Classic Recipe ⇉ Chef John's Classic Guacamole

There are few things as easy, healthy, and delicious as this ubiquitous dip. However, unless you're grinding your aromatic vegetation in a molcajete, or against a cutting board, you're really not tasting a classic guacamole. The flavors not only become more intense, but actually change in character. This is just what those bland, fatty, but delectable avocados need. That and a thoughtful seasoning of lime juice, and maybe some more salt.

Ingredients

• 2 tablespoons minced fresh serrano chili
• ½ cup chopped fresh cilantro, divided
• ¼ cup finely diced white onion
• ½ teaspoon kosher salt for grinding vegetables, plus more to taste
• 4 large Hass avocados
• 1 cup diced ripe tomatoes, drained
• 1 lime, juiced, or more to taste

Cooking Directions

1. Place minced peppers, 1/4 cup of the chopped cilantro, and the diced onions on a cutting board. Chop them together into very small pieces. Sprinkle with kosher salt. Using the flat side of the knife blade, smear the mixture to work it into a paste, and chop again to achieve as fine a texture as possible.
2. Stem, halve, and pit the avocados. Scoop out flesh and place in a bowl. Add 1/4 cup chopped cilantro, onion and serrano mixture, salt, and fresh lime juice. Mash with a potato masher to desired texture (smooth or chunky), 5 or 6 minutes. Taste and adjust seasonings. If not serving immediately, cover and refrigerate.

Nutrition Facts

• calories158
• carbohydrateContent9.7 g
• fatContent13.9 g
• fiberContent6.8 g
• proteinContent2.2 g
• saturatedFatContent2 g
• sodiumContent88.6 mg
• sugarContent1.3 g