About this Dish
Ripe avocado mashed with lime, onion, and chili, Mexico's most famous dip.
History & Origin
Guacamole descends from ahuacamolli, an Aztec sauce recorded by Spanish chroniclers in the 16th century — one of the few Mesoamerican dishes to survive largely unchanged into the modern era.
IngredientsServes 2
🥑Ripe avocados, 3 large, halved and pitted
🍋Lime juice, 2 limes freshly squeezed
🧅White onion, 1/4 cup finely diced
🌶️Serrano or jalapeño chili, 1-2 finely minced (seeds removed for less heat)
🧄Garlic, 1 small clove finely minced
🍅Roma tomato, 1 medium, seeds removed and finely diced
🌿Fresh cilantro, 3 tablespoons roughly chopped
🧂Kosher salt, 1/2 teaspoon or to taste
Method
1
Place the diced onion, minced chili, garlic, and a pinch of salt into a molcajete or bowl and mash them together to form a rough paste — this releases their flavors into the guacamole.2
Scoop the avocado flesh into the bowl and mash with a fork to your desired texture, whether chunky or smooth. Add the lime juice immediately to brighten the flavor and prevent browning.3
Fold in the diced tomato and chopped cilantro gently so they stay chunky and fresh throughout the dip.4
Taste and adjust seasoning with more salt or lime juice as needed — guacamole should taste bright, creamy, and well-balanced.5
Serve immediately with tortilla chips, or press plastic wrap directly onto the surface of the guacamole and refrigerate for up to 2 hours to keep it fresh.6
Serve immediately for the best flavor and color. If you need to store it briefly, press plastic wrap directly onto the surface of the guacamole and refrigerate for up to 2 hours.User Reviews
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