Chef John's Classic Guacamole recipe

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Ingredients

2 tablespoons minced fresh serrano chili
½ cup chopped fresh cilantro, divided
¼ cup finely diced white onion
½ teaspoon kosher salt for grinding vegetables, plus more to taste
4 large Hass avocados
1 cup diced ripe tomatoes, drained
1 lime, juiced, or more to taste

Nutrition Info

158 calories
carbohydrate: 9.7 g
cholesterol: : -
fat: 13.9 g
fiber: 6.8 g
protein: 2.2 g
saturatedFat: 2 g
servingSize: -
sodium: 88.6 mg
sugar: 1.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place minced peppers, 1/4 cup of the chopped cilantro, and the diced onions on a cutting board. Chop them together into very small pieces. Sprinkle with kosher salt. Using the flat side of the knife blade, smear the mixture to work it into a paste, and chop again to achieve as fine a texture as possible.

  2. Stem, halve, and pit the avocados. Scoop out flesh and place in a bowl. Add 1/4 cup chopped cilantro, onion and serrano mixture, salt, and fresh lime juice. Mash with a potato masher to desired texture (smooth or chunky), 5 or 6 minutes. Taste and adjust seasonings. If not serving immediately, cover and refrigerate.

Recipe Yield

12 servings

Recipe Note

There are few things as easy, healthy, and delicious as this ubiquitous dip. However, unless you're grinding your aromatic vegetation in a molcajete, or against a cutting board, you're really not tasting a classic guacamole. The flavors not only become more intense, but actually change in character. This is just what those bland, fatty, but delectable avocados need. That and a thoughtful seasoning of lime juice, and maybe some more salt.

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