📝 About This Recipe
This isn't just a dip; it's a vibrant celebration of Mexican heritage, balancing the buttery richness of Hass avocados with the bright acidity of lime and a gentle creeping heat from serrano chilies. Authentically prepared by bruising aromatics in a molcajete, this recipe achieves a perfect chunky-yet-creamy texture that puts store-bought versions to shame. It is the quintessential centerpiece for any gathering, offering a cooling contrast to spicy dishes and a sophisticated depth of flavor that lingers on the palate.
🥗 Ingredients
The Base
- 3 large Hass Avocados (ripe, slightly soft to the touch)
- 1/2 teaspoon Kosher Salt (more to taste)
- 2 tablespoons Fresh Lime Juice (from about 1-2 juicy limes)
Aromatics and Texture
- 1/3 cup White Onion (very finely minced)
- 1-2 pieces Serrano Chile (stemmed, seeded, and minced)
- 1/2 cup Fresh Cilantro (finely chopped leaves and tender stems)
- 1 medium Roma Tomato (seeded and finely diced)
- 1 clove Garlic (grated into a paste (optional, for depth))
The Garnish
- 2 tablespoons Cotija Cheese (crumbled)
- 2 pieces Radishes (sliced into paper-thin rounds)
- 1 sprig Extra Cilantro (for visual appeal)
- 1 tablespoon Pomegranate Seeds (optional, for a seasonal pop of color)
👨🍳 Instructions
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1
Place the finely minced onion, half of the cilantro, the minced serrano chile, and the salt into a large bowl or a traditional stone molcajete.
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2
Using the back of a fork or a pestle, grind these aromatics together against the side of the bowl until they form a coarse, fragrant paste. This releases the essential oils for a deeper flavor profile.
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3
Slice the avocados in half lengthwise, remove the pits carefully with a knife, and score the flesh into a grid pattern while still in the skin.
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4
Use a large spoon to scoop the avocado cubes out of the skins and directly into the bowl with your aromatic paste.
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5
Drizzle the fresh lime juice immediately over the avocado to prevent oxidation and maintain that brilliant emerald green color.
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6
Using a fork or a potato masher, gently mash the avocado. Aim for a texture that is mostly creamy but still retains distinct chunks for a rustic, handmade feel.
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7
Fold in the diced Roma tomatoes and the remaining cilantro using a silicone spatula, being careful not to over-mix and turn the tomatoes into mush.
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8
If using, fold in the garlic paste at this stage to ensure it is evenly distributed throughout the dip.
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9
Taste the guacamole with a chip (since chips add salt) and adjust the seasoning with more salt or lime juice as needed.
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10
Transfer the guacamole to a clean serving bowl if it isn't already in one.
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11
Garnish the top with the crumbled Cotija cheese, thin radish slices, and a few fresh cilantro leaves.
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12
Serve immediately at room temperature for the best expression of the avocado's natural fats and flavors.
💡 Chef's Tips
Always use Hass avocados; their high oil content provides the signature creamy texture that other varieties lack. To keep guacamole from browning, press a piece of plastic wrap directly onto the surface of the dip to eliminate all air contact. If you prefer less heat, remove the seeds and white ribs (placenta) from the serrano chilies before mincing. Never use a blender or food processor—the high speed breaks down the fats too much and results in a soupy, unappealing texture. Soak your minced onions in cold water for 5 minutes and drain before adding to the recipe to remove their harsh 'bite'.
🍽️ Serving Suggestions
Serve with thick-cut, warm corn tortilla chips dusted with a hint of chili lime seasoning. Pair with a crisp, cold Mexican Lager or a classic lime Margarita on the rocks. Use as a decadent topping for grilled carne asada or blackened shrimp tacos. Serve alongside fresh jicama and cucumber sticks for a refreshing, low-carb dipping alternative. Add a scoop on top of a warm bowl of Chicken Tortilla Soup for added richness.