Classic Guacamole
MexicanSnacks & Sidesquickno bakebudget friendly
Recipe by Nikoleta · @surovadcerka
Good guacamole is mostly restraint. No cream, no mayonnaise, no cumin — just avocado, white onion, tomato, coriander, chilli and lime, mashed only until it holds together and still has chunks in it.
The one technique here that changes the result is grinding the onion, coriander, chilli and salt to a paste before the avocado goes anywhere near them. Traditionally that happens in a stone molcajete, and it works because the salt breaks the aromatics down and pulls their oils out, so the flavour runs through the whole bowl instead of arriving in bursts. A bowl and the back of a spoon will do it too.
Fifteen minutes, no cooking. If it has to wait, press cling film flat onto the surface so no air reaches it.
Ingredients
- 440 g avocado
- 25 g white onion
- 180 g tomato
- 1 tsp salt
- 2 tbsp lime juice
- 10 g fresh cilantro
- 10 g chili pepper
How to make it
- Finely chop the white onion, cilantro, and chili pepper (if using). If you have a stone mortar (molcajete), grind them together with the salt into a fine paste — this gives the guacamole a more authentic depth of flavour.
- Halve the avocados, remove the stone, and scoop the flesh into a bowl with a spoon. Mash roughly with a fork, leaving small chunks of avocado throughout.
- Add the onion, cilantro, and chili to the avocado and fold in gently.
- Deseed the tomato, dice it into small cubes, and stir into the mixture.
- Add the lime juice, season with salt, and mix everything gently. Taste and adjust with more salt or lime juice as needed. Serve immediately. If not serving right away, press cling film directly onto the surface of the guacamole so it touches the entire top — this prevents air contact and stops it from browning.
Nutrition
190Calories
3 gProtein
13 gCarbs
17 gFat
8 gFiber
per serving
