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Sauces

Guacamole

TIME

15 min

DIFFICULTY

Easy

SERVINGS

4

CALORIES

190 kcal

CARBS

12 g

PROTEIN

3 g

FAT

17 g

Z Guacamole

About this recipe

Guacamole takes its name from the Nahuatl ahuacamolli, often translated as “avocado sauce.” Its roots reach back to pre-Columbian Mexico, where early versions combined mashed avocado with chile and tomato. This classic version adds white onion and cilantro, and keeps the texture rustic by mashing the ingredients by hand.

WHY YOU’LL LOVE IT

Creamy avocado, fresh tomato, and serrano chile make a bright, savory dip. Hand-mashing keeps it rustic and pleasantly chunky. Serve it with tortilla chips, tacos, or grilled meats.

Ingredients

  • 3 medium ripe Hass avocados (about 16 oz / 450 g edible flesh)
  • ⅓ cup finely diced ripe Roma tomato (about 2 oz / 60 g)
  • ¼ cup finely chopped white onion (about 1½ oz / 40 g)
  • 1 fresh serrano chile, finely chopped (about ⅓ oz / 10 g)
  • 2 tbsp chopped fresh cilantro (about ⅓ oz / 8 g)
  • 1 tbsp fresh lime juice (½ fl oz / 15 g)
  • ½ tsp kosher salt, or to taste (about ⅛ oz / 3 g)

Preparation

  1. Finely chop the tomato, onion, serrano chile, and cilantro.
  2. Cut the avocados in half, remove the pits, and scoop the flesh into a molcajete or bowl.
  3. Add the salt and lime juice. Mash by hand until creamy but still chunky.
  4. Fold in the tomato, onion, serrano, and cilantro.
  5. Taste and adjust the salt, lime, or chile. Serve fresh.

Tips

For a milder guacamole, remove the serrano seeds and membranes before chopping.
Keep the avocado chunky; avoid blending it smooth.
Make it shortly before serving to preserve its fresh color and flavor.

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