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Guacamole should be made by hand, preferably in a molcajete, a mortar made from volcanic rock. A food processor or blender won't give you the proper chunky texture.

  • Yield: Makes about 1 1/2 cups

Source: Martha Stewart Living, August/September August/September 1992


  • 1 clove garlic
  • 2 serrano chilies, stemmed
  • 1 small tomato, chopped
  • 2 large ripe avocados, preferably Hass
  • 2 tablespoons coarsely chopped cilantro
  • Salt


  1. If using a molcajete, grind garlic and chiles to a paste. Grind part of tomato to a paste, or reserve all of it to fold in at the end. If you don't have a molcajete, chop garlic and chiles finely, then proceed using a bowl and fork.

  2. Cut avocados in half and peel. Remove pit by inserting the blade of a knife into pit and twisting. Mash avocados into chile mixture, leaving some texture. Add salt to taste. Stir in cilantro and tomato, reserving a little of each for garnish. Serve immediately.

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