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Classic Guacamole

Scott Phillips

Servings: 6 to 8

Big chunks of avocado are important to the texture of guacamole, so I mash it only enough to hold it together. When seasoning to taste, try the guacamole with the chips you’re serving. They can vary in saltiness, so this is a good way to make sure you add just the right amount.


  • 1/4 cup chopped fresh cilantro
  • 2 Tbs. finely chopped white onion
  • 1 Tbs. minced fresh serrano or jalapeño, including seeds; more to taste
  • Kosher salt
  • 2 6- to 7-oz. ripe Hass avocados, preferably Mexican
  • 2 tsp. fresh lime juice; more to taste

Nutritional Information

  • Calories (kcal) : 50
  • Fat Calories (kcal): 40
  • Fat (g): 4.5
  • Saturated Fat (g): 0.5
  • Polyunsaturated Fat (g): 0.5
  • Monounsaturated Fat (g): 3
  • Cholesterol (mg): 0
  • Sodium (mg): 75
  • Carbohydrates (g): 3
  • Fiber (g): 2
  • Protein (g): 1


  • Using a mortar and pestle, or the blade and side of a chef’s knife, mash half of the cilantro, the onion, the chile, and 1/2 tsp. kosher salt to a paste. Leave the paste in the mortar, if large, or transfer it to a serving bowl.
  • Halve and remove the pits of the avocados. Use a paring knife to score the flesh in a 1/2-inch crosshatch pattern, being careful not to cut through the skin. Use a spoon to scoop the avocado into the bowl. Add the remaining cilantro and the lime juice, and mash the avocado gently with the pestle or a fork, leaving some chunks. Season to taste with more lime juice, salt, and chile. It’s best served immediately.

Make Ahead Tips

The guacamole can be made up to 1 hour ahead; cover the surface with plastic wrap and keep at room temperature.


Rate or Review

Reviews (4 reviews)

  • NIlleb | 07/03/2015

    Love this recipe! I have a big mortar and pestle so it is fun pounding the salt with the first ingredients. I think that is the trick of the recipe, using the mortar and pestle. I also add garlic in the pounding stage. It is a great party dish, as well as a constant family request.On July 4th I made the recipe with my daughter's food processor. Fantastic! Still better texture with the mortar and pestle, but the taste is excellent. I also add a couple tomatoes, seeds removed, at the end for color and taste.

  • harlequin | 01/31/2014

    I found this guacamole absolutely delicious! Will definitely make again.

  • JenJJ | 01/28/2014

    This is the identical recipe that I have been using for many years, down to the consistency of the finished guac being more chunky. It is hands down the best guac ever, and I have been asked repeatedly for the recipe. Enjoy.

  • user-3102241 | 01/28/2014

    This recipe completely overpowers the taste of avocado and is not one I find acceptable. Guacamole should feature the flavor of fine avocados, not be overpowered by chili and cilantro. A little lime juice, salt and ripe avocado is wonderful.I find this recipe interesting for a number of reasons. If you're using an inferior variety of avocado(too many to name) then it is a different game. "Hass avocados, preferably Mexican" means what? there are three major varieties of avocado - West Indian, Mexican and Guatemalan. There are of course many hybrids - Haas being one. Two comments here: Haas from Mexico - WHY? Second: There are numerous avocados which have a much richer taste. Why Haas?

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