Classic Guacamole
ID: 22b8578f...
A truly classic and authentic guacamole featuring mashed ripe Hass avocados mixed with a ground paste of serrano peppers, cilantro, white onions, and salt. Finished with fresh lime juice, it is a healthy, flavorful, and chunky dip perfect for any occasion.
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🍳 Cooking Flow
Finely chop the serrano peppers, cilantro, and white onion together on a board. → Add kosher salt and use the flat of the knife to grind and smear the aromatics into a paste. → Halve and pit the avocados, then scoop the flesh into a bowl. → Combine the avocados with the ground paste, extra cilantro, salt, and lime juice. → Mash with a potato masher to a chunky consistency, adjust seasoning, and serve.
Cooking Steps
Brief Cooking Order
Finely chop the serrano peppers, cilantro, and white onion together on a board. → Add kosher salt and use the flat of the knife to grind and smear the aromatics into a paste. → Halve and pit the avocados, then scoop the flesh into a bowl. → Combine the avocados with the ground paste, extra cilantro, salt, and lime juice. → Mash with a potato masher to a chunky consistency, adjust seasoning, and serve.
Introduction
A truly classic and authentic guacamole featuring mashed ripe Hass avocados mixed with a ground paste of serrano peppers, cilantro, white onions, and salt. Finished with fresh lime juice, it is a healthy, flavorful, and chunky dip perfect for any occasion.
Step 1
Finely slice the serrano peppers, including the seeds, and place them on a cutting board.
Step 2
Roughly chop a large pinch of fresh cilantro and pile it on top of the sliced peppers.
Step 3
Add about 1/3 cup of diced white onions to the pile and chop all the aromatics together briefly.
Step 4
Sprinkle coarse kosher salt over the mixture to act as an abrasive.
Step 5
Perform the 'smear and chop' technique: use the flat of your chef's knife to grind and smear the mixture against the cutting board to release the maximum flavor, mimicking a traditional molcajete.
Ingredients List
Important Notes
Choose perfect avocados that are firm but yield slightly to gentle pressure, feeling like modeling clay.
Grinding the aromatics with coarse salt releases far more flavor than simply chopping and tossing them in raw.
No need to toss scooped avocados in lime juice immediately unless you are working very slowly; they will not brown that quickly.
Keep the texture chunky rather than completely smooth for a more authentic mouthfeel.
Always taste and adjust salt and acidity (lime juice) at the very end as avocados are naturally very bland without proper seasoning.
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