Chef John's Classic Guacamole
Ingredients20 m servings 158
- 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.
- 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.
Per Serving: 158 calories; 13.9 9.7 2.2 0 89 Full nutrition
ReviewsRead all reviews 27
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.
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.