd prefers a smoother dip, Mary’s note about using a food processor is spot on, but you’ll still want to leave a little texture so it doesn’t turn into a puree.
This is a natural fit for taco night, game day, or a quick appetizer platter with veggies. If you’re making it ahead, press plastic wrap right onto the surface to slow browning. And if you’re feeling playful, try folding in diced mango or tomato for a fresh twist. Either way, it’s the kind of guacamole that disappears fast — so consider doubling it when avocados are at their best.
Guacamole
Equipment
- Mixing bowl
- Fork or potato masher
- Cutting board and knife
- Measuring spoons
- Citrus juicer (optional)
- Food processor (optional)
Ingredients
- 4 avocados
- 2 garlic cloves
- 4 scallions
- 3 fresh red chiles seeded
- 2 red bell peppers seeded
- 5 Tbsp. olive oil
- Juice of 1 1/2 limes
- Salt
- Chopped cilantro to garnish
- Tortilla chips
Instructions
- Mash avocados.
- Finely chop garlic, scallions, chiles, and peppers and stir into avocado.
- Add 4 tablespoons oil and lime juice.
- Season to taste with salt.
- If you want a smoother dip, put in food processor.
- Drizzle oil over top, sprinkle with cilantro, and serve with tortilla chips.
Notes
- Use ripe avocados that give slightly when pressed—too firm won’t mash smoothly.
- Add lime juice early to keep the guacamole greener for longer.
- Seed the chiles carefully (gloves help) to control heat and avoid irritation.
- Press plastic wrap directly on the surface if you’re making it ahead to reduce browning.
- Add diced tomato or mango for a fresh, juicy twist (great for summer).
- Make it milder by swapping the red chiles for jalapeño and using just one.
- Oil-light: skip the final drizzle and add a splash of water if you want it looser.
- Keto/low-carb: serve with cucumber rounds, bell pepper strips, or celery instead of chips.
75 Years of Caring and Sharing (2006) is a Jersey County, Illinois community cookbook from the Jersey County Homemakers Education Association—exactly the sort of local collection that fuels potlucks, reunions, bake sales, and weeknight dinners. The recipes lean classic and practical: familiar ingredients, reliable methods, and that “make it again” comfort-food payoff.