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)


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