My Recipe Box

Traditional Guacamole


Yields 1-1/2 cups

  • by 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.

Way too salty! Added a little sugar and a lot more acid, and it was just bearable. Got the recipe from one of the Appetizer compilation books. Looked at the "Border Guacamole" recipe in my other app compilation and it called for the same amount of salt (1.5tsp) with 5 avocados as opposed to 2. No biggie as it was just for us, and made a note for less salt next time.

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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