“A Rick Bayless recipe.”

Ingredients Nutrition

  • 3 ripe avocados (medium-large) or 1 14 lbs avocados (medium-large)
  • 12 medium white onions or 13 cup white onion, chopped into 1/4-inch pieces
  • 1 -2 fresh hot green chili pepper, to taste stemmed, seeded and finely chopped (usually 2 serranos or 1 jalapeno)
  • 14 cup soft sun-dried tomato, chopped into 1/4-inch pieces (patted dry on paper towels if oil-packed)
  • 14 cup loosely packed chopped fresh cilantro, plus a little extra for garnish (thick bottom stems cut off)
  • salt
  • 1 -2 tablespoon fresh lime juice
  • mexican queso fresco (optional) or feta (optional) or salted farmer cheese, for garnish (optional)


  1. Cut around each avocado, from stem to blossom end and back again, then twist the two halves. Dislodge the pit and scoop the avocado flesh into a bowl.
  2. Using an old fashioned potato masher or a large fork or spoon, mash the avocados into a coarse puree.
  3. Scoop the onion into a small strainer and rinse under cold water.
  4. Shake off the excess water and mix into the avocado, along with the chiles, tomatoes and cilantro.
  5. Taste and season with salt and lime juice—the guacamole usually takes about 1 teaspoon of salt; lime juice is a matter of personal preference.
  6. Cover with plastic wrap directly on the surface of the guacamole and refrigerate until you’re ready to serve (for best results, this needs to be within a couple of hours).
  7. Scoop the guacamole into a serving dish, sprinkle with a little chopped cilantro and queso fresco (if you’re using it) and you’re ready to serve.

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