Recipe · Los Angeles

A truly great guacamole lets rich, buttery avocados take center stage, seasoned simply with pounded fresh aromatics and just enough lime to balance the fat.

Classic Guacamole

Name: Classic Guacamole
Ingredients: 3 medium ripe Hass avocados (halved and pitted); 1/2 small white onion (finely diced); 1 fresh serrano or jalapeño chile (seeded and finely minced); 1/4 cup fresh cilantro (finely chopped); 1 small Roma tomato (seeded and finely diced); 1 1/2 tablespoons fresh lime juice (from 1 lime); 1 teaspoon kosher salt (or to taste)

Mexico

4 servings, 15 minutes total

Sources: Cross-checked against Rick Bayless, Serious Eats (The Food Lab), and Rick Martínez

4 servings

You’ll need

7 items · tap to check off

Make it step by step

9 steps · 30 sec of timed cooking

Place the diced white onion into a fine-mesh strainer and rinse under cold water for 30 seconds to tame the sharp bite.⏱ 30 sec
In a molcajete or wide bowl, combine the rinsed onion, minced chile, half the cilantro, and 1/2 teaspoon kosher salt.
Crush the aromatics against the bowl with a pestle or fork until a coarse, fragrant paste forms.
Scoop the avocado flesh directly into the bowl over the pounded aromatics.
Mash coarsely using a potato masher or fork, leaving plenty of chunky pieces intact for texture.
Add the diced tomato, remaining chopped cilantro, and 1 tablespoon of fresh lime juice.
Gently fold the mixture together until evenly combined without over-mashing.
Taste with a tortilla chip and fold in more salt or lime juice as needed.
Transfer to a serving bowl and serve immediately at room temperature.

💡

Chef’s tip · Rinsing diced raw onions under cold running water washes away harsh sulfur compounds, keeping the guacamole crisp and bright without an overpowering onion aftertaste.

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