Guacamole (Avocado Dip)

A traditional Mexican guacamole with one quiet trick up its sleeve: a small zucchini gets pureed and folded in with the mashed avocado. You won’t taste it, but it stretches the dip, adds a bit of body, and keeps the color brighter longer than a straight avocado mash.

Six serrano chiles means this one bites back. Serranos run hotter than jalapeños and sharper, with a grassy heat that cuts through the richness of the avocado. If you’re new to serranos, start with two or three, taste, and add from there. The heat builds as the guacamole sits.

Mash in a glass bowl, not metal. The acid in the lime and the chiles can pick up off-flavors from reactive metal. A fork gets you the right texture: chunky but cohesive, not baby-food smooth. White onion, chopped cilantro, lime juice, and olive oil go in all at once, and everything is mixed to a loose puree.

Garnish the bowl with chopped tomato on one side and a center mound of green onion, minced serrano, and cilantro leaves. Serve with warm tortilla chips or use as a topping for tacos al pastor or grilled fish.

Pro Tips

• Leave the avocado pits in the bowl while storing. Combined with the lime juice, they slow oxidation and keep the surface green.
• Press plastic wrap directly onto the surface of the guacamole if holding more than an hour. Air is the enemy.
• Wear gloves when mincing serranos or wash hands well before touching your face. That heat lingers.
• Ripe avocados should yield slightly to gentle pressure. Rock-hard fruit gives you lumps, overripe fruit gives you mush.

Variations

• Skip the zucchini for a more traditional, all-avocado texture.
• Swap serranos for milder jalapeños or a single roasted poblano for smoky, gentler heat.
• Stir in pomegranate seeds for a holiday version with crunch and tart pop.