This recipe is featured in our February 2018 Food + Entertaining article, The Best Appetizers to Get You Ready for a Super Bowl Party.
Ba’s Best GuacamoleCourse: Appetizers
It takes a while for the avocado to absorb all the flavors you add to it. So if you ever find yourself wondering if your guac is spicy (or salty, or limey) enough, wait a few minutes before you add more so that you don’t accidentally overseason it. This is part of BA’s Best, a collection of our essential recipes.
3 large ripe Hass avocados
¼ white onion, finely chopped
1 serrano chile, finely chopped
1 garlic clove, finely grated
2 tablespoons (or more) fresh lime juice
1 teaspoon kosher salt
¼ cup chopped cilantro, plus more for serving
Toasted pepitas (pumpkin seeds; optional) and chips (for serving)
- Smash avocados with a potato masher or fork in a medium bowl or with a molcajete (a Mexican mortar and pestle) until very coarsely mashed.
- Mix in onion, chile, garlic, lime juice, salt, and ¼ cup cilantro. Taste and add more lime juice, if desired.
- Top with pepitas (if using) and more cilantro; serve with chips alongside.
- Recipe from Rick Martinez, bon appétit, October 2016