Guacamole is a classic Mexican cold sauce with a tangy, refreshing, and tart flavor. It's a great appetizer with tortilla chips, a spread on toast, a taco sandwich, or a sandwich topping.

This recipe, designed for 3–4 people, is simple, flavorful, and easy to make at home.

- 3 ripe Hass avocados (approximately 600–700 g peeled and fleshed)

- 1/4 white onion, finely chopped (approximately 40 g)

- 1 serrano chili (or seeded jalapeño), finely chopped (half or seeded for a milder flavor)

- 1 garlic clove, minced or mashed

- 1–2 tablespoons (15–30 mL) fresh lime juice, preferably 1 tablespoon initially and then adjust to taste

- 1 teaspoon (5 g) fine salt, to taste, adjust later

- 1–2 tablespoons (5 g) fresh cilantro (optional), chopped (approximately 5–8 g)

- 1/2 tomato (optional), seeded and diced (approximately 80–100 g) g), for variations

- Black pepper (optional) – to taste

Utensils Required

- Chopper and board

- Medium mixing bowl

- Spoon (for scooping) and fork (or mallet/mortar) for mashing

- Lemon/lime juicer (optional)

- Measuring spoon (for accurate measurements)

Step-by-step instructions

1. Inspecting and Preparing the Avocado: Gently squeeze the avocado; it should be springy but not yielding (slightly soft is best). If too firm, store at room temperature for a few days; if too soft and mushy, discard. Halve the avocado, remove the pit, and scoop the flesh into a bowl with a spoon. If there are any brown or rotten areas, trim them away and scoop out the remaining flesh.

2. To Roughly Mash the Avocado: Use a fork to slightly mash the avocado in a bowl, leaving some small chunks (avoid a complete puree for a better texture). We recommend leaving about 30% of the flesh in small pieces for a more complex flavor.

3. Prepare and combine: Add the finely chopped white onion, minced garlic, and finely chopped chili pepper to a bowl. Add the prepared 1 tablespoon lime juice and about 1 teaspoon salt. Use a spoon to gently toss to coat each avocado piece with the seasoning.

4. Let the flavors blend: After mixing, let it sit for 5–10 minutes before tasting. Many spices (especially chili peppers) need time to develop their flavor, so tasting immediately can underestimate or overestimate their heat. After letting it sit, adjust the salt and lime juice to taste.

5. Adjustments and optional additions: If the flavor is mild, add small amounts of salt (1/4 teaspoon at a time) or a few drops of lime juice. If you like cilantro, add 1–2 tablespoons of chopped cilantro. For a lighter flavor, add half a seeded diced tomato. If you prefer a spicy flavor, deseed the chili pepper or use half a chili pepper instead.

6. Final Finishing: Stir well and plate. If serving quickly, serve immediately. If storing, see the storage instructions below.

Seasoning and Tasting Tips

- Don't add too little or too much salt at once: 1 teaspoon is a good starting point. Let it sit, then taste and add more salt.

- Controllable spiciness: Serrano peppers are spicier than jalapenos, and removing the seeds significantly reduces the spiciness.

- Lime juice not only enhances flavor but also slows discoloration; fresh lime juice (not bottled) is recommended.

- Avoid blending in a food processor at high speed, as this will result in a textureless, baby-food-like consistency; a slightly grainy, handmade texture is most appealing.

Storage and Ahead-of-Time Tips

- If making ahead of time and preserving, the easiest way is to cover the sauce with plastic wrap, ensuring it's directly on top to block out air. Refrigerate for 1–2 days (the flavor is best within 24 hours).

- Another common method is to place an avocado pit in the sauce and cover with plastic wrap (this can slightly slow oxidation, but won't completely prevent it).

- After each use, if a light brown layer appears on the surface, gently scrape it off; the underlying layer will remain bright green and edible. For a longer-lasting color, add a little more lime juice.

Serving Suggestions and Variations

We typically serve this with tortilla chips; however, you can also spread it on toast, toss it in a salad, or use it as a topping for grilled fish or chicken. To vary the flavor, add a small amount of cooked corn kernels, diced roasted bell peppers, or a drizzle of sour cream for a softer texture.

Enjoying the Dip

Lykkers, making guacamole is all about picking ripe avocados, mashing them by hand for that perfect texture, and seasoning with confidence while letting the flavors mingle. Follow these steps, and we’ll have a fresh, vibrant, and delicious guacamole every time. Now, let’s roll up our sleeves and enjoy the process together!