Traditional Guacamole

May 3, 2018
Created by Harmons
10 minutes
Serves 4-6
  • 1 Tbsp finely chopped white onion
  • 1 Tbsp chopped fresh cilantro
  • 2 tsp minced jalapeno
  • 1 tsp salt
  • 3 medium ripe but firm avocados
  • 3 Tbsp diced tomato
  • 1 Tbsp finely chopped white onion
  • Salt
  • Tortilla chips and/or fresh corn tortillas

In a molcajete or bowl, grind onion, cilantro, jalapeño, and salt. Alternatively, use a fork to mash all ingredients to a paste in a wide hardwood bowl.

Cut each avocado in half, working knife blade around pit. Twist halves to separate them and remove pit. Fold a kitchen towel in quarters and hold it in palm of “non-knife” hand. Rest an avocado half cut side up in palm and make 3 or 4 evenly spaced lengthwise cuts through avocado flesh down to skin, without cutting through it. Make 4 crosswise cuts in same way.

Scoop diced avocado flesh into molcajete. Repeat with remaining avocado halves. Stir to combine.