Kristine’s Famous Guacamole

Kristine Kidd

My guacamole is famous only because my neighbors say it is and insist I make it every time I see them and their 4 kids. Talented chef Roberto Santibanez taught me the 4 elements that are the keys to this recipe’s success: 1- Chop all the ingredients together with coarse salt to release their flavors. 2- Use Hass avocados, especially ones from Mexico. 3- Use avocados that just give to pressure on their stem end. Mushy avocadoes make mushy guacamole. 4- Don’t over mix!

Print Recipe

Cook Time 25

Course Appetizer

Cuisine Mexican

Servings 4 servings

Ingredients

2 tablespoons chopped red or white onion
3 tablespoons chopped fresh cilantro
½ Serrano or jalapeno chile, seeded and chopped
½ teaspoon slightly rounded salt
2 medium size ripe but firm Hass avocados, about 8 oz each, halved, pits removed
1 teaspoon fresh lime juice
Chips of your choice

Instructions

Place the onion, cilantro and chile on a work surface. Sprinkle with the salt. Chop all the ingredients together until very finely chopped.
Score the avocado flesh into squares and scrape from the peel into a bowl. Add the chopped ingredients. Mash very gently with a fork just until incorporated. Add lime juice and gently mix in. Do not over mix. Guacamole is better when it is chunky. Taste and adjust the seasonings with more salt and or lime juice. Serve with chips.