We're firm believers that everyone should have a back-pocket guacamole recipe for when guests (especially — yikes — unexpected ones) show up at the door. This is ours. It comes from renowned chef Rick Bayless, who teaches our class Essentials of Mexican Cooking . Let's get guac-ing!
Yield: About 3 cups (750 ml)
- 3 ripe avocados (1 to 1¼ pounds/455 to 570 g)
- 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. Mash it
In a large bowl or molcajete, coarsely mash the avocados, salt and lime juice with a potato masher or large fork.
2. Mix it
Mix in the tomato, chile, cilantro and onion. Taste and adjust the seasonings to your liking. Cover with plastic wrap so that it touches the surface of the guacamole, and 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.