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Traditional Guacamole

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Yields 1-1/2 cups

  • by Sue Torres from Fine Cooking
    Issue 94

  • 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.

Very good. I also added a little more cilantro given how much I like it. Used a small red jalapeño as well. All I had on hand. Perfect dip - all loved it.

Amazing! I added more lime and cilantro and my guests could not get enough!

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