📝 About This Recipe
Transport your senses to the heart of Mexico with this vibrant, velvety guacamole that balances rich fats with bright citrus and a whisper of heat. This recipe honors tradition by using a mortar and pestle technique to bloom the aromatics before folding in buttery Hass avocados. It’s a masterclass in texture, featuring crunchy red onion, juicy Roma tomatoes, and a finishing touch of fresh cilantro that makes it the undisputed star of any gathering.
🥗 Ingredients
The Aromatic Base (The Paste)
- 2 tablespoons White Onion (finely minced)
- 1 tablespoon Fresh Cilantro (finely chopped leaves and tender stems)
- 1 piece Serrano Chile (seeded and minced into a paste)
- 1 teaspoon Kosher Salt (plus more to taste)
The Body
- 3 pieces Hass Avocados (ripe, large, and slightly soft to the touch)
- 2 pieces Roma Tomatoes (seeded and finely diced)
- 1/4 cup Red Onion (finely diced for crunch)
- 1/4 cup Fresh Cilantro (roughly chopped)
- 1.5 tablespoons Lime Juice (freshly squeezed from about 1-2 limes)
- 1/4 teaspoon Ground Cumin (optional, for a hint of earthiness)
- 1 clove Garlic (grated or pressed into a paste)
For Garnish
- 2 tablespoons Cotija Cheese (crumbled)
- 2 pieces Radishes (thinly sliced into rounds)
- 1 tablespoon Pomegranate Arils (optional, for a festive pop of color)
- 1 teaspoon Extra Virgin Olive Oil (for a glossy finish)
👨🍳 Instructions
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1
Prepare your 'molcajete' or a large mixing bowl. Start by placing the 2 tablespoons of minced white onion, 1 tablespoon of cilantro, the serrano paste, and the kosher salt in the bowl.
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2
Use the back of a fork or a pestle to grind these ingredients together against the side of the bowl until they form a fragrant, green-flecked paste. This 'blooms' the flavors.
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3
Slice the avocados in half lengthwise, remove the pits safely, and score the flesh into a crosshatch pattern while still in the skin.
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4
Scoop the avocado cubes into the bowl with the aromatic paste.
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5
Add the freshly squeezed lime juice immediately over the avocado to prevent oxidation and keep the color vibrant green.
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6
Using a fork or a potato masher, gently mash the avocado. Aim for a 'chunky-smooth' consistency—you want some larger pieces for texture.
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7
Fold in the diced red onion, seeded Roma tomatoes, garlic paste, and the remaining 1/4 cup of chopped cilantro.
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8
Add the ground cumin (if using) and stir gently with a silicone spatula to combine without over-mashing.
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9
Taste the guacamole. This is the most important step! Add more salt or lime juice if the flavors feel dull; the acid should cut through the fat of the avocado.
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10
Transfer the mixture to a serving bowl, smoothing the top slightly.
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11
Garnish the surface with crumbled Cotija cheese, sliced radishes, and a few extra sprigs of cilantro for a professional look.
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12
Drizzle a tiny bit of olive oil over the top to give it a beautiful sheen and prevent a skin from forming.
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13
Serve immediately while fresh and bright.
💡 Chef's Tips
Always use Hass avocados; their high oil content provides the best creamy texture compared to smoother-skinned varieties. To keep leftover guacamole green, press plastic wrap directly onto the surface of the dip to eliminate all air contact. If your avocados are slightly underripe, let them sit in a paper bag with a banana for 24 hours to speed up ripening. Never use a blender or food processor; authentic guacamole should have a rustic, hand-mashed texture, not a puréed one. Seeding the tomatoes is crucial to prevent the guacamole from becoming watery or runny over time.
🍽️ Serving Suggestions
Serve with thick-cut, warm corn tortilla chips dusted with sea salt and lime zest. Pair with a crisp, cold Mexican lager or a classic lime Margarita on the rocks. Use as a premium topping for grilled carne asada tacos or chicken enchiladas. Serve alongside chilled jicama sticks and cucumber slices for a low-carb, refreshing crunch. Accompany with a side of spicy salsa roja to provide a temperature and flavor contrast.