06 March 2010

Recipe: Fresh Guacamole

Makes about 1 1/2 cups

2 small, ripe avocados (preferably Haas)
1 tablespoon minced red onion
1 small garlic clove, minced or pressed through garlic press
1/2 small jalapeno chile, minced (about 1 1/2 teaspoons)
2 tablespoons minced fresh cilantro leaves
1 tablespoon juice from 1 lime

Halve 1 avocado, remove pit, and scoop flesh into medium bowl. Using fork, mash lightly with onion, garlic, jalapeno, cilantro, and 1/8 teaspoon salt until just combined.

Halve and pit remaining avocado. Using a dinner knife, carefully make 1/2-inch cross-hatch incisions in flesh, cutting down to but not through skin. Using a soup spoon, gently scoop flesh from skin; transfer to bowl with mashed avocado mixture. Sprinkle lime juice over and mix lightly with fork until combined but still chunky. Adjust seasoning with salt, if necessary, and serve. (Can be covered with plastic wrap, pressed directly onto surface of mixture, and refrigerated up to 1 day. Return guacamole to room temperature, removing plastic wrap just before serving.)


  1. Sounds like a Jeff recipe with the jalapenos.

  2. good to see you left out the tomatoes, true guacamole does not have tomatoes in it! I also have to leave out the cilantro, I'm one of those people who think it tastes like soap (lol)!
    But this sounds great!

    Little hint. If you leave the pit in the guacamole it's supposed to not turn brown as fast. I haven't decided if this is really true or not, but I was told this by a Mexican when we lived in California so I do it if there are leftovers, but how many times are there left overs?

  3. Leftovers? What's that? lol!

    I love America’s Test Kitchen !