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Guacamole (Barefoot Contessa)

Guacamole (Barefoot Contessa)

I finally tried the Barefoot Contessa’s famous guacamole recipe and now understand why so many people love it. I normally make guacamole with lime, jalapenos, and cilantro but in Ina’s version, you use fresh lemon juice, Tabasco sauce, diced tomato, and no cilantro. I adapted the recipe a bit by adding grated cotija cheese on top but otherwise kept it as written. My kids devoured this guacamole in minutes after school and both said it was fantastic. I was able to grab a bite or two before they finished it and thought it was really amazing. I enjoyed the fresh lemon and thought the salty cotija made it extra special. I know I’ll be making this guacamole again and again.

Guacamole (Barefoot Contessa)

How to Make Guacamole (Barefoot Contessa)

Cut the avocados in half, remove the pits, and scoop the flesh out of their shells into a large bowl.

Immediately add the lemon juice, Tabasco sauce, red onion, minced garlic, sea salt, and freshly cracked pepper, to taste. Using a sharp knife, slice through the avocados in the bowl until they are diced. Add the tomatoes and mix well. Taste and season with additional lemon, sea salt, or freshly cracked pepper if needed.

Pour into a serving bowl then sprinkle the top with freshly grated cotija cheese. Serve immediately with tortilla chips. Enjoy.

Guacamole (Barefoot Contessa)

Guacamole (Barefoot Contessa)

Guacamole (Barefoot Contessa)

Prep Time: 10 minutes
Total Time: 10 minutes
Course: Appetizer
Cuisine: Mexican
Servings: 2
Author: Adapted by Pam / Original by Ina Garten -Barefoot Contessa

Ingredients

  • 2 ripe avocados
  • tbsp fresh lemon juice
  • 4 dashes Tabasco sauce
  • ¼ small red onion, finely diced
  • Sea salt and freshly cracked pepper, to taste
  • ½ tomato, seeded & small-diced
  • Cotija cheese, finely grated, to taste

Instructions

  • Cut the avocados in half, remove the pits, and scoop the flesh out of their shells into a large bowl. 
  • Immediately add the lemon juice, Tabasco sauce, red onion, minced garlic, sea salt, and freshly cracked pepper, to taste.  
  • Using a sharp knife, slice through the avocados in the bowl until they are diced.
  • Add the tomatoes and mix well. Taste and season with additional lemon, sea salt, or freshly cracked pepper if needed.
  • Pour into a serving bowl then sprinkle the top with freshly grated cotija cheese.
  • Serve immediately with tortilla chips. Enjoy.
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6 Comments

  1. Like the idea of lemon — gotta try that! Terrific looking dish, and we all need as many dips and appetizers as we can get at this time of the year. Thanks!

  2. I actually had make your recipe over Ina’s for years. I like both but prefer your recipe! Change is good though – sometimes we just need to mix it up a little 🙂 Every time I make your recipe people tell me it’s the best guacamole they’ve had and it tastes “authentic”.

    1. Julia,

      Thanks for your kind words–I’m so glad you like my guacamole. Thank you for being a loyal reader!!

      -Pam