Guacamole

Name: Guacamole
Prep time: 10 min
Total time: 10 min
Yield: Makes 4 servings
Cuisine: Mexican
Ingredients: 2 tablespoons chopped fresh cilantro leaves; 3 medium-ripe avocados; 1 serrano or jalapeño chile, stemmed, seeded, and minced, pure chile powder, like ancho or New Mexico, to taste, or a few pinches of cayenne; ½ teaspoon coarse salt, or more to taste; 1 serrano or jalapeño chile, stemmed, seeded, and minced, pure chile powder, like ancho or New Mexico, to taste, or a few pinches of cayenne; 1 serrano or jalapeño chile, stemmed, seeded, and minced, pure chile powder, like ancho or New Mexico, to taste, or a few pinches of cayenne; 1 serrano or jalapeño chile, stemmed, seeded, and minced, pure chile powder, like ancho or New Mexico, to taste, or a few pinches of cayenne; 1 serrano or jalapeño chile, stemmed, seeded, and minced, pure chile powder, like ancho or New Mexico, to taste, or a few pinches of cayenne; 1 scallion, 1 shallot, or bit of red onion, trimmed and chopped; 1 serrano or jalapeño chile, stemmed, seeded, and minced, pure chile powder, like ancho or New Mexico, to taste, or a few pinches of cayenne; 1 scallion, 1 shallot, or bit of red onion, trimmed and chopped; 1 scallion, 1 shallot, or bit of red onion, trimmed and chopped; 1 lime; 1 garlic clove, minced

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
10 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

In Mexico, guacamole is traditionally made in a molcajete, a mortar made from volcanic rock. It’s a lovely tradition, but since you probably don’t have a molcajete, use a bowl and fork or a potato masher.

The admittedly more complicated variation that follows is superior but not nearly as quick.

Ingredients

1 lime
1 garlic clove, minced
1 scallion, 1

Americas
Mexico
Starter
Gluten-free
Vegan
Central America

Method

Grate the lime zest and reserve; cut the lime into wedges. Put the lime zest, garlic, scallion, chile, and salt into a bowl and mash until the mixture is well combined. Add the cilantro and mash a few more times.
Cut the avocados in half and reserve the pits if you will not be serving the guacamole right away. Scoop the pulp into the bowl and mash, leaving a fe