🛒 Ingredients
- 3 ripe avocados
- 1 tomato
- 1/4 white onion
- 2 tablespoons fresh cilantro
- 1 serrano pepper
- Juice of 1 lime
- Salt
👨🍳 Step-by-step instructions
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Cut the ripe avocados in half, remove the pit, and extract the pulp.
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Mash the avocado with a fork, leaving irregular chunks. Do not use a blender.
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Squeeze the juice of one lime and add it immediately to avoid oxidation.
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Finely chop the purple onion, the tomato (seedless), the jalapeño, and the cilantro.
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Mix everything with the avocado using gentle movements.
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Season with salt and cumin. Adjust the lime to taste.
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Serve immediately or cover with plastic wrap pressed against the surface and refrigerate for up to 2 hours.
💡 Chef's tip
Mash the avocado with the back of a fork, not a blender: the chunks are part of the authentic texture. The lime must be freshly squeezed.
📝 Our take
Good guacamole has three rules: perfectly ripe avocado (yields to pressure but no dark spots), mashed with a fork not blended, and lime juice squeezed to order — not from a bottle. Serrano chile is optional but recommended: it gives a direct heat that jalapeño doesn't provide. Fresh coriander is essential, not substitutable.
🍷 Wine & food pairing
Classic margarita with a salted rim or a Corona with lime. Guacamole calls for freshness and a touch of bitterness.
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