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Traditional Guacamole

traditional guacamole

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Yields 1-1/2 cups

by Sue Torres
from Fine Cooking
Issue 94
Last Edit Date: 1/20/2012 2:22:37 PM

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2 medium ripe Hass avocados
2 Tbs. fresh lime juice
Kosher salt
1/4 cup small-diced white or yellow onion
1/4 cup seeded small-diced fresh tomato
3 Tbs. chopped fresh cilantro
1 Tbs. unseeded minced serrano chile; more to taste

Halve and pit the avocados and scoop the flesh into a medium bowl with a spoon. Add the lime juice and 1-1/2 tsp. salt and mix well, using the spoon or a potato masher to break the avocado into small chunks. Stir in the onion, tomato, cilantro, and serrano. Cover with plastic until ready to serve.

Make Ahead Tips

Guacamole should be made no longer than 1 hour before serving.

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by hungry_teacher, 8/23/2011Amazing! I added more lime and cilantro and my guests could not get enough!

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