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Submitted by: David Lytle

 Prep Time: 30 minutes
 Cook Time: N/A
 Servings: 8 servings


  • 5-6 medium ripe avocados
  • 3-4 roma tomatoes (diced)
  • 4-6 green onions (diced)
  • 1 medium lemon
  • 2-3 jalapeno peppers (diced)
  • 2 cloves of fresh garlic (diced small)
  • 1-2 T olive oil
  • 1-2 T Bragg liquid amino acid
  • sea salt to tast
  • crushed red pepper to taste


Wash avocados and cut in half. Use a tablespoon to scoop out insides and put in a glass mixing bowl. (save a couple of the seeds to put back in the guacamole if you are storing it, this is supposed to prevent it from changing color).

Squeeze lemon juice over avocados in bowl, add the Bragg, olive oil, chopped garlic, 3 to 4 pinches of salt and crushed red pepper and onions. Use a potato masher to achieve the consistency you want. We like to set half the avocados aside and just chop them and add them back in at the very end for a chunky style guacamole.

Add diced tomatoes and jalapenos and fold into guacamole mixture.

Then do a taste test and adjust spices as necessary.