Fresh Guacamole
A good bowl of guacamole relies on the timing of your avocado harvest. When they yield to firm pressure under the stem, they are ready to yield their creaminess to your bowl.
Watch your ripeness levels
Avoid fruit that is mushy or bruised, as the internal texture will be stringy. Use a bowl that gives you enough room to fold ingredients together without smashing the avocado into a fine puree.
- large mixing bowl
- heavy fork or potato masher
- chef's knife
- citrus reamer
What goes in.
- 3 largeripe Hass avocados
- 1/2 cupwhite onion, finely diced
- 1/4 cupfresh cilantro, chopped
- 1serrano pepper, seeded and minced
- 1 tbspfresh lime juice
- 1/2 tspkosher salt
The Rough Mash
Leave chunks of avocado about the size of a pea. If you mash everything into a smooth paste, you lose the contrast between the creamy fat and the crunch of the onion.
The method.
Prep the aromatics
Mince the onion and serrano pepper as finely as possible so the heat and crunch are distributed evenly throughout the bite.
Mash the fruit
Cut the avocados in half, remove the pits, and scoop the flesh into your bowl. Use the fork to break them down until you reach a chunky, rustic consistency.
Season and fold
Add the lime juice and salt immediately. Toss in the onion, serrano, and cilantro. Fold with a spatula until just combined; do not over-mix or the avocado will oxidize and lose its vibrant green color.
Adjust
Taste a small amount on a chip. If it feels flat, add a pinch more salt. If it feels heavy, add a few drops more lime.
Other turns to take.
Tomato-style
Fold in one small Roma tomato, seeded and diced, for a bit of extra juice and texture.
When it doesn't go to plan.
To store, press plastic wrap directly against the surface of the guacamole to seal out all oxygen, which prevents browning.
If you want less heat, scrape out the membranes of the serrano pepper before mincing.
Taste the onion before adding it; if it is exceptionally sharp, soak the diced pieces in cold water for five minutes, then drain and dry thoroughly.
The ones that keep coming up.
Why does my guacamole turn brown?
It is an oxidation reaction caused by exposure to air. Keep the surface covered tightly and finish it within a few hours.
Can I use a blender?
Avoid it. A blender will create a thin, whipped texture that lacks the mouthfeel of hand-mashed avocado.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe