Classic Guacamole from Your Kitchen
This recipe makes perfect guacamole every time
You can make perfect classic guacamole at home with these hints and recipe from America’s Test Kitchen. No special equipment necessary!
To make a smooth classic guacamole without relying on the coarse surface of a molcajete, a three-legged Mexican mortar made of volcanic rock, we minced the onion and chile by hand with kosher salt; the coarse crystals broke down the aromatics, releasing their juices and flavors and transforming them into a paste that was easy to combine with the avocado and other ingredients. (The salt will also help the aromatics break down in a regular mortar and pestle.)
A bit of lime zest added further brightness without acidity. We used a whisk to mix and mash the avocado into the paste, creating a creamy but still chunky dip. Chopped tomato and cilantro added fruity flavor and freshness.
Classic Guacamole
Serves 8; makes 2 cups
Ingredients:
- 2 tablespoons finely chopped onion
- 1 serrano chile, stemmed, seeded, and minced
- 1 teaspoon Kosher salt
- ¼ teaspoon grated lime zest plus 1 1/2–2 tablespoons juice
- 3 ripe avocados, halved, pitted, and cut into 1/2-inch pieces
- 1 plum tomato, cored, seeded, and cut into 1/8-inch dice
- 2 tablespoons chopped fresh cilantro
Directions:
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- Place onion, serrano, 1 teaspoon salt, and lime zest on cutting board and chop until very finely minced. Transfer onion mixture to medium bowl and stir in 1 1/2 tablespoons lime juice.
- Add avocados and, using sturdy whisk, mash and stir mixture until well combined with some 1/4- to 1/2-inch chunks of avocado remaining.
- Stir in tomato and cilantro. Season with salt and up to additional 1 1/2 teaspoons lime juice to taste. Serve.
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