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Classic Guacamole

Ingredients

Onion
 2 tablespoon Onion
finely chopped
Serrano Chile
 1 Serrano Chile
stemmed, seeded, and minced
Kosher Salt
 1 teaspoon Kosher Salt
Lime
 0.250 teaspoon Lime
grated, plus 1.500 2 tablespoons juice
Avocado
 3 Avocado
ripe, halved, pitted, and cut into 0.500-inch pieces
Tomato
 1 plum Tomato
cored, seeded, and cut into 0.125-inch dice
Cilantro
 2 tablespoon Cilantro
chopped fresh

Classic Guacamole

Lan Lam (Lan Lam)

ServesTotalShares
815 min7

A perfectly seasoned dip isn’t just stirred together. You have to cut and paste. To make a smooth guacamole without relying on the coarse surface of a molcajete, a three-legged Mexican mortar made of volcanic rock, we minced the onion and chile by hand with kosher salt; the coarse crystals broke down the aromatics, releasing their juices and flavors and transforming them into a paste that was easy to combine with the avocado and other ingredients. (The salt will also help the aromatics break down in a regular mortar and pestle.) A bit of lime zest added further brightness without acidity. We used a whisk to mix and mash the avocado into the paste, creating a creamy but still chunky dip. Chopped tomato and cilantro added fruity flavor and freshness.

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Instructions

Note: For a spicier version, mince and add the serrano ribs and seeds to the onion mixture. A molcajete or mortar and pestle can be used to process the onion mixture. Be sure to use Hass avocados here; Florida, or “skinny,” avocados are too watery for dips.
  • 2 tablespoon Onion
    finely chopped
  • 1 Serrano Chile
    stemmed, seeded, and minced
  • 3 Avocado
    ripe, halved, pitted, and cut into 0.500-inch pieces
Place onion, serrano, 1 teaspoon salt, and lime zest on cutting board and chop until very finely minced. Transfer onion mixture to medium bowl and stir in 1 1/2 tablespoons lime juice. Add avocados and, using sturdy whisk, mash and stir mixture until well combined with some 1/4- to 1/2-inch chunks of avocado remaining. Stir in tomato and cilantro. Season with salt and up to additional 1 1/2 teaspoons lime juice to taste. Serve.
  • 2 tablespoon Onion
    finely chopped
  • 1 Serrano Chile
    stemmed, seeded, and minced
  • 1 teaspoon Kosher Salt
  • 0.250 teaspoon Lime
    grated, plus 1.500 2 tablespoons juice
  • 3 Avocado
    ripe, halved, pitted, and cut into 0.500-inch pieces
  • 1 plum Tomato
    cored, seeded, and cut into 0.125-inch dice
  • 2 tablespoon Cilantro
    chopped fresh
Classic Guacamole

Classic Guacamole

Lan Lam (Lan Lam)

ServesTotalShares
815 min7

A perfectly seasoned dip isn’t just stirred together. You have to cut and paste. To make a smooth guacamole without relying on the coarse surface of a molcajete, a three-legged Mexican mortar made of volcanic rock, we minced the onion and chile by hand with kosher salt; the coarse crystals broke down the aromatics, releasing their juices and flavors and transforming them into a paste that was easy to combine with the avocado and other ingredients. (The salt will also help the aromatics break down in a regular mortar and pestle.) A bit of lime zest added further brightness without acidity. We used a whisk to mix and mash the avocado into the paste, creating a creamy but still chunky dip. Chopped tomato and cilantro added fruity flavor and freshness.

vegetarianside dishquick
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.
Login to Continue

Ingredients

Onion
 2 tablespoon Onion
finely chopped
Serrano Chile
 1 Serrano Chile
stemmed, seeded, and minced
Kosher Salt
 1 teaspoon Kosher Salt
Lime
 0.250 teaspoon Lime
grated, plus 1.500 2 tablespoons juice
Avocado
 3 Avocado
ripe, halved, pitted, and cut into 0.500-inch pieces
Tomato
 1 plum Tomato
cored, seeded, and cut into 0.125-inch dice
Cilantro
 2 tablespoon Cilantro
chopped fresh

Instructions

Note: For a spicier version, mince and add the serrano ribs and seeds to the onion mixture. A molcajete or mortar and pestle can be used to process the onion mixture. Be sure to use Hass avocados here; Florida, or “skinny,” avocados are too watery for dips.
  • 2 tablespoon Onion
    finely chopped
  • 1 Serrano Chile
    stemmed, seeded, and minced
  • 3 Avocado
    ripe, halved, pitted, and cut into 0.500-inch pieces
Place onion, serrano, 1 teaspoon salt, and lime zest on cutting board and chop until very finely minced. Transfer onion mixture to medium bowl and stir in 1 1/2 tablespoons lime juice. Add avocados and, using sturdy whisk, mash and stir mixture until well combined with some 1/4- to 1/2-inch chunks of avocado remaining. Stir in tomato and cilantro. Season with salt and up to additional 1 1/2 teaspoons lime juice to taste. Serve.
  • 2 tablespoon Onion
    finely chopped
  • 1 Serrano Chile
    stemmed, seeded, and minced
  • 1 teaspoon Kosher Salt
  • 0.250 teaspoon Lime
    grated, plus 1.500 2 tablespoons juice
  • 3 Avocado
    ripe, halved, pitted, and cut into 0.500-inch pieces
  • 1 plum Tomato
    cored, seeded, and cut into 0.125-inch dice
  • 2 tablespoon Cilantro
    chopped fresh