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Gelman’s More is More Guacamole


This guacamole is not just pureed avocado with a couple of tablespoons of flavor.
It's almost like an avocado salad. It is overloaded with healthy herbs, vegetables, spices and flavors that people love and that add to the healthfulness of the dish. It even won the grand prize in our beach club competition.
The large amount of the tomato also cuts the fat content per serving. You can eat it with regular corn chips, but I prefer either warm soft corn tortillas or bean chips. It's a great accouterment to eggs, sandwiches or anything that needs flavor.
I usually make a double recipe so I have leftovers to eat the next few days. It seems to stay green longer because of the larger amount of lime juice in the recipe.


2 avocados – Hass, Medium

1 large red onion

2 large tomatoes

2 Serrano peppers with seeds (or jalapenos) – to taste*

1 medium bunch of cilantro 1-2 limes


Cut up and mash Avocado. Tip: Use a fork to make chunkier guacamole! Chop Tomatoes and finely chop Sweet Red Onions. Tip: Add more tomatoes for less calories/healthy guacamole! Finely chop Serrano peppers…Gelman likes his guacamole spicy! He uses the entire pepper, including seeds. (for lower heat, omit seeds)

Tip: Use gloves to protect your hands, which end up touching your eyes and other sensitive body parts. Tip: Misconception that only seeds are hot…ribs and veins are hotter. White parts = hot! Tip: Scoville Heat Units (SHU): Jalapeño 2,500-8,000...Serrano 10,000-23,000. You can use jalapeño as substitute. Roughly chop Cilantro, some stems are OK. Lime and Salt…squeeze fresh lime juice and use very coarse sea salt to taste.

*If you don’t want to use Serrano peppers, Michael suggests using Tabasco-style hot sauce to taste instead.