The only guacamole recipe you’ll ever need

(Eric Boyd / Los Angeles Times)

It’s not a party without the guacamole, right? It seems everything from chips to chicken is improved with a little guac (or a lot). And though a store-bought version will work in a pinch, it’s so easy to make a batch from scratch. All you’ll need are some ripe avocados, onions, chiles, cilantro, lime juice and seasoning. Add tomatoes for a touch of color, and tweak the flavorings to suit your tastes (some garlic, maybe a touch of cumin). And when you make it yourself, you can also control the texture. Maybe you like it smooth, maybe you don’t. And perhaps the best thing about homemade guacamole is how quickly it comes together.


Total time: 10 minutes | Makes 2 cups

Note: Molcajetes, lava stone mortar and pestles, are widely available at Latino markets and selected cookware stores.


2 heaping tablespoons finely chopped white onion

3 serrano chiles, seeded and finely chopped

4 heaping tablespoons roughly chopped cilantro plus cilantro leaves with little stems for garnish

3/4 teaspoon salt, or to taste

3 large avocados or 4 small avocados

4 ounces ripe tomatoes, finely chopped (about 2/3 cup)

1 tablespoon freshly squeezed lime juice

1. In a molcajete, grind together the onion, chiles, chopped cilantro and salt to a paste.


2. Cut the avocados into halves, remove the pits and spoon the flesh into the molcajete. Mash the avocado into the onion-chile mixture until it is a uniform texture, but not smooth (it should still have some lumps).

3. Stir in the tomatoes and lime juice, adjust the seasoning and top with the cilantro leaves.

Each tablespoon: 36 calories; 0 protein; 2 grams carbohydrates; 2 grams fiber; 3 grams fat; 0 saturated fat; 0 cholesterol; 57 mg. sodium.

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