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Chunky Guacamole

Yield
Servings
Prep time
10 mins
Course
Side dishes
Special Diets
Vegan | Vegetarian
Food Allergies
Dairy-free | Gluten-free
Source

adapted from Richard Sandoval's recipe for Food and Wine magazine.

Description

Mexico City native Richard Sandoval makes his guacamole tableside in a mortar and pestle and serves it with hot, superthin tortilla chips and salsa.

Ingredients

3 avocados (cut into 1/2" dice)
1 tomato (Roma, seeded and finely diced)
1⁄4 conion (finely diced)
2 Tcilantro (minced)
1 chile (serrano, seeded and minced)
1 Tlime juice (fresh)
  kosher salt

Instructions

In a bowl, combine the avocados with the tomato, onion, cilantro, chile until well-blended but still chunky.

Season to taste with salt.