Classic Guacamole

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READY IN: 15mins
Recipe by ratherbeswimmin

Traditionally made in a molcajete (basalt grinding bowl) and mashed with a tejolote (stone grinding tool/pestle). Guacamole should be served within 4 hours after it is prepared for the best color and freshest taste. From 1,000 Mexican Recipes.

Ingredients Nutrition

Directions

  1. Cut the avocados in half and remove the seeds.
  2. Hold 1 avocado half in the palm of one hand and with the other hand, mash the avocado in its shell with a fork; then scoop the avocado into a bowl with a spoon, scraping out the creamy pulp.
  3. Discard the shell and repeat with the remaining avocado halves.
  4. Add the remaining ingredients and mix well; cover tightly with plastic wrap to prevent discoloration.

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