I like my guacamole bright, fresh, and a little bit chunky. I don’t add tomatoes, onions, or sour cream, and I don’t pulverize the avocado. I call this “double cilantro” because I add a little ground coriander in addition to a lot of fresh cilantro. 

Yields 1 1/2 cups

  • 1 large clove garlic
  • 1/2 serrano pepper, deseeded (more if you like)
  • Kosher salt
  • 2 large ripe Haas avocados
  • 1/4 teaspoon ground coriander
  • ¼ teaspoon ground cumin
  • 2 teaspoons fresh lime juice, plus more if needed
  • 3 to 4 tablespoons chopped fresh cilantro, plus more if needed

1. On a cutting board, roughly chop the garlic and the serrano. Sprinkle them with a big pinch of salt and continue to chop until the garlic and serrano are very finely minced. Transfer to a mixing bowl.

2. Cut the avocados in half, remove the pit and peel, and cut them into rough 3/4-inch dice or pieces. Add them to the mixing bowl. Sprinkle a generous 1/4 teaspoon salt, the coriander, cumin, and lime juice over the avocado.

3. Using the back of a fork, gently mash and stir the avocado just until everything is well combined but the mixture is still just a bit chunky. Add the cilantro, stir again, and taste. Add more salt or lime juice as needed.