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Classic Mexican Guacamole

19

This recipe was inspired by the tableside version prepared at the popular restaurant chain, Rosa Mexicano.

  • Yield: Makes 1 1/2 cups
classic guacamole

Photography: James Baigre

Source: Martha Stewart Living, January 2004

Ingredients

  • 1 1/2 tablespoons finely chopped white onion
  • 1 tablespoon plus 2 teaspoons finely chopped fresh cilantro
  • 1 1/4 teaspoons jalapeno, seeded and finely chopped
  • 1/2 teaspoon coarse salt, plus more for seasoning if desired
  • 1 ripe Hass avocado, pitted, peeled, and coarsely chopped
  • 3 tablespoons tomato, seeded and finely chopped

Directions

  1. 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.

Cook's Notes

To ripen hard avocados, leave them in a closed paper bag at room temperature for a few days.

Reviews Add a comment

  • northwestmama
    26 JAN, 2013
    I've been making this recipe since it came out in MSL and my family like it better than Chipotle's quac, which we love. Great recipe that our family always gobbles down and friends devour. Thanks for this family fav!
    Reply
  • SewIsabel
    22 JUL, 2012
    This recipe helped encourage me to buy a lava rock/molcajate. Previously, I smashed the avocado with a fork and using the molcajate the guacamole tasted smoother and maybe creamier. It was definitely quicker to make. Also, I have improvised quite a bit with guacamole and most of the time had no problems with the taste. The avocados make the guacamole. The only time I had a problem was when I added too much lemon juice. Without a doubt, this is a very delicious recipe.
    Reply
  • AshC
    29 JUL, 2008
    This is how I make guacamole as well but my kids don't like the jalapeno, so I use a small can of diced green chiles that are milder. I also prefer to add red onion and garlic to my recipe on occasions. Also if you reserve the whole avocado pit and place the pit in with any left overs in the fridge it will keep the guacamole from turning brown or add more lime juice.
    Reply
  • adriann
    28 APR, 2008
    My recipe is very simmilar - I like to leave out the tomato, substitute green onions for white, and add a little lime juice to make it nice and bright.
    Reply
  • MS11270339
    22 APR, 2008
    Everyone absolutely loves this guacamole when I make it - I always have to make a double batch. I, too, have a strong aversion to cilantro, however, so I use green/spring onions instead and cut down a bit on the white onion. Also, I add a bit of lime zest and juice which gives it a wonderful zing!
    Reply
  • kimkim
    2 APR, 2008
    This is hands down the BEST guacamole recipe I've ever tasted. So fresh and full of flavor. I get rave reviews every time I make it.
    Reply
  • MrsTaylor
    31 DEC, 2007
    A very fresh guacamole -- delightful! Just be sure to get all the jalapeno seeds out. :)
    Reply
  • outofthebox
    29 DEC, 2007
    This recipe was wonderful. But, being one of the few who has a strong aversion to cilantro, I substituted green onions. The green onions provided the beautiful specks of green that the cilantro would have given. And, in my opinion, it still tasted wonderful.
    Reply