Guacamole with Organic Florida Avocados, Jalapenos, and Lime Juice

Guacamole with Organic Florida Avocados, Jalapenos, and Lime Juice

  • Servings: 4 - 6 cups
  • Difficulty: easy
  • Print


Fall is avocado season in Florida so it’s quite common to see avocados served during the holidays and Thanksgiving at the Worden’s is no different, except that theirs will most likely be organic.  This recipe uses their organic Florida avocados, jalapenos, and limes.  Florida avocados have a milder flavor compared to the smaller Haas avocados.


This is another in a series of posts titled “A Florida Family Farm Thanksgiving”, a collaboration with Chris and Eva Worden, owners and operators of Worden Farm, an organic family farm in Punta Gorda, Florida, and Tim and Chelsea Clarkson, owners and operators of Grove Ladder Farm, a Sarasota-based farm that specializes in pasture-raised, hormone and antibiotic free poultry and eggs.

The series includes recipes and photos of the food and beverage that the two families shared at their early Thanksgiving dinner at Worden Farm in Punta Gorda, Florida.



  • 2 large Florida avocados
  • 2-3 jalapenos diced (destem, leave all seeds and white membranes for maximum heat or remove all seeds and membranes for mildest heat)
  • 1 medium red onion diced (about 1 cup)
  • 1/2 cup cilantro leaves and stems chopped
  • Juice of 2 limes
  • Kosher salt to taste



  • Remove the stem from the jalapeno and dice the jalapenos per your desired heat level; place in a small bowl.
    • Leave all the seeds and internal white membrane for maximum heat.
    • Remove all the seeds and membranes for mildest heat or…
    • Somewhere in between.
  • Peel onion and dice; add to the bowl with the jalapenos.
  • Wash and dry the limes, cut each lime in half, squeeze the juice into the bowl with the jalapenos.

Tip:  Doing the above steps will help to moderate the sharpness of the red onion and jalapeno.

  • Wash, rinse and spin dry cilantro leaves and stems, chop; set aside.


  • Slice the avocados in half and around the internal pit, open the halved avocado, remove the pit, and scoop out the avocado flesh into a flat mixing bowl.
  • Mash the avocado using a potato masher until you get small pea size chunks.
  • Add the lemon juice, jalapenos, red onion, and cilantro.
  • Mash once again until the mixture becomes creamy.
  • Season with kosher salt.
  • Place into an airtight container, cover with plastic wrap and press the plastic wrap onto the guacamole.  (This will keep the guacamole from oxidizing which will cause the surface of the guacamole to turn brown.)
  • Store in the fridge until your ready to serve.
  • When ready to serve spoon into small serving bowls and add more as it is consumed.  Putting all of the guacamole into a large serving bowl will expose it to air turning the surface brown.  It will also cause the guac to warm up (and I don’t like warm guac).
  • Serve with your favorite chips.  I love serving guacamole with organic blue and yellow corn tortilla chips.



Guacamole with Organic Florida Avocados, Jalapenos, and Lime Juice


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