Photo: Peden & Munk; Styling: Amy Wilson
YieldsMakes 2 cups (serving size: 1/4 cup)Prep Time10 mins

This is the base guacamole recipe from Gabriel's in Santa Fe, New Mexico. It is intended only as a jumping-off point: Add more seasonings to your taste. We preferred it with 1/2 teaspoon jalapeño, 4 teaspoons onion, and 4 teaspoons lime juice.

How to Make It

1

Scoop out avocado flesh into a molcajete or bowl, add garlic and jalapeño, and mash (with a pestle or a wooden spoon) until the avocados are creamy but still very chunky. Stir in tomato, onion, and salt to taste. Sprinkle with lime juice and cilantro, then stir and taste once more. Add more garlic, jalapeño, onion, salt, lime juice, or cilantro as desired. Serve with tortilla chips.

Ingredients

 2 medium Hass avocados, peeled, pitted and diced
 1/4 teaspoon minced garlic
 1/2 teaspoon finely chopped jalapeño
 1/4 cup chopped tomatoes
 4 teaspoons finely chopped white onion
  Kosher salt
 4 teaspoons lime juice
 2 teaspoons chopped cilantro

Directions

1

Scoop out avocado flesh into a molcajete or bowl, add garlic and jalapeño, and mash (with a pestle or a wooden spoon) until the avocados are creamy but still very chunky. Stir in tomato, onion, and salt to taste. Sprinkle with lime juice and cilantro, then stir and taste once more. Add more garlic, jalapeño, onion, salt, lime juice, or cilantro as desired. Serve with tortilla chips.

Gabriel’s Guacamole