Click here for a PDF of this recipe without photos.

To the extent I have a signature dish, this would be it.  (N.B. – if your friends and family members snicker or use finger quotes when talking about your “signature dish,” it might be time to give it a rest.)  We make this on a very regular basis and enjoy it every time.  Thanks Rick Bayless!

Adapted from Rick Bayless’ Mexican Everyday

  • 3 ripe avocados
  • 2 Tb chopped cilantro
  • Juice of ½ lime
  • 2 Serrano chiles, dry-roasted
  • ½ white onion, finely chopped
  • 2 roma tomatoes, finely chopped (and seeds removed)

Roast the chiles in a hot, dry pan.  When they’re blackened all over, wrap in a towel or place in a paper bag until cool enough to handle. Remove skins, seeds, and stem.  Finely chop.

Finely chop onion.  Place in a colander and rinse under cold water for 10 – 20 seconds.  Thoroughly shake dry.

Mix all ingredients, mashing the avocados as you do so either with a fork, spoon, or specifically-made masher.

If you’re not ready to serve right away, place plastic wrap directly on the surface of the guacamole (that is, don’t leave a half-inch between the top of the guacamole and the plastic wrap) and refrigerate for up to 2 hours.

3 Responses to “Guacamole”

  1. 1 Jessica Benge March 30, 2010 at 11:02 AM

    So THAT’S what the snickering was about when I brought my signature Pepsi soup with cold Velveeta cubes. Geesh. Guess I won’t make it anymore.

  2. 2 Andy Smock April 5, 2010 at 12:00 PM

    This recipe is phenomenal. Thus far, I have only tasted a small number of these recipes – and all have been prepared by the author of the site. My intention, however, is to make some myself. The simplifications are much appreciated.

  3. 3 Virginia Fox July 16, 2011 at 5:05 PM

    It’s been a year since you left CA, so I have to just admit that it’s time to learn to make this for myself. Hope I can meet the very high expectations you have created for this guacamole.

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