Guacamole

Guacamole

Guacamole is rated 5.0 out of 5 by 5.
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Prep Time: 20 minutes
Cook Time: 0 minutes
Servings: 6
This recipe calls for preparing the guacamole in a molcajete, a mortar and pestle carved from volcanic rock. One of the world's oldest kitchen tools, it was used by the Aztecs in Mexico for grinding corn into flour.

Ingredients:

  • 1 ripe tomato, finely chopped
  • 2 Tbs. diced white onion
  • 2 serrano chilies, finely chopped
  • 1 Tbs. fresh lime juice
  • 1/2 tsp. minced garlic
  • 1/2 tsp. sea salt, plus more as needed
  • 2 large avocados, preferably Haas
  • 2 Tbs. finely minced fresh cilantro

For the garnish:

  • 1 Tbs. small fresh cilantro leaves (optional)
  • 1 Tbs. finely chopped white onion (optional)
  • 1 Tbs. finely chopped ripe tomato (optional)

Directions:

Put the tomato, onion, chilies, lime juice, garlic and the 1/2 tsp. salt in a molcajete or small bowl, and smash with a pestle or fork to a coarse paste. Cut the avocados in half, remove the pits and scoop the flesh into the tomato mixture. Add the minced cilantro and mix and mash, leaving some lumps. Taste and adjust the seasonings with salt.

If you want, sprinkle the guacamole with any or all of the garnishes and serve immediately, if possible. To keep at room temperature for up to 1 hour, cover with plastic wrap, pressing it directly onto the surface. To keep for up to 3 hours, do not add the cilantro until just before serving, and cover and store in the refrigerator. Makes about 2 cups.
Williams-Sonoma Kitchen.
Rated 5 out of 5 by from Changed My Life For years I turned away from guacamole and thought of it as a terrible green goo. This recipe, made by my sister-in-law, literally changed my life. This amazing guacamole was delicious and now I have been more adventurous trying new and once disliked foods. Except mayo... that's still gross.
Date published: 2015-03-05
Rated 5 out of 5 by from My go-to recipe This is a simple yet flavorful guacamole that never fails. The only change I have ever made to this recipe is that I don't put the tomatoes in the initial "mash-up" paste because I think it makes it a bit too watery for my taste and I like my tomatoes to stay diced to add texture to the final product, so I just add them with the avocado and cilantro.
Date published: 2015-02-03
Rated 5 out of 5 by from Best tasting Guacamole I am no amazing chef but I find a few recipes that are amazing and everyone thinks I am! This is one of my staple recipes I use each time I make guacamole and receive nothing but compliments, plus it looks amazing in the mocajete(sp?)!
Date published: 2014-12-28
Rated 5 out of 5 by from Perfect dip and appetizer! This is the best guacamole I have ever tasted. Although we enjoy spicy foods and dips, I was a bit leery of the heat factor that two serrano chilies might produce in a small amount of food. Fear not, and follow the recommended steps. It is delicious. I only found small Haas avocados so I used three, instead of the suggested two large ones. Amazing recipe.
Date published: 2014-07-16
Rated 5 out of 5 by from Guacamole Dip This is the first time I ever attempted to make guacamole dip and my husband said it was the best he has ever tasted. It turned out perfect. It was easy and quick. I highly recommend it.
Date published: 2013-02-05
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