Chef John's Classic Guacamole


  • 2 tablespoons minced fresh serrano chili
  • ½ cup chopped fresh cilantro, divided
  • ¼ cup finely diced white onion
  • ½ teaspoon kosher salt for grinding vegetables, plus more to taste
  • 4 large Hass avocados
  • 1 cup diced ripe tomatoes, drained(Optional)
  • 1lime, juiced, or more to taste
  • Directions

  • Step 1

    Place minced peppers, 1/4 cup of the chopped cilantro, and the diced onions on a cutting board. Chop them together into very small pieces. Sprinkle with kosher salt. Using the flat side of the knife blade, smear the mixture to work it into a paste, and chop again to achieve as fine a texture as possible.


  • Step 2

    Stem, halve, and pit the avocados. Scoop out flesh and place in a bowl. Add 1/4 cup chopped cilantro, onion and serrano mixture, salt, and fresh lime juice. Mash with a potato masher to desired texture (smooth or chunky), 5 or 6 minutes. Taste and adjust seasonings. If not serving immediately, cover and refrigerate.

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