No lime juice. No garlic. No bull.
Milk Street Bowtie Central Mexican Guacamole

Central Mexican Guacamole

10 minutes

Free

Too many guacamole recipes are a muddle of flavors. Diana Kennedy’s use of just a handful of traditional ingredients allowed the dish’s simple flavors to be the focus. White onion mashed with cilantro and serrano chilies added the right amount of bite, while diced tomatoes offered balanced acidity against the rich avocados. Mashing the cilantro, chilies and onion in the same bowl as the avocados kept their flavors in the food, not on the cutting board. We were surprised that we never missed the lime juice. Guacamole hinges on the ripeness of the avocados; they should be soft but slightly firm.

4 tablespoons finely chopped fresh cilantro
1-2 serrano chilies, stemmed and finely chopped
2 tablespoons finely chopped white onion
kosher salt
3 ripe avocados, halved and pitted
1 pint (10 ounces) grape tomatoes, finely chopped
Tortilla chips, to serve
Ingredients
  • 4

    tablespoons finely chopped fresh cilantro

  • 1-2

    serrano chilies, stemmed and finely chopped

  • 2

    tablespoons finely chopped white onion

  • kosher salt

  • 3

    ripe avocados, halved and pitted

  • 1

    pint (10 ounces) grape tomatoes, finely chopped

  • Tortilla chips, to serve

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Central Mexican Guacamole

Get Ready to Cook

4

Servings

10 minutes

Tip

Don’t discard the seeds from the chilies. This recipe relies on them for a pleasant heat.

Ingredients
  • 4

    tablespoons finely chopped fresh cilantro

  • 1-2

    serrano chilies, stemmed and finely chopped

  • 2

    tablespoons finely chopped white onion

  • kosher salt

  • 3

    ripe avocados, halved and pitted

  • 1

    pint (10 ounces) grape tomatoes, finely chopped

  • Tortilla chips, to serve

Step 1 of 3

Combine and mash

4
tablespoons finely chopped fresh cilantro
1-2
serrano chilies, stemmed and finely chopped
2
tablespoons finely chopped white onion
½
teaspoon kosher salt

In a bowl, combine 2 tablespoons of the cilantro, the chilies, onion and ½ teaspoon salt. Mash with the bottom of a dry measuring cup until a rough paste forms, about 1 minute.

Step 2 of 3

Mash the avocado and add the tomatoes

3
ripe avocados, halved and pitted
1
pint (10 ounces) grape tomatoes, finely chopped
kosher salt

Scoop the avocado flesh into the bowl and coarsely mash with a potato masher or fork. Stir in half of the tomatoes until combined. Taste and season with salt.

Step 3 of 3

Season and serve

Transfer to a serving bowl and sprinkle with the remaining cilantro and tomato.

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Done!

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