Food & Cooking Recipes Appetizers Classic Mexican Guacamole 3.5 (21) 8 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on August 7, 2017 Print Rate It Share Share Tweet Pin Email Photo: James Baigre Yield: Makes 1 1/2 cups This recipe was inspired by the tableside version prepared at the popular restaurant chain, Rosa Mexicano. Ingredients 1 ½ tablespoons finely chopped white onion 1 tablespoon plus 2 teaspoons finely chopped fresh cilantro 1 ¼ teaspoons jalapeno, seeded and finely chopped ½ 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 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. Rate it Print