Classic Guacamole
Creamy Mexican avocado dip with bright lime, cilantro, and just enough heat. The gold standard of chip dips.
- 3 wholeripe avocados(Hass variety preferred)
- 2 tbsplime juice(fresh squeezed)
- 1/4 cupwhite onion(finely diced)
- 2 tbspfresh cilantro(chopped)
- 1 wholeserrano pepper(seeded and minced)
- 1/2 tspkosher salt
- 1 wholeRoma tomato(seeded and diced, optional)
Best made just before serving. To hold briefly, press plastic wrap directly onto surface and refrigerate up to 2 hours.
- 1Halve avocados, remove pits, and scoop flesh into a bowl
- 2Add lime juice and salt, then mash with a fork to desired consistency
- 3Fold in onion, cilantro, and serrano pepper
- 4Taste and adjust seasoning - add more lime or salt as needed
- 5If using tomato, gently fold in last to keep pieces intact
- 6Serve immediately or cover with plastic wrap pressed directly on surface
Choose avocados that yield to gentle pressure but aren't mushy. Hass variety is essential for proper flavor and texture. Add lime juice immediately to the cut avocado to prevent browning. The salt draws out flavor - don't skimp. Rinse diced onion under cold water to mellow its bite.
Guacamole originated with the Aztecs, who called it āhuacamolli - a combination of āhuacatl (avocado) and molli (sauce). Spanish conquistadors adapted the recipe, and it evolved over centuries into the beloved dip we know today. Traditional Mexican guacamole is simpler than American versions, often just avocado, salt, and lime.