Guacamole

Prep time: 15 minutes

Cook time: 0 minutes

Total time: 15 minutes

Servings: 6 servings

Country of Origin

Mexico

Description

An avocado-based dip and side dish originating with Aztecs. Perfectly ripe Hass avocados are mashed with lime, salt, cilantro, onion, and jalapeños, keeping texture chunkier rather than completely pureed.

Presentation & How It's Eaten

Served at room temperature in a traditional stone molcajete alongside crisp corn tortilla chips, or dolloped directly onto tacos, grilled meats, and rice plates.

Ingredients

• 3 ripe Hass avocados, halved and pitted

• 1/2 medium white onion, finely diced

• 1–2 jalapeño or serrano peppers, seeded and finely minced

• 1/2 cup fresh cilantro, finely chopped

• 1 ripe Roma tomato, seeded and diced (optional)

• 2 tbsp fresh lime juice

• 1/2 tsp sea salt (or to taste)

Step-by-Step Directions

1. Mash Aromatics (Molcajete Method): In a molcajete or bowl, mash half of diced onion, minced jalapeño, half of cilantro, and salt into a coarse paste using a pestle or fork.

2. Add Avocado: Scoop avocado flesh into bowl with aromatic paste.

3. Mash & Fold: Use a fork to gently mash avocados to desired consistency, leaving plenty of rustic chunks.

4. Fold Ingredients: Gently fold in remaining onion, remaining cilantro, diced tomato (if using), and fresh lime juice.

5. Season & Serve: Taste and adjust salt or lime juice if needed. Serve immediately.

Optional

• Pomegranate Seeds: Top with fresh pomegranate seeds (granada) for a traditional festive contrast of sweet crunch and rich avocado.

Cooking Tips

• Avoid Acid Overload: Don't drown avocados in lime juice—lime accentuates salt and prevents oxidation, but excessive acid masks subtle buttery flavor of avocado.

Nutrition Facts

(Estimated per serving, based on 6 servings)

Calories: ~160 kcal

Total Fat: 14g

Saturated Fat: 2g

Cholesterol: 0mg

Sodium: 200mg

Total Carbohydrates: 9g

Dietary Fiber: 6g

Sugars: 1g

Protein: 2g