Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Traditional Guacamole

Yield: Yields 1-1/2 cups


  • 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.


Rate or Review

Reviews (3 reviews)

  • seashine | 06/14/2015

    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.

  • Sean527 | 08/20/2013

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

  • hungry_teacher | 08/23/2011

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

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial