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Chef John's Classic Guacamole

Rated as 4.85 out of 5 Stars

"There are few things as easy, healthy, and delicious as this ubiquitous dip. However, unless you're grinding your aromatic vegetation in a molcajete, or against a cutting board, you're really not tasting a classic guacamole. The flavors not only become more intense, but actually change in character. This is just what those bland, fatty, but delectable avocados need. That and a thoughtful seasoning of lime juice, and maybe some more salt."
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20 m servings 158
Original recipe yields 12 servings


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  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.
  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.

Nutrition Facts

Per Serving: 158 calories; 13.9 9.7 2.2 0 89 Full nutrition

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Read all reviews 31
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As always, Chef John did not disappoint. I have made this recipe three times now for my foodie friends and they all keep raving about it. The secret really is in grinding the ingredients togethe...

Yes! Chef John makes Guac even better. Great technique but I used my mortal/pestle for that. I made double cilantro/onion/Serrano mash to freeze 1/2 for next go round. I did add a clove a garlic...

Like always ! Starting to wish I was married to this man ! He is awesome in the kitchen! Another crowd pleaser!

Very good! Great flavors. Watch the video to get the technique. Chef John is great!

Made exactly as written but omitted optional diced tomatoes. Did sneak in a smidgen of ground cayenne pepper but the guilt quickly faded after tasting this concoction. Makes an excellent guacamo...

As with everything "Chef John" I've made, this was great. I added a couple tablespoons of chopped fresh mint.

Family all really enjoyed this recipe.

Delicious! Made a half recipe. Used 1/2 roma tomato, seeded; seeded the serrano pepper, and added a pinch of garlic powder. Will use this "smashing" technique for the vegetables from now on.

Delicious! I love the technique of smashing the onions, cilantro and peppers with salt. It makes the final product much smoother.