Authentic Guacamole Recipe


To minimize the risk of discoloration, prepare the minced ingredients first so they are ready to mix with the avocados as soon as they are cut.

Step 1

Halve one avocado, remove pit, and scoop flesh into medium bowl. Mash flesh lightly with onion, garlic, jalapeño, cilantro, salt, and cumin (if using) with tines of a fork until just combined.

Step 2

Halve and pit remaining two avocados, and prepare according to illustrations 1 and 2 below. Gently scoop out avocado into bowl with mashed avocado mixture.

Step 3

Sprinkle lime juice over diced avocado and mix entire contents of bowl lightly with fork until combined but still chunky. Adjust seasoning with salt, if necessary, and serve. (Can be covered with plastic wrap, pressed directly onto surface of mixture, and refrigerated up to one day. Return guacamole to room temperature, removing plastic wrap at the last moment, before serving).

GUACAMOLE WITH BACON, SCALLIONS, AND TOMATO (Retired cooking teacher and Cook's friend Bernice Sisson inspired this variation.)

Follow recipe for Chunky Guacamole, substituting 3 large scallions, sliced thin (about 1/3 cup), for onion and adding 6 slices cooked, drained, and crumbled bacon with 1 teaspoon rendered fat and half a medium tomato, seeded and diced small.

Things You'll Need

  • 3 medium-sized, ripe avocados (preferably Haas)
  • 2tablespoons minced onion
  • 1 medium garlic clove, minced
  • 1 small jalapeño chile, minced (1 to 1 1/2 teaspoons)
  • 1/4cup minced fresh cilantro leaves
  • 1/4teaspoon salt
  • 1/2teaspoon ground cumin (optional)
  • 2tablespoons juice from 1 lime

About this Author

Tommy Robichaux an member who donated this recipe.