Classic Mexican Guacamole Recipes

CLASSIC MEXICAN GUACAMOLE

Steps:

• With a large mortar and pestle, mash onion, 1 tablespoon cilantro, jalapeno, and salt until smooth and juicy. Add avocado, and mash slightly (avocado should remain somewhat chunky). Stir in tomato and remaining 2 teaspoons cilantro. Season with salt, if desired. Use immediately.

TRADITIONAL MEXICAN GUACAMOLE

Steps:

• Mash avocados in a bowl until creamy.
• Mix tomatoes, onion, cilantro, lemon juice, and jalapeno pepper into mashed avocado until well combined; season with salt and black pepper.

CLASSIC GUACAMOLE

Steps:

• Cut around each avocado lengthwise, then twist the two halves apart. Remove the pit and scoop the avocado flesh into a bowl. Mash the avocados (preferably with an old-fashioned potato masher) into a coarse purée. Season the purée with salt, about 1 teaspoon. Mince the clove of garlic. Sprinkle the minced garlic with a little salt, and mash with the side of your knife into coarse paste.
• Fold in the lime juice and chopped cilantro.
• Mince the green chile and add the desired amount to the bowl. Chop the tomato and add to the bowl. Mince the onion (you should have about a third of a cup) and rinse under cold running water in a small mesh strainer. Shake off the excess water, and mix into the avocado.
• If you aren't serving the guacamole immediately, cover with plastic wrap directly on the surface of the guacamole and refrigerate. For best results, make the guacamole within 2 hours of serving and serve in batches.

CLASSIC GUACAMOLE

Steps:

• Finely chop the red onion, tomatoes, coriander and jalapeños separately. Mix together the onion, tomatoes, coriander and a pinch of salt. Keep the jalapeños to one side.
• Scoop all the avocado flesh into a bowl and crush with a fork, leaving it chunky - it should not be puréed. Add the lime juice and onion mixture, combining gently.
• Add jalapeños, to taste, and more sea salt if needed. Serve with the tortilla chips.