A killer bowl of guacamole is one recipe everyone should be able to master. Luckily, even the very best guac is quite simple to put together. The key is to use top-notch ingredients — there are only a few of them, after all — and to balance their best attributes (creamy, spicy, tangy, salty). Well, we figured out the perfect ratio of avocado, lime juice, tomato, red onion, and chile. Set this out with chips for friends and feel free to claim the recipe as your own!
The Best Guacamole Ever
1/2 medium red onion, finely chopped
3 ripe Hass avocados, halved and pitted
1 serrano chile pepper, halved and very finely chopped (remove seeds for less heat)
1 large tomato, seeded and chopped
1/4 cup fresh lime juice (from about 2 limes)
1/2 teaspoon salt
Soak the minced red onion in a bowl of cold water for 10 minutes; drain and pat dry.
Make slices in the avocado halves in a crosshatch pattern. Scoop out the pieces into a large bowl using a spoon.
Add the red onion, serrano chile, tomato, lime juice, and salt, and fold together, crushing the avocado slightly, until combined. Serve immediately.
Soaking the red onion in water softens its sharp flavor.
Squeeze avocados to see if they’re ripe — they should give a bit under gentle pressure. Remove the small brown stem at the top: If the flesh underneath is brown, the avocado is probably bruised/old.
Juicy tomato seeds can water down guacamole and make it slimy. Cut the tomato into quarters, then slide your knife underneath the seeds to remove before chopping.