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Traditional Guacamole

There is no end to "spins" on guacamole, but traditional guacamole is a tradition for a reason. It's the perfect side for almost any dish.
4.89 from 9 votes
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Side Dish
Cuisine Mexican
Servings 3 cups


  • 3 cloves garlic - unpeeled
  • 3 tbsp. white onion - finely chopped, divided
  • 3 large serrano peppers - stem removed, seeds removed (optional), and roughly chopped
  • 1/4 cup cilantro - soft stems and leaves, roughly chopped
  • 3 large avocados - about 1 1/2 lbs.
  • 1/2 tsp. kosher salt
  • 1 medium roma tomato - about 4 ounces
  • 1 tbsp. lime juice


  • Add three whole cloves of garlic to a small container with just enough water to cover the garlic. Microwave for 1 minute (with the lid to the container on, loosely). Let cool.
  • Squeeze the garlic out of its peels into a molcajete, then add 2 tbsp. of diced onion, and all of the cilantro and peppers. Grind it all into a coarse paste.
  • Cut the avocados in half and remove the pits. Scoop the flesh out into the molcajete with a spoon. Add the salt, then mash with a fork, being sure to mix in the serrano paste. Do not mash it too smoothly. You want some texture.
    If your molcajete isn't large enough, You can put everything into a larger bowl before mashing. Try to get as much of the liquid out of the molcajete as possible.
  • Cut the tomatoes longways into quarters, then scoop the seeds out with a spoon and discard them. Finely dice the tomatoes. Stir the tomatoes, remaining white onion, and lime juice into your guacamole. Serve immediately.
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