Avocados are native to Mexico, where they are used as more than just an ingredient in a chip dip. Here I’ll show you three stages of making guacamole, from the most simple and delicious version to an elegant dip to serve your guests.
| Level: | Easy |
| Total: | 10 min |
| Active: | 10 min |
| Yield: | 6 servings |
Ingredients
- 3 avocados
- kosher salt
- 1 clove garlic
- 1 tablespoon lime juice, plus more to taste; preferably from fresh limes
- 1/4 cup cilantro, chopped, plus a little extra for garnish
- 1/2 serrano pepper, or 1 jalapeño
- 1/2 plum tomato
- 1/4 white onion
Instructions
- Cut around each avocado lengthwise, then twist the two halves apart. Remove the pit and scoop the avocado flesh into a bowl. Mash the avocados (preferably with an old-fashioned potato masher) into a coarse purée. Season the purée with salt, about 1 teaspoon. Mince the clove of garlic. Sprinkle the minced garlic with a little salt, and mash with the side of your knife into coarse paste.
- Fold in the lime juice and chopped cilantro.
- Mince the green chile and add the desired amount to the bowl. Chop the tomato and add to the bowl. Mince the onion (you should have about a third of a cup) and rinse under cold running water in a small mesh strainer. Shake off the excess water, and mix into the avocado.
- If you aren’t serving the guacamole immediately, cover with plastic wrap directly on the surface of the guacamole and refrigerate. For best results, make the guacamole within 2 hours of serving and serve in batches.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 248 |
| Total Fat | 22 g |
| Saturated Fat | 3 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 10 g |
| Sugar | 2 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 401 mg |
Reviews
Favorite guacamole recipe! Every time I’ve made it, my guests compliment how delicious it is.
Easy to follow and make, nice bite with those serrano’s.