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Recipe

Guacamole

10 min • 4 to 6 servings •
Andrew Sachs
Bowl of fresh guacamole with diced tomatoes and cilantro, served with tortilla chips, lime, and garlic on a wooden cutting board.

This dish is as simple as it is delicious. It’s so damn good that a friend whose in-laws are avocado farmers asked for the recipe. That’s no small deal as her in-laws are very proud of their version of the dip. So here’s how I serve up Guacamole in my home. And if doesn’t destroy a perfectly good marriage, I’ll get my friend’s recipe as well.

Ready

  • 1 ripe avocado – skinned and cubed
  • ¼ small yellow onion- minced
  • 1 ripe medium tomato – cubed
  • 1 clove of garlic – crushed
  • 1 handful of fresh cilantro
  • juice of ½ a lime
  • spicy pepper – your choice of red, green, yellow (minced) or dried peppercorns (crushed)
  • a pinch or two of kosher salt

    • Set

  • a chefs knife
  • a bowl
  • spoon
  • garlic press

    • Go!

  • Pour your minced onion, cubed tomato, crushed garlic, chopped cilantro, salt and pepper into a bowl. Squeeze in ½ a lime and give the mix a few light stirs.
  • Peel and cut your avocado into ¼ inch or bigger cubes. I like big chunks. Add the cubed avocado to the bowl and stir lightly.
  • Adjust salt and pepper to taste.
  • Be vigilant not to over stir. Leave the avocado pit in the guacamole until you serve, as this will prevent the dip from turning brown.
  • Serve with chips, and, in a perfect world Margaritas.

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