Rating: 4.83 stars
47 Ratings
  • 5 star values: 42
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

158 calories; protein 2.2g; carbohydrates 9.7g; fat 13.9g; sodium 88.6mg. Full Nutrition
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Reviews (51)

Most helpful positive review

Rating: 5 stars
06/24/2017
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 together until they release those juices that put this guac over the top, so make sure you take the extra effort to follow the technique as closely as possible. I suggest watching the video. I have made plenty of these recipes over the years (as I'm sure many of you have as well) but never have I achieved results like this. Read More
(12)
47 Ratings
  • 5 star values: 42
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
06/24/2017
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 together until they release those juices that put this guac over the top, so make sure you take the extra effort to follow the technique as closely as possible. I suggest watching the video. I have made plenty of these recipes over the years (as I'm sure many of you have as well) but never have I achieved results like this. Read More
(12)
Rating: 5 stars
02/22/2018
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, 1/2 tsp of cumin and 1 smallish roasted jalapeno as I like those added flavors. Used the optional fresh tomato as well. Great stuff you can add more heat/spices for your liking. Ole'! Read More
(5)
Rating: 5 stars
08/20/2017
Like always ! Starting to wish I was married to this man ! He is awesome in the kitchen! Another crowd pleaser! Read More
(4)
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Rating: 5 stars
07/31/2017
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. Read More
(2)
Rating: 5 stars
01/29/2018
Very good! Great flavors. Watch the video to get the technique. Chef John is great! Read More
(2)
Rating: 5 stars
01/25/2017
Delicious! I love the technique of smashing the onions cilantro and peppers with salt. It makes the final product much smoother. Read More
(1)
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Rating: 5 stars
08/20/2017
Family all really enjoyed this recipe. Read More
(1)
Rating: 5 stars
11/03/2018
No changes. Used it on cheeseburgers .Great! Read More
(1)
Rating: 5 stars
01/07/2018
As with everything "Chef John" I've made this was great. I added a couple tablespoons of chopped fresh mint. Read More
(1)