Jul 10, 2005 by MSG President | 3 Comments| Share it:   



2 ratings


  • Prep: ~30 mins.
  • Cook: ~30 mins.
  • Serves: 5

Filed Under


  • 2 avocados
  • 1 not-too-large tomato (or two small ones)
  • 1/2 tbs Sea salt
  • 1/2 Lime
  • cilantro
  • 2 tbs of onion (I used half of a small one)
  • 2 serrano chiles

Step 1

Start out by dicing the tomatoes. Remove the seeds, as to not make the guacamole into green water.


Step 2

Seeded vs seedless tomato.


Step 3

After dicing them and removing the seeds, toss them into the molcajete or a grinder/chopper.


Step 4

Do the same with the onions and throw 'em in too.


Step 5

Ditto for the serrano chiles. And as a reminder, make as LITTLE CONTACT with them as possible. You don't want to accidentally get oil in your eye.


Step 6

Squeeze half of that lime into the molcajete (grinder/blender/etc).


Step 7

Make sure to throw in the sea salt, as well. And then after that, go ahead and start mashing this stuff up into a paste. You don't really need a PASTE... just... crush it up a bit.


Step 8

And now those lovely avocados...


Step 9

And here's an example of how to twist avocados apart after you slice them in half.


Step 10

My avocados were really ripe, so I couldn't pop out the seed with a knife. It just... fell out. Whatever. Throw them in.


Step 11

Chop the cilantro and add it in.


Step 12

More mashing with the pestle. Don't totally liquidate the stuff; keep it slightly lumpy. Enjoy your Guacamole!


Step 13

I needed to save the guacamole for later, so here's the guac in another container with the plastic wrap. Remember, prevent the guacamole from oxidizing by removing the air from the container.

Now that you have learned how to make guacamole, please be sure to view these other dip recipes. Also, you will love these Spanish recipes.


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user does not have an avatar jimimc

Jan 12, 2008

Forget about what you’ve heard. The pit does not prevent the avocado from turning brown. Only keeping it away from air will prevent oxidization, hence the term. 

user does not have an avatar avacada

May 30, 2008

Great recipe, try adding fresh or dry Basil. Add it to your taste.

user does not have an avatar Stefanie Higgins

Jan 13, 2011

Cilantro is the key to any Mexican topping. I love how this looked in the stone and perhaps should be served in the stone. I believe I will do this. My guests will feel like their in Mexico. Great recipe.

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