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Snacks · Mexican

Classic Guacamole

No oven, no stove - just a fork, some avocados and a little patience.

Hands-on
15 min
Total
15 min
Makes
8 servings (about 2 cups / 475 ml)
Serves
8

No cooking: all 15 minutes are washing, chopping and mashing.

  • easy
  • vegetarian
  • vegan
  • no-cook
  • party-food
  • dip

Verified against at least two trusted test kitchens or food-safety guides · Last checked · What this means

Illustration of Classic Guacamole
Amount
Units

Ingredients

You need: cutting board · medium chef's knife or santoku · spoon · sturdy whisk · medium bowl · fine grater (for the zest) · disposable or kitchen gloves for the chile · plastic wrap (for leftovers)

Contains: none of the 9 major allergens in the listed ingredients

Method

  1. Wash first

    Wash your hands, then rinse the avocados, tomato, lime and chile under running water - yes, even the avocados you will peel - and pat them dry. No soap on the produce.

  2. Make the flavor base

    Put on gloves for the chile. On the board, chop the 2 tbsp onion, the serrano, 1 tsp salt and 1/4 tsp lime zest together until everything is very finely minced. Scrape it into a medium bowl and stir in 1 1/2 tbsp lime juice.

  3. Open the avocados

    Keep each avocado flat on the board while you cut it in half around the pit. Lift the pit out with a spoon, scoop out the flesh and cut it into roughly 1 cm (1/2 in) pieces.

  4. Mash, don't blend

    Add the avocado to the bowl and mash and stir with a sturdy whisk, leaving some chunks about 0.5 to 1 cm (1/4 to 1/2 in) across.

    Otto tried this firstOtto reaches for the blender and makes avocado soup - this one is meant to be creamy but chunky, not puréed.

  5. Fold in the fresh bits

    Stir in the diced tomato and 2 tbsp cilantro.

  6. Season to taste

    Taste, then add more salt and up to 1 1/2 tsp more lime juice if it needs it. Serve.

  7. Saving some for later

    Press plastic wrap right onto the surface of the guacamole so no air touches it, and put it in the fridge. If the top darkens a little, scrape that layer off.

    Otto tried this firstOtto buries the avocado pit in the bowl as a 'freshness charm' - the pit does nothing; keeping air off the surface is what slows browning.

Swaps

  • Instead of serrano chile: 1/4 to 1/2 jalapeño, minced (seeds in for more heat) Add it a little at a time and taste.
  • Instead of cutting board (for the onion-chile mix): a molcajete or a mortar and pestle Grind the onion, chile, salt and zest to a paste instead of chopping.

Make ahead, store & reheat

Make ahead
It's best made close to serving. If it has to wait, press plastic wrap directly onto the surface and refrigerate; scrape off any darkened top layer before serving.
Storage
Don't leave it out more than 2 hours (1 hour if the room is above 32°C / 90°F). For leftovers, press plastic wrap directly onto the surface and refrigerate at 4°C (40°F) or below; scrape off any browned top layer before serving.

If something goes wrong

  • The top turned brown
    Air causes it, so keep air off: press plastic wrap right onto the surface. Scrape off the brown layer; it's green underneath. The pit doesn't help.
  • Watery dip
    Use Hass avocados; Florida-type ('skinny') avocados are too watery for a dip.
  • Not spicy enough
    Mince the chile's seeds and ribs and add them with the onion mixture.

Good to know

  • Chopping the onion and chile together with the salt helps break them down.
  • Use a medium chef's knife or santoku; a short paring knife may not reach the pit of a large avocado.

Safety

  • Knife safety: never cut or de-pit an avocado while holding it in your hand - the knife slides through the soft flesh easily and can cut your palm. Keep it on the board and use a spoon for the pit. Kids should leave the knife work to an adult.
  • Chile oils burn eyes and skin: wear gloves while cutting chiles and don't touch your face. If you skip gloves, wash your hands well with soap before touching your face or eyes.
  • Wash produce before cutting, even if you peel it, so germs on the skin aren't dragged onto the flesh by the knife.