My mother always served her normal supper recipe to visitors. These meatballs are flavorful and juicy. They are excellent as a side dish with scalloped potatoes.
| Prep Time: | 20 mins |
| Total Time: | 20 mins |
| Servings: | 12 |
| Yield: | 12 servings |
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 (Optional)
- 1 lime, juiced, or more to taste
Instructions
- 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.
- 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.
Reviews
This is the best recipe for guacamole I have found. The method for preparing is easy and creates such a flavorful base. It really allows the flavor of the avocado to shine. It was a hit for our dinner party and definitely the husband’s favorite way to enjoy guacamole. Thanks, Chef John!
Just stumbled onto this recipe recently and have been looking forward to trying it. Well, the avocados finally ripened and I gave it a shot -Wow! This recipe does not disappoint! I like things spicy so I added an extra serrano but other than that I just followed along with Chef John’s directions. As the Chef says, the mashing and dicing of the aromatics really brought out the flavors and made this Guac really pop! I will be making this again.
I would personally add 2-3 cloves of fresh garlic, especially so if you’re leaving out the peppers. A sprinkle of msg and/or a couple drops of soy or “seasoning” sauce (as you’ll find it labeled at many asian grocers) can really elevate the flavor. But for the basic recipe, really just the lack of garlic is my only issue.
Love this recipe over the others. I was able to use on toast and it was amazing. I never thought to use the lime twice. It really made a difference when it came to the oxidation of the avocados.
Very easy & great taste. The quantity of Cilantro & lime are have tried several recipies I
little to mushy, but good flavor
Delicious and simple! Mashing the onion and cilantro together is a game changer! I should have tasted before adding more salt at the end though, mine is just a bit salty, but will be great on chicken enchiladas.
I love guacamole and don’t like when people add unnecessary things. This is simple but perfect.
I did make some changes like jalapeños instead of the suggested peppers and onion powder. But it was sublime!
We did a tasting of this guacamole and a Rick Bayless one. Although there were only minor differences in ingredients we all loved this recipe the best. I tried another guac recipe after our taste test to make sure, and this one was still our winner. The flavor is great, the texture great and the flavors do not get bland the next day either. This is my new go to guac recipe. I should have known too, I’ve loved everything I’ve ever made by Chef John!
I have never liked guacamole. This stuff is night and day better than anything I’ve ever had before. Made it by directions with no changes. I’ll be keeping this stuff around to snack on.
I made this for a family dinner, everyone loved it. The only thing different I did was use a mortar and pestle for the chopped veggies. Best guacamole I have ever made.
I made it as written except I used a jalapeño. As I had a bunch from my garden. It is the best guacamole I have ever had. Yum. I will be making this for a party next weekend.
The grinding is key – I used a mortar and pestle! Came out awesome with almost no leftovers (there were only 4 of us:)
The grinding is key – I used a mortar and pestle! Came out awesome with almost no leftovers (there were only 4 of us:)
I forgot to get the peppers, so I used cayenne for heat — my favorite, actually. Everything else I did according to the recipe, mushing and chopping and smushing. Best guacamole I ever made, and my husband agrees. I’m off to buy a molcajete and more avocados!
simply awesome, control your own heat, get the guacamole saver from The Grommet and it stays beautifully fresh for a week or more
simply awesome, control your own heat, get the guacamole saver from The Grommet and it stays beautifully fresh for a week or more
This is a great recipe. I loved it. Will make again.
Made exactly as written but omitted optional diced tomatoes. Did sneak in a smidgen of ground cayenne pepper but the guilt quickly faded after tasting this concoction. Makes an excellent guacamole that is bursting with flavor. Preferred this healthy version that doesn’t use dairy products such as sour cream. First time, it’s helpful to watch his video to master tips and techniques, and, as usual, get a few laughs. Another wining recipe by Chef John!!
Only used about 1/3 cup of tomatoes, otherwise followed the directions… Easy, and as good as our favorite Mexican restaurant’s version!