Guacamole
Ingredients
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- 1 serrano chile – stemmed, finely minced (seeds removed optional)
- 1/4 cups white onion – finely chopped (~0.5 medium white onions)
- 3/4 tsp kosher salt
- 1/4 cups cilantro – finely chopped
- 3 avocado – halved and pitted
- 1 1/2 tbsp lime juice – freshly squeezed
Instructions
1. Set a molcajete and tejolote (or a medium bowl and fork) on the counter.
2. Add the serrano chile, white onion, and kosher salt to the molcajete; grind into a coarse, juicy paste, 30–60 seconds.
3. Add the cilantro and work it into the paste until fragrant, about 15 seconds.
4. Scoop the avocado flesh into the molcajete and mash to a chunky-smooth consistency, 30–60 seconds.
5. Stir in the lime juice until combined. Serve right away, or press plastic wrap directly onto the surface and rest 5 minutes before serving.
Guacamole is a fresh Mexican salsa made primarily from ripe avocados, pounded or mashed to a creamy but still chunky texture. Its flavor balances the richness of avocado with a bright lift of lime, the bite of white onion, aromatic cilantro, and a gentle heat from fresh chiles. Served with totopos (tortilla chips), tucked into tacos, or spooned over grilled meats, it delivers clean, vibrant flavors that hinge on impeccable freshness.
The dish traces back to pre-Hispanic Mexico; the Nahuatl word ahuacamolli means “avocado sauce.” Traditionally prepared in a volcanic-stone molcajete, guacamole has long been a table salsa across central and southern Mexico, with local chiles and proportions varying by region and season. Over time it spread globally, often accruing extra ingredients, but in Mexico it remains a minimalist preparation where technique and quality produce define the result.