Guacamole
Fresh Avocado Salsa
Onion, chile, and cilantro are ground into a juicy base in the molcajete before chunky Hass avocado is mashed in by hand, keeping visible pieces rather than a smooth purée.
Guacamole
✦ Antes de Empezar
Before you cook
How do I keep guacamole from browning if I make it ahead?
Serve it right away for the best color, but if you need to hold it briefly, press parchment or reusable wrap directly against the surface to block out air, then refrigerate for no more than a few hours.
Ingredientes· 7View
The Avocados
- 3 largeRipe Hass Avocadospitted and scooped
The Aromatics
- 1/4 cupWhite Onionfinely chopped
- 1Serrano or Jalapeño Chilefinely minced (remove seeds for less heat)
- 1/4 cupFresh Cilantrofinely chopped
Seasoning & Mix-ins
- 1-2 tbspLime Juicefreshly squeezed
- 1 tspKosher Saltor to taste
- 1 smallRoma Tomatodiced, seeds removed (optional)
Instrucciones
4 pasosMuele la base
Grind the base
Grind the onion, chile, cilantro, and coarse salt in a molcajete or bowl until the mixture releases its juices.
Machaca el aguacate
Mash the avocado
Add the avocado flesh and mash with a fork or pestle, leaving visible chunks.
Incorpora tomate y limón
Fold in tomato and lime
Fold in the tomato and lime juice, then taste and adjust the salt.
Sirve o refrigera brevemente
Serve or refrigerate briefly
Serve immediately. To hold briefly, press parchment or reusable wrap directly against the surface and refrigerate no more than a few hours.