BA's Best Guacamole
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This easy guacamole recipe is best made in a Mexican mortar and pestle called a molcajete, but a bowl and a fork works fine. Just don’t rush to get it on the table. It takes a while for the avocado to absorb all the flavors you add to it.
Yield
3
Time
minutes
Ingredients
3 large ripe Hass avocados
¼ white onion, finely chopped
1 serrano chile, seeds removed if desired, finely chopped
1 garlic clove, finely grated
2 tablespoons (or more) fresh lime juice
1 teaspoon kosher salt
¼ cup chopped cilantro, plus more for serving
Toasted pepitas (pumpkin seeds; optional) and chips (for serving)
Instructions
Step 1
Smash avocados with a potato masher or fork in a medium bowl or with a molcajete (a Mexican mortar and pestle) until very coarsely mashed. Mix in onion, chile, garlic, lime juice, salt, and ¼ cup cilantro. Taste and add more lime juice, if desired. Top with pepitas (if using) and more cilantro; serve with chips alongside. Editor’s note: This recipe was originally published in our October 2016 issue. Head this way for more of our best avocado recipes →
Cooking Notes
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