A simple and delicious Mexican classic that my wife and I always look forward to.

My wife and I love Guacamole so much, as do most people that we know! It’s just so dang tasty and is super simple to make as well, taking just a handful of aromatic ingredients and pounding them together in a Mexian molcajete or a mortar and pestle.

Eventually mixing that paste into some luscious and rips avocados before seasoning with salt, zesty lime juice and whatever else you’d like. This recipe is a standard in our home and we’re happy to share it with you!

Full recipe and breakdown is below for this is below along with a recipe mods and a bunch of notes on techniques and storing and such. I hope you enjoy!

Cheers,

Joey

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Full Recipe:

Our Favorite Guacamole

A simple and delicious Mexican classic that my wife and I always look forward to.

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Cook Time 10 minutes mins

Servings: 6

Course: Side Dish, Snack

Cuisine: Mexican

Calories: 225

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

The Guacamole:

• 4 large Hass avocados peeled with seed removed
• 1 garlic clove smashed and roughly chopped
• 1 whole Serrano pepper seeded and diced small (Jalapeño will also work great)
• ½ cup white onion diced small
• ½ cup cilantro roughly chopped, plus more leaves for garnish
• 4 tbsp lime juice adjust to taste, see notes
• 1 tsp ground cumin
• a sprinkle of coarse salt like fleur de sel or something similar
• salt to taste

To Serve:

• lime juice a squeeze
• coarse salt a sprinkle of some type of finishing salt

Method

 

1. Using a Mexian molcajete or mortar and pestle, smash together your onion, serrano, garlic and half of your cilantro with some coarse salt into a rough paste. Note: This step is optional but does greatly help the overall flavor distribution in your Guacamole. But, in a pinch, it will still be very tasty without this step.
2. In a large mixing bowl, mix together your avocados, aromatic paste, the remaining cilantro, cumin and lime juice. Season to taste with salt and more lime juice if needed. Note: You can use a large serving fork to mash everything up.
3. Serve in a bowl garnished with cilantro leaves, a squirt of lime juice and a sprinkle of coarse salt.
4. Use immediately or cover snugly in plastic wrap, pressing it into the Guacamole to make sure there is no air stuck between them so that it does not brown. If storing overnight, also put in an airtight container. More lime juice will also help it keep over a few days, see notes above.

Nutrition

Calories: 225kcalCarbohydrates: 14gProtein: 3gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gSodium: 11mgPotassium: 699mgFiber: 9gSugar: 2gVitamin A: 305IUVitamin C: 18mgCalcium: 26mgIron: 1mg

Notes

• Traditionally you would use a Mexian molcajete to smash together the onion, serrano, garlic and cilantro with some coarse salt for a more evenly mixed and flavorful experience. I don’t have one currently so I’m using a mortar and pestle which also works great.
  • Note: For a quicker version, you can skip this step and just toss everything in your mixing bowl and you’ll still have a tasty dish.
• Add in your Serrano or Jalapeño seeds during the smashing process or mix in some ground chili powder for a spicier variation.
• Adjust the amount of lime juice to your taste. I prefer a good amount of lime juice so always end up adding more than I think I’m going to.

Tried this recipe?

Let us know how it was!