Sarah's Kitchen / Mexican / Salsas & Dips

Guacamole

Avocado Sauce — The Green Gold of Mexico

"Perfect avocados. Salt. Lime. Cilantro. That's it. Don't complicate perfection."

10Minutes
2 cupsYield
1/5Difficulty

The Origin

Aztec royalty ate this. Now you can too.

The Sauce of Kings

The name comes from Nahuatl: āhuacamolli — āhuacatl (avocado) + molli (sauce). The Aztecs made it. The Spanish documented it in the 1500s. Humanity has been grateful ever since.

Avocados were so prized in Mesoamerica that they were used as currency. The fruit was considered an aphrodisiac (the trees were called "testicle trees" — āhuacatl also means... well, you get it).

True guacamole is simple. Ripe avocados, mashed but still chunky. Salt. Lime. A little heat. Fresh cilantro. That's the authentic version — and it's perfect. Every addition beyond this is a choice, not a requirement.

The Great Tomato Debate: Traditional Mexican guacamole often doesn't include tomato. The Tex-Mex version does. Both are valid. Fight me.

"The secret to perfect guacamole? Perfect avocados. There is no substitute."

The Ingredients

Los Aguacates — The Avocados

Must Be Ripe
  • 3Large ripe Hass avocadosShould yield slightly to pressure

Los Esenciales — The Essentials

NON-NEGOTIABLE
  • 2 tbspFresh lime juiceAbout 1 lime
  • ½ tspKosher saltOr more to taste
  • ¼ cupFresh cilantro, chopped
  • 2 tbspWhite onion, finely diced
  • 1Serrano or jalapeño, mincedSeeded for less heat

Opcionales — Optional Additions

  • 1Roma tomato, seeded and dicedTex-Mex style
  • ¼ tspGround cuminSubtle earthiness

Para Servir

  • Fresh tortilla chips
  • Warm tortillas
  • Everything, really

The Method

01

Prep the Avocados

1

Cut avocados in half, remove pits. Score the flesh in a crosshatch pattern while still in the skin.

2

Scoop flesh into a bowl.

Critical

Ripe avocados yield slightly when pressed but aren't mushy. Brown spots inside are fine. Full brown = garbage.

02

Season First

3

Add lime juice and salt to the avocado immediately. This prevents browning and seasons from within.

03

Mash — But Not Too Much

4

Using a fork, mash the avocado to your preferred texture. Some like it smooth, but traditional has chunks.

Texture

Think "chunky but spreadable." You should see pieces of avocado, not a uniform paste.

04

Add the Aromatics

5

Fold in onion, serrano, and cilantro. Add tomato if using.

6

Taste. Add more salt, lime, or chile as needed.

The Test

Good guacamole should be: salty enough, acidic enough (lime brightens everything), and have a hint of heat. Adjust until it sings.

05

Serve Immediately

7

Transfer to a serving bowl. Eat with chips, on tacos, on toast, with a spoon — we don't judge.

The Great Debates

Wars have been fought over less.

Garlic?

Traditional Mexican guac: no. Tex-Mex: sometimes. Our vote: no. Let the avocado shine.

Tomato?

Optional. Adds freshness and color. Traditional versions often skip it. Both are valid.

Keep it Green?

Press plastic wrap directly onto the surface (no air). Or leave the pit in (surprisingly works). Acid helps.