Anna Bran's Guacamole with Serrano and Cayenne Recipe

Mar. 15, 2025

Photo: Christopher Testani"It’s delicious and easy to make for any occasion!" says chefAnna Bran, who recommends that home cooks “buy avocados a few days in advance so they can ripen.“The chef-owner ofTaqueria del Barrioserves this crowd favorite to baseball fans at Nationals Park in Washington, D.C. “If you have time, make it about an hour before you plan to serve to give the ingredients a chance to blend together.“IngredientsIngredient Checklist3 ripe Hass avocados, halved2 tablespoons lime juice½ teaspoon kosher salt½ teaspoon ground cumin½ teaspoon cayenne pepper2 plum tomatoes, seeded and chopped1 finely chopped sweet onion1 tablespoon chopped cilantro2 teaspoons seeded and finely chopped serrano chile (from 1 small chile)1 clove garlic, finely choppedWhite corn or yellow corn tortilla chips, for servingDirectionsInstructions ChecklistStep 1Toss together avocados and lime juice in a large bowl. Add salt, cumin and cayenne pepper, and mash with a potato masher or fork to desired consistency. Fold in tomatoes, onion, cilantro, serrano chile, and garlic. Serve with tortilla chips.TipsYou can’t stop avocados from browning, but these three steps slow the process down:Create a barrier- Spread mixture evenly in an airtight container with a tight-fitting lid. Pour a very thin layer of water or lime juice on top to block out air.Wrap it well- Cover the container with plastic wrap. Gently press down so it’s touching the entire surface of the mixture. Secure with its lid.Let it chill- Place guacamole in the fridge until you’re ready to eat. Just before serving, remove the plastic, drain the top liquid layer and stir.

Photo: Christopher Testani

“It’s delicious and easy to make for any occasion!” says chefAnna Bran, who recommends that home cooks “buy avocados a few days in advance so they can ripen.“The chef-owner ofTaqueria del Barrioserves this crowd favorite to baseball fans at Nationals Park in Washington, D.C. “If you have time, make it about an hour before you plan to serve to give the ingredients a chance to blend together.“IngredientsIngredient Checklist3 ripe Hass avocados, halved2 tablespoons lime juice½ teaspoon kosher salt½ teaspoon ground cumin½ teaspoon cayenne pepper2 plum tomatoes, seeded and chopped1 finely chopped sweet onion1 tablespoon chopped cilantro2 teaspoons seeded and finely chopped serrano chile (from 1 small chile)1 clove garlic, finely choppedWhite corn or yellow corn tortilla chips, for servingDirectionsInstructions ChecklistStep 1Toss together avocados and lime juice in a large bowl. Add salt, cumin and cayenne pepper, and mash with a potato masher or fork to desired consistency. Fold in tomatoes, onion, cilantro, serrano chile, and garlic. Serve with tortilla chips.TipsYou can’t stop avocados from browning, but these three steps slow the process down:Create a barrier- Spread mixture evenly in an airtight container with a tight-fitting lid. Pour a very thin layer of water or lime juice on top to block out air.Wrap it well- Cover the container with plastic wrap. Gently press down so it’s touching the entire surface of the mixture. Secure with its lid.Let it chill- Place guacamole in the fridge until you’re ready to eat. Just before serving, remove the plastic, drain the top liquid layer and stir.

“It’s delicious and easy to make for any occasion!” says chefAnna Bran, who recommends that home cooks “buy avocados a few days in advance so they can ripen.”

The chef-owner ofTaqueria del Barrioserves this crowd favorite to baseball fans at Nationals Park in Washington, D.C. “If you have time, make it about an hour before you plan to serve to give the ingredients a chance to blend together.”

Ingredients

Ingredient Checklist

Directions

Instructions Checklist

Tips

You can’t stop avocados from browning, but these three steps slow the process down:

Create a barrier- Spread mixture evenly in an airtight container with a tight-fitting lid. Pour a very thin layer of water or lime juice on top to block out air.

Wrap it well- Cover the container with plastic wrap. Gently press down so it’s touching the entire surface of the mixture. Secure with its lid.

Let it chill- Place guacamole in the fridge until you’re ready to eat. Just before serving, remove the plastic, drain the top liquid layer and stir.

source: people.com