Real Guacamole

Ingredients

• 4 Avocado, ripe
• ¼ Red onion, minced
• 1 Serrano pepper, minced
• ½ cup Cilantro, chopped
• 2 Lime
• 1 tsp Kosher salt
• 1 Roma tomatoes, seeded and diced (optional)

Method

1. Mash the onion, serrano, half the cilantro and the salt together into a paste first — in a molcajete if you have one, or with a fork against the bowl. Bruising the aromatics with salt releases far more than chopping alone.
2. Add the avocado and mash coarsely. Lumps are the point; a smooth guacamole is a dip, not guacamole.
3. Fold in the lime juice, the rest of the cilantro and the tomato if using.
4. Taste. It will need more salt and more lime than you think.
5. To hold it: press plastic wrap flat onto the surface so no air touches it. The avocado pit trick does nothing except cover the part of the surface it touches.

Notes

✨ The restaurant touch

Salt and lime, tasted twice. Under-seasoning is the single most common thing wrong with homemade guacamole.

🧒 For the kids

Make a small bowl before the serrano goes in — avocado, lime and salt is guacamole enough for a five-year-old.

🥡 Leftovers

One day under pressed wrap. It is best within the hour.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.