Real guacamole is about great avocados and restraint — lime and salt to season, onion, cilantro and chile for freshness and bite. Tomato is optional. Skip the gimmicks; let the avocado shine.
Ingredients
- 3 ripe avocados
- ½ white onion, finely chopped
- 1 serrano or jalapeño, minced (seeds out for less heat)
- ¼ cup cilantro, chopped
- 1 small tomato, diced (optional)
- Juice of 1–2 limes
- Salt to taste
Method
- Halve and pit the avocados, scoop the flesh into a bowl (a molcajete if you have one).
- Mash to your liking — chunky is traditional.
- Fold in the onion, chile, cilantro and tomato.
- Season with lime juice and salt. Taste and adjust — it should be bright and well-salted.
- Serve right away with tortilla chips, tacos or alongside tacos al pastor.
🥑 Keep it green
Guac is best fresh. To hold it briefly, press plastic wrap directly onto the surface and add extra lime — air is what turns it brown.