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Preparation info

  • Yield: about

    3 cups

    • Difficulty


Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

Guacamole is a staple of many meals served in the American Southwest. It is, of course, a mashed avocado dip and the name derives from an Indian Náhuatl word, ahuacatl, meaning avocado, and molli, meaning a blend or concoction.


  • 2 ripe, unblemished, not-too-soft avocados (about ¾ pound each)
  • 2 tablespoons lime juice
  • ½ cup finely chopped onion
  • 1 tablespoon olive oil
  • ½ cup finely chopped fresh coriander
  • 2 canned serrano chilies, drained, stems removed, and chopped
  • ¾ cup cubed, drained ripe tomatoes
  • Salt to taste, if desired


  1. Cut the avocados in half and discard the pits. Remove the peel and put the avocado halves in a mixing bowl. Using a fork and knife scissors-fashion, cut the avocado roughly into ½-inch pieces. Sprinkle with lime juice and stir. There should be about 2 cups.
  2. Put half the chopped avocado into the container of a food processor or electric blender and add ¼ cup onion, the olive oil, and ¼ cup coriander. Blend thoroughly. Add this to the remaining chopped avocado. Add the chilies. Stir in the remaining onion and coriander and the tomatoes. Add salt to taste.