Guacamole

Name: Guacamole
Prep time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Mexico
Ingredients: 3 ripe avocados; 1 lime, juiced; ½ small white onion, very finely chopped; 1 firm tomato, deseeded and finely diced; 1 jalapeño, deseeded and finely chopped; 3 tbsp chopped fresh coriander; ½ tsp salt; Corn chips, to serve

Ripe avocados fork-mashed with lime, coriander, white onion and jalapeño. Fresh, creamy and ready in fifteen minutes.

VeganGluten-free#avocado#dip#lime#coriander#quick

Photo : Nikodem Nijaki · CC BY-SA 3.0

Prep: 15 min
Cook: 0 min
Total: 15 min
Serves: 4
Difficulty: Easy

Method

Put the onion, jalapeño, half the coriander and the salt in a mortar or bowl. Crush with a pestle or the back of a spoon into a wet paste.
Halve the avocados, remove the stones and scoop the flesh into the bowl.
Mash roughly with a fork, leaving plenty of chunks. Guacamole should not be a smooth purée.
Add the lime juice, tomato and the rest of the coriander. Fold together gently.
Taste and adjust the salt and lime. Serve straight away with corn chips or warm tortillas.

The name comes from the Nahuatl “ahuacamolli”, avocado sauce. If you must make it ahead, press cling film directly onto the surface to slow browning, and add the tomato at the last minute.

Nutrition · per serving

Calories: 226 kcal
Protein: 3.5 g
Fat: 18.9 g
Carbohydrate: 16.2 g
Fibre: 10 g

An estimate computed from the recipe quantities and the USDA food composition database. Real values vary with the products used.

Frequently asked questions

Why mash the onion, chilli and coriander before the avocado?

Pounding releases their oils into a wet, salty paste that seasons the whole bowl. Stirred in as pieces afterwards they stay isolated flecks and the guacamole tastes flat between bites.

How do I slow the browning if I make it ahead?

Press cling film directly onto the surface to exclude air and keep it cold. Add the tomato only at the last moment, since its juice loosens the mixture and shortens how long it holds.

Should I blend it smooth?

No. Guacamole is roughly mashed with a fork, with recognisable pieces of avocado left in. Blending changes the texture entirely and gives you something closer to a sauce than the traditional dish.

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