Classic Guacamole Recipe

Serves 8

Prep 10 min · Cook 0 min

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

0.5 onion, roughly chopped
1 serrano chile, stemmed and roughly chopped
¹⁄₂ cup (8 g) cilantro leaves and tender stems, picked, finely chopped, divided
1 kosher salt
2 to 3 Tbsp (30 to 44 g) 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.

4 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.

tortilla chips, 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.

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

Cooked on / · Rating 1 2 3 4 5 · Made it

daveseats.com/recipes/classic-guacamole-recipe/

Dave's Eats

Classic Guacamole Recipe

Notes