Guacamole

Make real guacamole and stop buying it from the store; there is nothing easier and more delicious. "Avocado pulp" from the store isn't from ripe fruit and is full of preservatives that make it taste funny and it's never really creamy. This dish is an essential for every cook and it's not just for chips. I use it as a spread instead of mayonnaise and a dip for crudités for the kids. I believe in simplicity for guacamole, but you can get fancy and add anything to this recipe, such as tomato, mango and even chile, to make your guacamole more interesting.
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  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 2 cups
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Ingredients

2 ripe Hass avocados

1/4 cup (40 g) minced onion

1 serrano pepper, finely minced

1 tablespoon (3 g) minced cilantro

1 teaspoon garlic salt

1 tablespoon (15 ml) fresh lime juice

Kosher salt and freshly ground black pepper

Directions

  1. Slice the avocados in half around the pit. Stick your knife into the pit and twist to remove. Scoop the avocado flesh into a medium bowl. Mash the avocado with a fork until there are no lumps. Stir in the onion, serrano pepper, cilantro, garlic salt and lime juice.
  2. Add salt and pepper to taste. Cover and refrigerate until serving.
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