Food & Cooking Recipes Appetizers Classic Mexican Guacamole 3.5 (21) 8 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. 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