Fact: everyone should have a back-pocket guacamole recipe for when guests show up. Ours comes from renowned chef Rick Bayless, who teaches our class, Essentials of Mexican Cooking . So go on and grab those perfect avocados and let's get guac-ing!
Yield: About 3 cups
- 3 ripe avocados (1 to 1¼ pounds)
- Salt, to taste (usually a generous ½ teaspoon)
- Fresh lime juice, to taste (usually 1 to 2 tablespoons)
- 1 small ripe tomato, finely chopped (or a finely chopped sun-dried tomato)
- ½ to 1 large fresh serrano or small fresh jalapeño chile, stemmed and finely chopped
- A small handful of cilantro, thinly sliced across the leaves and tender upper stems
- ½ small white onion, finely diced, rinsed under cold water and drained
1. In a large bowl or molcajete, coarsely mash the avocados, salt and lime juice with a potato masher or large fork.
2. Mix in the tomato, chile, cilantro and onion. Taste and adjust the seasonings to your liking.
3. Cover with plastic wrap so it touches the surface of the guacamole. Refrigerate for 1 to 2 hours. Serve cold.
Adapted from "Mexico One Plate at a Time" by Rick Bayless. Copyright ©2000 by Rick Bayless. Reprinted by permission of Scribner, a division of Simon & Schuster, Inc.
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Experience the true flavors of Mexico in the comfort of your home with recipes and tips from our class, Essentials of Mexican Cooking.