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Guacamole is a wonderful addition to nachos, burritos, tostadas, chimichangas, and even tacos. Also wonderful as a party dip served with fresh tortilla chips.

Serves: 4-6


  • 4 large avocados
  • 4 medium tomatoes, diced
  • 1/8 teaspoon freshly ground black pepper
  • 2 teaspoons salt, or to taste
  • 4 tablespoons fresh lemon juice
  • 1/2 teaspoon garlic powder


  1. Cut avocados lengthwise. Twist to separate the avocado into two sections and remove the pit. With a large spoon, remove the avocado from its shell to a bowl. Mash well with a fork or masher until the avocado reaches a smooth consistency.
  2. Add remaining ingredients and mix well.
  3. Refrigerate until serving.
Shifrah Devorah Witt and Zipporah Malka Heller are mother daughter co-authors, working and cooking in Jerusalem, where they live. The Best of Mexican Kosher Cooking is their second ethnic cookbook. The Complete Asian Kosher Cookbook their first book spans Chinese, Japanese, Thai, Indian and Southeast Asian cooking.
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Anonymous Kew Gardens Hills, NY January 11, 2014

Spice it up Add a chopped red onion. Red onions taste somewhere between a regular yellow onion and a shallot. I love guacamole. Reply

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Cook It Kosher - Food Blog