MARTHASTEWART.COM

Guacamole

    View Gallery
    1 of 1

    Find More

    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.
    Martha Stewart Living, August/September 1992
    • Yield Makes about 1 1/2 cups
    Add to Shopping List

    Ingredients

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

    Directions

    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.

    Save to your Collections

    Sorry for the inconvenience! Saving is temporarily unavailable as we work through a few kinks in our new recipe design (we hope you like it!). Don't worry, your collections are safe and you'll be able to save recipes again very soon.

    Review this Recipe

    Reviewing recipes is temporarily unavailable as we work through a few kinks in our new recipe design. You'll be able to comment again soon. Sorry for the inconvenience!

    More from Food

    Quick Chicken Recipes

    Find delicious chicken dinner recipes, all ready in under an hour.

    New From Our Blogs

    Shared On Facebook