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Dave's Recipes

Classic Guacamole Recipe (x0.25 scale)

Recipe by user david

A classic, bright guacamole made with avocado, serrano, onion, cilantro, and lime, mashed to your preferred texture.

Prep: 10 min

Scale: x0.25 | x0.5 | x1 | x1.5 | x2 | x3 | x4

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Serves 2

This classic guacamole relies on pounding or processing onion, serrano chile, cilantro, lime, and salt into a flavorful base before folding in ripe Hass avocados for a fresh, well-seasoned dip. It’s special for its balance of heat, acidity, and herbiness, plus the option to use a molcajete/mortar for extra aroma and a rustic texture. Serve immediately with warm tortilla chips, for Cinco de Mayo, game day, or alongside tacos and grilled meats. Tip: adjust heat by removing chile seeds, and to minimize browning during storage press plastic wrap directly on the surface before refrigerating.

  • 0.12 onion, roughly chopped
  • 0.25 serrano chile, stemmed and roughly chopped
  • 1 Tbsp, 2 3⁄4 tsp cilantro leaves and tender stems, picked, finely chopped, divided
  • 0.25 kosher salt
  • 1 1⁄2 to 2 1⁄4 tsp lime juice
  • 0.12 onion, roughly chopped
  • 0.25 serrano chile, stemmed and roughly chopped
  • 1 Tbsp, 2 3⁄4 tsp cilantro leaves and tender stems, picked, finely chopped, divided
  • 0.25 kosher salt
  • 1 1⁄2 to 2 1⁄4 tsp lime juice

Place onion, chile, half of cilantro leaves, and a large pinch of salt in a molcajete or mortar and pestle. Pound into a fine paste. Alternatively, combine onion, chile, half of cilantro, salt, and half of lime juice in a food processor or blender and process, scraping down sides as necessary, until smooth paste is formed.

  • 1 ripe avocado
  • 1 ripe avocado

Split each avocado in half, discard pits, and spoon out flesh into the molcajete or mortar and pestle (if large enough), or combine with the onion-chile purée in a medium mixing bowl. Roughly mash with the pestle or a stiff whisk.

  • 0.25 tortilla chip, for serving
  • 0.25 tortilla chip, for serving

Stir in remaining cilantro leaves, then season with lime juice and salt to taste. Serve immediately with warm tortilla chips or as desired.

Sources:

Category:

Appetizers

Notes

Special Equipment
Molcajete, mortar and pestle, or food processor

Make-Ahead and Storage
Guacamole is best made right before serving. If you do need to hold it, it is best kept refrigerated in an airtight container with plastic wrap pressed directly against the surface of the guacamole (this will reduce expose to air and slow down browning caused by oxidation).

Guacamole
Mexican
Avocado
Cinco de Mayo
Game Day

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