Recipe

Guacamole

4 servings · prep 10 min · cook 0 min

→ Open in cook mode

• lunch
• snack
• mexican
• vegetarian
• vegan
• raw

Authored by the maintainer; *molcajete* method from Mexican home kitchens.

Ingredients

the base

• 3 ripe Hass avocados
• 1/2 white onion, finely diced
• 1–2 serrano chiles, minced (seeds in or out, to taste)
• Small bunch cilantro, finely chopped (stems and leaves)
• 1 small plum tomato, seeded and finely diced (optional) — Origin not credited

the seasoning

• 1 lime, juiced — Sicilian citrus orchard
• 1 tsp flaky sea salt — Trapani salt pans

Method

1. If using a *molcajete*: grind the onion, chile, cilantro, and salt into a coarse paste with the pestle. About 90 seconds. If not: chop everything very fine on a board. · 2 min
2. Halve and pit the avocados. Scoop into the molcajete (or a wide bowl).
3. Mash with the back of a fork — leave it chunky. Smooth puréed guacamole is wrong; it should have texture.
4. Fold in the chile-cilantro-onion paste, lime juice, and a final pinch of salt. Add tomato if using.
5. Taste. Adjust salt and lime. Should taste *bright*, not muted.
6. Serve immediately with warm tortilla chips (totopos) or as a topping on tacos al pastor, carnitas, or fish.

Notes

Two anti-browning tactics that don't work: putting the pit back in
(myth — the avocado oxidizes everywhere except directly under the
pit, leaving you with a brown layer and a small green circle),
covering with cling film pressed onto the surface (works for an
hour, not for a day).

The reliable method: refrigerate with a thin layer of lime juice
pooled on top. Pour it off before serving. Guacamole keeps maybe
six hours; better to eat it the day you make it.

Mexican home guacamole is unrecognisably better than restaurant
guacamole because it's made fifteen minutes before being eaten.