The Best Guacamole You’ll Ever Make (Restaurant-Quality)

Ingredients

• 3 Avocado (ripe Hass, from Mexico if possible; remove skin and pit)
• 1/4 cup White Onion (finely diced; use only half of a small onion)
• 1 Serrano Pepper (seeded for milder heat, diced; optional seeds for extra spice)
• 1 Lime (fresh juice only)
• 2 tablespoons Cilantro (chopped, stems included for extra flavor)
• 2 tablespoons Plum Tomato (diced, seeds removed to avoid excess liquid)
• 1/2 teaspoon Salt (adjust to taste)
• 2 tablespoons Queso Fresco (optional, crumbled for extra saltiness)

Instructions

1. Select Ripe Avocados

   Choose avocados that are dark green with a slight yellow hue; the stem should be green‑brown, not dark brown. Gently press the skin – it should yield slightly without feeling mushy.

   Time: PT2M

2. Cut and Pit the Avocados

   Place the avocado on the cutting board, slice lengthwise around the seed with a large knife, twist halves to separate, and remove the pit by gently tapping with the blade and twisting.

   Time: PT5M

3. Dice the Avocado Flesh

   Scoop the flesh out with a spoon, leave about a 1‑inch margin from the skin, then cut the flesh into 1‑inch cubes. Set aside in the mixing bowl.

   Time: PT4M

4. Dice the Onion

   Trim the root and tip off a small white onion, halve it, then finely dice the layers, keeping the pieces small for even distribution.

   Time: PT3M

5. Dice the Serrano Pepper

   Slice off the stem, cut lengthwise, remove seeds if you prefer milder heat, then dice the flesh into small pieces.

   Time: PT2M

6. Dice the Plum Tomatoes

   Core the plum tomato, cut into small dice, and discard the watery interior to avoid a soggy guacamole.

   Time: PT3M

7. Chop Cilantro

   Roughly chop cilantro, including stems for extra flavor. Reserve a small amount for garnish.

   Time: PT2M

8. Extract Lime Juice

   Roll the lime on the countertop, cut in half, and squeeze out the juice, avoiding seeds.

   Time: PT1M

9. Mash Aromatics

   In the mixing bowl, combine the diced onion, serrano pepper, and cilantro. Using a wooden spoon (or molcajete), smash until the mixture forms a coarse paste.

   Time: PT5M

10. Combine All Ingredients

    Add the diced avocado, lime juice, and salt to the aromatics. Gently fold until just combined—avoid over‑mixing. Sprinkle optional queso fresco, fold in the diced tomatoes last, taste, and adjust salt or lime as needed.

    Time: PT3M

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

9 g

Fat

12 g

Fiber

5 g