Adapted from: Bon Apetit, May 2011                                       Servings: 4 ½ cups

Category: Appetizer                                                                  Prep time: 15 minutes



5 tablespoons chopped fresh cilantro, divided                 1/4 cup minced white onion

1 large jalapeño, seeded, minced, divided                        Kosher salt

6 medium or 4 large avocados                                          1 medium tomato, cored, chopped(about 3 pounds total), halved, pitted

3 tablespoons fresh lime juice                                           1 teaspoons lime zest

Tortilla chips (for serving)



Combine 2 1/2 tablespoons cilantro, onion, and 1 tablespoon jalapeño in a mortar or a large bowl; season with salt and mash with a pestle or the back of a fork until a coarse paste forms. Using a small knife, cut flesh (not skin) of each avocado lengthwise into 4 strips, then crosswise 4 or 5 times, forming cubes. Using a spoon, scoop cubes out of peel and into mortar with onion mixture. Mash until slightly chunky. Mix in remaining cilantro and jalapeño along with the tomato, lime juice, and zest. Season to taste with salt. Serve with tortilla chips. DO AHEAD: Can be made 4 hours ahead. Press plastic wrap on surface of guacamole and chill.


Nutritional Facts Per Serving

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