Skip to main content
Epicurious

Guacamole

In Mexico, guacamole is traditionally made in a molcajete, a mortar made from volcanic rock. It’s a lovely tradition, but since you probably don’t have a molcajete, use a bowl and fork or a potato masher. The admittedly more complicated variation that follows is superior but not nearly as quick.

Recipe information

  • Yield

    makes 4 servings

Ingredients

1 lime
1 garlic clove, minced
1 scallion, 1 shallot, or bit of red onion, trimmed and chopped
1 serrano or jalapeño chile, stemmed, seeded, and minced, pure chile powder, like ancho or New Mexico, to taste, or a few pinches of cayenne
1/2 teaspoon coarse salt, or more to taste
2 tablespoons chopped fresh cilantro leaves
3 medium-ripe avocados

Preparation

  1. Step 1

    Grate the lime zest and reserve; cut the lime into wedges. Put the lime zest, garlic, scallion, chile, and salt into a bowl and mash until the mixture is well combined. Add the cilantro and mash a few more times.

    Step 2

    Cut the avocados in half and reserve the pits if you will not be serving the guacamole right away. Scoop the pulp into the bowl and mash, leaving a few chunks of avocado. Squeeze in the lime juice from the reserved lime wedges to taste.

    Step 3

    Season with more salt and serve or tuck the pits back into the mixture, cover with plastic wrap, and refrigerate for up to 4 hours (the pits will keep the guacamole from turning brown). Remove the pits before serving.

  2. Guacamole with Roasted Chiles

    Step 4

    Substitute 2 fresh poblano chiles for the serranos. Prepare a charcoal or gas grill or broiler; the fire should be quite hot. Roast the chiles until the skin is blackened and blistery, then cool, peel, stem, seed, and mince. Proceed as directed, substituting the roast chile for the serrano or jalapeño.

The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved. MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
TagsDipGuacamoleCondimentMexicanLatin AmericanSerrano ChileChileVegetableJalapeñoAvocadoPoblano ChileSnackStarterDinnerGluten FreeDairy FreeNut FreeVeganVegetarianKetoQuickEasyGrillingBroilNo-CookCookbooks
Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Kale and Brussels Sprouts Salad
Crunchy and crowd-pleasing, this salad can be prepared in advance and customized to your heart’s content.
Chicken Meatballs With Sesame Green Beans
Baking meatballs and green beans on two sides of the same sheet pan streamlines the cooking process for this saucy, savory dinner.
Dulce de Leche
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Sun Gold Tomato Pasta With Pistachio Gremolata
A garlicky pistachio topping takes this sunny summer pasta from good to great.