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By , from the Culinate Kitchen collection
Serves 4
Total Time 10 minutes


This classic dip is good on much more than tortilla chips. Serve it with Guatemalan-Style Sopes, Mexican-Style Rice, and Buffalo Fajitas. It’s also tasty dolloped on chicken-vegetable soup.


2 medium ripe avocadoes (preferably Hass)
¼ cup diced red onion (optional)
3 cloves garlic
~ Juice of 1 lime
½ tsp. red chile flakes, or ½ small dried chile, chopped
~ Coarse salt and freshly ground black pepper, to taste
~ Fresh cilantro leaves for garnish (optional)


  1. Slice the avocadoes in half and scoop out their flesh. In a small bowl, mash the flesh with the back of a fork. (If you have a molcajete, use that instead.) Mix it as chunky or as smooth as you like.
  2. Add the diced onion (if using), chopped garlic, lime juice, chile, salt, and pepper; mix loosely into the mashed avocadoes. If using the cilantro, serve with either whole cilantro leaves on top as a garnish or diced leaves mixed into the avocadoes.

This content is from the Culinate Kitchen collection.

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100% recommend this recipe
1. by Mark Waitsman on Jun 16, 2009 at 5:19 PM PDT

I made the guac and enjoyed it. It is a straight forward recipe and is what it is...and that is good.

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