Go easy on the salt and lime, the better to appreciate the flavor of the avocado. Guacamole must always be mashed by hand, never made in a food processor or blender!

Makes about 1 cup


  • 1 ripe, medium Hass avocado
  • 1 Tbsp. freshly squeezed lime juice
  • 1/2 tsp. salt
  • 1 tsp. minced serrano chili
  • 1 Tbsp. minced white onion
  • 1/2 Roma tomato, seeded and diced (optional)


    Split, peel and pit the avocado, then cut it into 1-inch cubes. Place in a small bowl, then stir in the lime juice and salt. Add the serrano and onion and mash roughly with a fork. It should be fairly chunky. Add the tomato and stir to combine.

    Reprinted with permission from Salsas and Moles, by Deborah Schneider, copyright © 2015, published by Ten Speed Press, an imprint of Penguin Random House LLC.

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