Guacamole from Chef Rick Bayless

Kitchen Tested
  • Yield 6 servings

This creamy avacado classic takes just minutes to make.

Teresa Blackburn


2 ripe avocados
1 garlic clove, finely chopped
1/2 teaspoon salt
2 tablespoons chopped cilantro
1 tablespoon fresh lime juice
1 small jalapeno, finely chopped
1/4 small white onion, finely chopped
1/4 medium tomato, chopped into 1/4-inch dice


  1. Peel and seed avocado. Mash with a large fork or potato masher. Add remaining ingredients; stir gently. If not using immediately, cover with plastic wrap pressed directly on the surface of the guacamole and refrigerate-preferably not more than a few hours. Yield: 1 1/2 cups.

Adapted from Mexican Everyday, by Rick Bayless (W. W. Norton & Company, 2005).



Get every new post delivered to your Inbox.

Join 263 other followers