A perfectly balanced classic guacamole with creamy avocados, bright lime, aromatic cilantro, and a subtle kick of heat that's ideal for any gathering or Mexican meal.
Recipe Details
Ingredients
- 1 small yellow onion, roughly chopped
- 1 pepper serrano chili, roughly chopped
- 30g fresh cilantro leaves, picked and divided
- 10ml kosher salt
- 4 large ripe ripe avocados
- 30ml fresh lime juice from 2 limes
Instructions
-
Using a mortar and pestle, combine the 1 small yellow onion, 1 pepper serrano chili, half of the 30g fresh cilantro leaves leaves, and 10ml kosher salt. Pound the mixture into a fine paste, working in circular motions and applying steady pressure. This process should take about 3-4 minutes of consistent pounding.
-
Alternative method: If you don't have a mortar and pestle, combine the 1 small yellow onion, 1 pepper serrano chili, half of the 30g fresh cilantro leaves, 10ml kosher salt, and half of the 30ml fresh lime juice from 2 limes in a food processor or blender. Process until a smooth paste forms, scraping down the sides as necessary.
-
Cut each 4 large ripe ripe avocados in half lengthwise, remove the pits, and scoop the flesh into a medium bowl using a large spoon. The avocados should be ripe but not overly soft - they should yield slightly to pressure but still hold their shape.
-
Using a stiff whisk or large fork, roughly mash the avocado flesh. Don't over-mash - you want some texture remaining with small chunks throughout for the best guacamole consistency.
-
Add the onion-chili paste, the remaining 30g fresh cilantro leaves leaves, and half of the 30ml fresh lime juice from 2 limes (if using the mortar and pestle method). Fold all ingredients together gently but thoroughly.
-
Taste and season with additional 10ml kosher salt and 30ml fresh lime juice from 2 limes as needed. The guacamole should be well-balanced with bright acidity from the lime and a subtle heat from the serrano.
-
Serve immediately with warm tortilla chips for the best flavor and texture.
Tips
Avocado Selection: Choose avocados that yield slightly to gentle pressure but aren't mushy. They should feel heavy for their size and have dark, unblemished skin. If they're too firm, let them ripen at room temperature for 1-2 days.
Preventing Browning: To prevent oxidation and browning, press plastic wrap directly onto the surface of leftover guacamole before refrigerating. Adding extra lime juice also helps prevent browning.
Heat Level: Serrano chilies are hotter than jalapeños. For milder guacamole, remove all seeds and membrane, or substitute with jalapeño. For more heat, include some seeds or add a second serrano.
Texture Preferences: Some prefer chunkier guacamole - in this case, mash less vigorously and leave larger avocado pieces. Others prefer smoother consistency - mash more thoroughly but avoid making it completely smooth.
Storage: Fresh guacamole is best served immediately but can be stored in the refrigerator for up to 24 hours. The flavor actually improves slightly after an hour of resting.
Serving Ideas: Beyond chips, try guacamole on toast, as a burger topping, with grilled meats, or as a side for Mexican dishes like tacos and quesadillas.