Guacamole
Updated Jan. 29, 2024
- Total Time
- 15 minutes
- Prep Time
- 5 minutes
- Cook Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons chopped onion
- ½teaspoon minced Serrano chile, or more, to taste
- 1½teaspoons finely chopped cilantro leaves
- Salt
- 1small vine-ripened tomato
- 1ripe Hass avocado
- Tortilla chips for serving
Nutritional analysis per serving (2 servings)
327 calories; 22 grams fat; 3 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 5 grams polyunsaturated fat; 33 grams carbohydrates; 9 grams dietary fiber; 3 grams sugars; 5 grams protein; 483 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium-size bowl, mortar or a Mexican molcajete (lava stone mortar), thoroughly mash 1 tablespoon of the onion with the chile, ½ teaspoon cilantro and ½ teaspoon salt to make a paste.
- Step 2
Cut the tomato in half horizontally, squeeze out the juice and seeds and discard. Chop pulp, and add it to the bowl.
- Step 3
Cut the avocado in half lengthwise, cutting around the pit. Gently twist the top half of the avocado off to separate the halves and remove the pit. Slice the avocado flesh of both halves lengthwise, then crosswise, cutting down to the skin, to form a grid. Scoop the avocado into the bowl with a spoon.
- Step 4
Add the remaining onion and cilantro, and gently fold all the ingredients together. Season with more chile and salt if desired. Serve at once with tortilla chips.
Private Notes
Comments
I like to add some cumin and and lime juice. the cumiin gives another flavor layer and the lime juice slows down the browning as well as adding flavor.
For 4 haas avocados I add 1 tsp cumin and juice of 1 lime
Instead of chili pepper 1 tsp of chili powder works as well
The juice of one lime makes this so much better.
To keep avocado from turning brown, boil for 10 seconds to kill enzyme inside skin and immediately plunge into ice water.
I consulted this recipe, mostly for ratios, as I learned to make guacamole from a Mexican family during many trips to visit family friends in Tampico on the East Coast. I added lime, about 1 for every 3 avocados. My wife is allergic to tomatoes, so I use peppers for sweetness, about 1 per 4 avocados. I marinate the peppers in the salt and lime to soften them while I am scooping the avocados, cilantro and onions. Our guests ate it all! PS. Another tip from Tampico: Save the avocado pits to place on top of the finished guacamole. They slow any browning of the avocados.
Reminds me of Diana Kennedy. To those who's taste buds are burned out/jaded... the additions of strong flavorings ie cumin garlic etc are of course ones' choice. To me the beauty of this version highlights the subtle & wonderful marriage of simple compatible ingredients & is incomparable..even lime is distracting to me
2 ripe haas avocados 1 big handful of chopped cilantro 2 green onions finely sliced 1-2 tablespoons chipotle in adobo 1 tablespoon of chopped pickled jalapeño-optional Fresh lime juice and salt to taste Everyone says it’s the best they’ve ever eaten.