Guacamole
Updated January 28, 2024
Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
- Total Time
- 15 minutes
- Prep Time
- 5 minutes
- Cook Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
3 tablespoons chopped onion
½ teaspoon minced Serrano chile, or more, to taste
1 ½ teaspoons finely chopped cilantro leaves
Salt
1 small vine-ripened tomato
1 ripe Hass avocado
Tortilla chips for serving
Nutritional analysis per serving (2 servings)
13 grams carbs; 184 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 15 grams fat; 8 grams fiber; 416 milligrams sodium; 3 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium-size bowl, mortar or a Mexican molcajete (lava stone mortar), thoroughly mash 1 tablespoon of the onion with the chile, ½ teaspoon cilantro and ½ teaspoon salt to make a paste.
- Step 2
Cut the tomato in half horizontally, squeeze out the juice and seeds and discard. Chop pulp, and add it to the bowl.
- Step 3
Cut the avocado in half lengthwise, cutting around the pit. Gently twist the top half of the avocado off to separate the halves and remove the pit. Slice the avocado flesh of both halves lengthwise, then crosswise, cutting down to the skin, to form a grid. Scoop the avocado into the bowl with a spoon.
- Step 4
Add the remaining onion and cilantro, and gently fold all the ingredients together. Season with more chile and salt if desired. Serve at once with tortilla chips.
Private Notes
Comments
I like to add some cumin and and lime juice. the cumiin gives another flavor layer and the lime juice slows down the browning as well as adding flavor.
For 4 haas avocados I add 1 tsp cumin and juice of 1 lime
Instead of chili pepper 1 tsp of chili powder works as well
The juice of one lime makes this so much better.
Being a Texan, I make guacamole frequently. The best way to prevent browning is to place saran wrap directly on the guac, allowing no air to touch it. I GUARANTEE if you follow other "tricks" it will still brown if you just stretch the saran wrap across the top of the serving bowl. Placing the plastic wrap directly on the guac and gently pressing it up the sides of the serving bowl will leave it just as green and pretty as when you first made it.
It needs lime juice!
What! No lime?
Delicious! I added lime juice and it was perfect.