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Glammed Up Guacamole You Won’t Stop Dipping Into —Seasoned With A Pinoy Plot Twist

Green means go!  The abundant harvest season for avocadoes is in full swing now from May through to September and we’ve got “guac” heavily on our minds.  Guacamole, (said "gwa-kah-moh-leh" ) is a Mexican appetizer dip that’s complementary to salsa and much thicker and richer in consistency.  You have avocado combined with chopped aromatics and spices as your prime flavor vehicle. Children may or may not like it (because of the Shrek-y green hue) but adults of all ages who love fresh dips and Mexican food, including Via Mare’s very own Glenda Barretto (who’s tried this and approved it), love this particular version or homemade guacamole with crispy tortilla chips (guacamole also goes well with shrimp appetizers). It’s best to combine this recipe using a Mexican molcajete but any mortar and pestle or "pang-dikdik"  will do, you can also mash in a bowl with a large serving fork.  Refrain from using the food processor because it will just turn it into mush and not leave enough texture. You can of course still use it if you have good short burst control in your food processor.  



Serves 3


  • 2-3 (3-4 if they’re small) avocados
  • 1 red onion finely chopped/minced
  • 50g cilantro/coriander, “wansoy” stems and leaves coarsely or finely chopped
  • 2 medium green tomatoes chopped
  • 2 finger chilis “siling panigang” seeds removed and chopped
  • 1 small wild chili “siling labuyo” chopped
  • 1 tsp. sea salt to season (add as needed)
  • 1 or 1.5 tbsp. (try 1 first) Calamansi juice/lime juice
  • 1.5 tsp. ground cumin spice (add more if you feel it needs more)
  • Bonus: 2 or 3 dashes of Tabasco hot sauce

Method: Mash everything in a mortar and pestle for chunky texture.

Serving suggestion: Throw in a few bright red cherry tomatoes on top for garnish.

Feel free to adjust and seasoning to your liking.  Remember to taste at every step when you begin seasoning.

The Filipino twist is using Philippine lemons or calamansi for the juice in my dip instead of limes. A nod of approval on this choice of citrus came from our chat with Chef Mikko Reyes, who told me while I was at one of his restaurants, "Then your choice of calamansi for your guacamole is even better, because it's a locally sourced ingredient and fresh versus imported limes."

To note, the herb wansoy or cilantro gives it that authentic Mexican note (for some it isn't complete without it) but it is not a popular herb flavor for some. If you have picky loved ones it might be better to prepare and split a batch, one with cilantro, and one without.