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  • Prep Time


  • Total Time


  • Servings



  • 2

    ripe avocados

  • ½

    teaspoon Kosher salt

  • 1

    Tbsp of fresh lime juice or lemon juice

  • 2

    Tbsp to ¼ cup of minced red onion or thinly sliced green onion

  • 1-2

    serrano chiles, stems and seeds removed, minced

  • 2

    tablespoons cilantro (leaves and tender stems), finely chopped

  • A dash of freshly grated black pepper

  • ½

    ripe tomato, seeds and pulp removed, chopped


Cut the avocados in half. Remove seed. Scoop out avocado from the peel, put in a mixing bowl. (I find it easiest to score the inside of the avocado with a blunt knife and scoop out the flesh with a spoon. Using a fork, roughly mash the avocado. (Don’t overdo it! The guacamole should be a little chunky.) Sprinkle with salt and lime (or lemon) juice. The acid in the lime juice will help delay the avocados from turning brown. Add the chopped onion, cilantro, black pepper, and chiles. (NOTE: Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness.) Place plastic wrap on the surface of the guacamole cover it and to prevent air reaching it. (The oxygen in the air causes oxidation which will turn the guacamole brown.) Refrigerate until ready to serve.


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