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Classic Mexican Guacamole
Credit:
James Baigre
Recipe Summary
Yield: Makes 1 1/2 cups
Ingredients
Ingredient Checklist
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
Cook's Notes
To ripen hard avocados, leave them in a closed paper bag at room temperature for a few days.
Gallery
Classic Mexican Guacamole
Credit:
James Baigre
Recipe Summary
Yield: Makes 1 1/2 cups
Gallery
Classic Mexican Guacamole
Credit:
James Baigre
Classic Mexican Guacamole
Credit:
James Baigre
Classic Mexican Guacamole
Recipe Summary
Yield: Makes 1 1/2 cups
Recipe Summary
Yield: Makes 1 1/2 cups
Yield: Makes 1 1/2 cups
Makes 1 1/2 cups
Ingredients
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
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.
Cook’s Notes
To ripen hard avocados, leave them in a closed paper bag at room temperature for a few days.
Reviews (8)
Add Rating & Review
21 Ratings
5 star values:
7
4 star values:
5
3 star values:
2
2 star values:
6
1 star values:
1
Reviews (8)
Add Rating & Review
21 Ratings
5 star values:
7
4 star values:
5
3 star values:
2
2 star values:
6
1 star values:
1
Add Rating & Review
21 Ratings
5 star values:
7
4 star values:
5
3 star values:
2
2 star values:
6
1 star values:
1
21 Ratings
5 star values:
7
4 star values:
5
3 star values:
2
2 star values:
6
1 star values:
1
21 Ratings
5 star values:
7
4 star values:
5
3 star values:
2
2 star values:
6
1 star values:
1
- 5 star values:
- 7
- 4 star values:
- 5
- 3 star values:
- 2
- 2 star values:
- 6
- 1 star values:
- 1
Martha Stewart Member
Rating: 5 stars
01/26/2013
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!
Martha Stewart Member
Rating: Unrated
07/22/2012
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.
Martha Stewart Member
Rating: Unrated
07/29/2008
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.
Martha Stewart Member
Rating: Unrated
04/28/2008
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.
Martha Stewart Member
Rating: Unrated
04/22/2008
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!
Martha Stewart Member
Rating: Unrated
04/02/2008
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.
Martha Stewart Member
Rating: Unrated
12/31/2007
A very fresh guacamole -- delightful! Just be sure to get all the jalapeno seeds out. :)
Martha Stewart Member
Rating: Unrated
12/29/2007
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.
Martha Stewart Member
Rating: 5 stars
01/26/2013
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!
Rating: 5 stars
Rating: Unrated
07/22/2012
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.
Rating: Unrated
Rating: Unrated
07/29/2008
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.
Rating: Unrated
04/28/2008
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.
Rating: Unrated
04/22/2008
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!
Rating: Unrated
04/02/2008
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.
Rating: Unrated
12/31/2007
A very fresh guacamole -- delightful! Just be sure to get all the jalapeno seeds out. :)
Rating: Unrated
12/29/2007
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.
All Reviews for Classic Mexican Guacamole
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Classic Mexican Guacamole
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
