“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.”
READY IN:
15mins
YIELD:
2 cups
UNITS:
US

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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