BA’s Best Guacamole
You’ll never hear us turn down freshly-made guacamole with crispy, crunchy tortilla chips. This easy guacamole recipe is a classic that’s best made in a Mexican mortar and pestle called a molcajete, but a bowl and a potato masher or fork works fine as well. Just don’t rush to get this recipe on the table too quickly. It takes a while for the avocado to absorb all the flavors you add to it. So if you ever find yourself wondering if your guac is spicy (or salty, or lime-y) enough, wait a few minutes before you add more so that you don’t accidentally overseason it.
If you’re serving it as a dip, try it alongside a bowl of roasted and lightly chunky homemade salsa, pico de gallo when tomatoes are in season, or salsa verde, all of which will add an acidic punch to the spread.
Editor’s note: This recipe was originally published on October 4, 2016.
Makes about 3 cups
large ripe Hass avocados
white onion, finely chopped
serrano chile, seeds removed if desired, finely chopped
garlic clove, finely grated
tablespoons (or more) fresh lime juice
teaspoon kosher salt
cup chopped cilantro, plus more for serving
Toasted pepitas (pumpkin seeds; optional) and chips (for serving)