Abstract: A composition for a guacamole preparation that inhibits spoilage and/or oxidation of the avocado fruit present in the preparation and the discoloration and souring that commonly accompanies oxidation. The inhibitory effect is achieved through the use of a natural antioxidant or preservative that is found in tomatillo. The composition only requires avocado flesh and the pulp of tomatillo as no other chemical preservatives are required to achieve stability of the preparation. The composition may optionally include flavoring additives such as spices, peppers and vegetables and as well as chemical agents for controlling the pH of the composition. A process for preparing the composition is disclosed that includes combining the avocado flesh and tomatillo pulp and heating the mixture prior to sealing it in sterilized containers.