The best basic Guacamole recipe

Combining the aromatics with salt before knocking them results in a finished guac that is noticeably more flavorful.

Read more: The Food Lab: The best guacamole (and avocado science)

  • serves 8 as appetizers
  • 15 minutes
  • 15 minutes


  • 1 small yellow onion, coarsely chopped
  • 1 serrano chili, coarsely chopped
  • 1/2 cup picked coriander leaves, finely chopped, divided
  • 2 tsp kosher salt
  • 4 ripe avocados
  • 2 tablespoons juice from 2 limes


  1. First

    Put onions, chili, half of coriander leaves and salt in a mortar and batter. Pound in a fine paste. Alternatively, you can combine onions, chili, half of coriander, salt and half of lime juice in a food processor or blender and process until a smooth paste is formed, scraping the sides down as needed.

  2. 2nd

    Divide each avocado in half, discard the pits, and spoon the meat into a medium bowl. Mash rough with a stiff whisk. Add onion / chilli puree, remaining coriander leaves and half of the lime juice (if using the mortar and pestle method). Fold to combine. Season with flavor with more salt and lime juice. Serve immediately with hot tortilla chips.

special equipment

mortar and pestle or food processor

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