Classic Guacamole

Years ago, I made 23 avocado cooking videos for in one day. Let’s just say that, as a native Californian, if I wasn’t well acquainted with all things avocado before that experience, I certainly was after.

You can make guacamole well in advance while maintaining its vibrant green color by putting the guacamole in a storage container, smoothing it down the top, and covering it with about 1 inch of cool water. Cover and store it in the fridge. When it comes time to serve the guacamole, pour the water off and give it a stir.

Classic Guacamole

Serves 4

2 large ripe avocados, halved

¼ cup finely chopped tomato (about 1 small)

3 tablespoons chopped white onion (about ¼ onion)

1 tablespoon finely chopped jalapeño or Fresno chile (about 1 chile)

1 tablespoon finely chopped fresh cilantro stems

1 small garlic clove, grated

2 teaspoons fresh lime juice (from 1 lime)

1 teaspoon flaky sea salt

Cilantro leaves (garnish)

Crostini or corn chips


Using a small knife, score avocados like a grid into little squares, then scoop it out with a spoon. In a bowl, mash avocado with a fork, then mix in tomato, onion, chile, cilantro stems, garlic, lime juice, salt, and pepper. Garnish with cilantro leaves. (Can be made 1 day ahead. Cover and refrigerate.) 

Serve guacamole with crostini or chips.