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Guacamole

Mexico · Snack · Easy

Guacamole

Chunky avocado with chilli, onion, coriander and lime, made in a molcajete

Ripe Hass avocado mashed into a ground paste of serrano chilli, white onion, coriander and coarse salt, finished with tomato and lime. Grinding the aromatics first spreads their flavour evenly while the avocado stays chunky.

VeganVegetarianGluten-freeDairy-freeLow calorieLow sugarLow saltPlant-based
Energy
180 kcalper serving
Prep
15 min
Cook
0 min
Protein
2.6 g
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How was it?

Equipment

  • Molcajete (stone mortar) or a sturdy bowl and fork
  • Chef's knife and chopping board
  • Large spoon
  • Small sieve
  • Citrus squeezer

Before you start

  1. Check the avocados: they should yield to gentle pressure near the stem, like a ripe peach.
  2. Finely chop the onion and the coriander.
  3. Seed and dice the tomato, then let it drain on a paper towel.
  4. Juice the lime.

Method

  1. Mellow the onion

    40 g white onion

    Put the chopped onion in a small sieve, rinse under cold water and leave it to drain for 5 minutes.

    Done when The onion smells mild rather than sharp and no water drips from the sieve.

    Tip Rinsing removes the harsh sulphur bite that otherwise grows stronger as the guacamole sits.

  2. Grind the paste

    40 g white onion1 serrano chilli10 g coriander (cilantro)3 g coarse salt

    Chop the chilli finely. In the molcajete, grind half of the onion, the chilli, half of the coriander and the salt with the pestle for 1–2 minutes.

    Done when A wet, bright-green paste forms, the salt crystals have dissolved and the coriander smells strong.

    Tip The coarse salt acts as an abrasive. Without a molcajete, mash everything with the flat of a knife on a board.

  3. Open the avocados

    3 ripe Hass avocados

    Halve the avocados lengthwise, twist them apart and remove the stones. Scoop the flesh out with a large spoon, cutting away any dark or stringy spots.

    Done when The flesh is uniformly pale green to yellow and gives way easily under the spoon.

  4. Mash coarsely

    3 ripe Hass avocados

    Add the avocado to the paste and mash with the pestle or a fork, folding the paste through as you go.

    Done when Mostly creamy with plenty of pea-sized chunks left; the paste is streaked evenly through.

    Tip Stop early. Guacamole should be chunky, not a smooth purée.

  5. Fold in the rest

    100 g ripe tomato40 g white onion10 g coriander (cilantro)

    Fold in the tomato and the rest of the onion and coriander with a spoon, without mashing further.

    Done when Flecks of red tomato, white onion and green coriander are visible throughout.

  6. Season

    1 lime3 g coarse salt

    Squeeze in half of the lime juice, stir once and taste. Add more lime or a pinch more salt until it tastes bright and well seasoned.

    Done when The guacamole tastes fresh and lively, with the lime noticeable but not sour.

  7. Serve right away

    Pile the guacamole into the molcajete or a bowl and serve within 30 minutes.

    Done when The surface is still bright green with no grey film.

    Tip If it has to wait, press cling film directly onto the surface so no air touches it.

Common mistakes

The guacamole is watery.

Fix The tomato went in with its seeds and juice. Seed it and let the dice drain before folding in.

It turns grey quickly.

Fix Air oxidises the avocado. Make it close to serving and press cling film onto the surface; the lime helps but does not stop it.

It tastes flat.

Fix Not enough salt or acid. Add salt and lime a little at a time and taste with a chip, which is itself salty.

It is stringy or bitter.

Fix The avocados were underripe or bruised. Use ones that yield gently and cut away any dark spots.

Serving

Serve in the molcajete with warm corn tortilla chips, or as a topping for tacos, grilled meat or eggs. Corn tortillas keep it gluten-free; check chip packets for wheat.

Storage and reheating

Best within 30 minutes. Leftovers keep up to 1 day in the fridge in a small container with cling film pressed onto the surface; scrape off any grey layer before serving.

Make ahead

Grind the chilli paste and dice the tomato up to 4 hours ahead and keep them covered in the fridge. Open and mash the avocados only just before serving.

Variations

Without tomato

Many cooks in central Mexico leave the tomato out for a richer, purer avocado flavour. Use an extra tablespoon of onion instead.

Smoky

Replace the serrano with 1 chipotle in adobo, chopped. The guacamole turns slightly orange and smoky.

With pomegranate

Fold in 3 tablespoons of pomegranate seeds instead of the tomato, a festive version from Puebla.

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