If you read my post on Avocado Toast you would know that I don’t really like avocados. So you might then be wondering why I’m posting Guacamole, another recipe featuring avocados. We might not like avocados but our daughter does. She discovered them in a big way when she was in the UK doing her Masters last year. As a student generally short on time, she was always looking for food that took very little time to put together. Avocado on Toast, Guacamole, and quick pasta or rice one dish meals were some of them.
Last week, she took a short break from work and came home during Easter. She came vegetable and grocery shopping with me and found avocados in season. We obviously came home with a few. She was craving Guacamole so she made some. This is her recipe. This recipe is not all that different from other recipes everywhere.
If you’re new to it, Guacamole is an avocado based dip or spread that goes back to the Aztecs, who lived in present day Mexico. It is an intrinsic part of Mexican cuisine. The name Guacamole comes from “ahuaca-mulli” in an Aztec dialect which translates as avocado mixture or avocado sauce.
Guacamole is traditionally made by mashing ripe avocado in a molcajete y tejolote, or a stone mortar and pestle. Salt, lime juice, fresh coriander/ cilantro, green chillies, tomato and onion are used to add flavour. All other more popular or unusual additions to Guacamole that we see today are not traditional.
Choose ripe avocados that are still firm but with a little “give” when pressed. If you’re not a fan of the fire green chillies add, deseed them before chopping and adding them to Guacamole. I believe white onions are preferred in Mexico for Guacamole, but I like the red ones better. Use firm red tomatoes. Deseed them and remove the pulp, else they will turn the Guacamole watery. Adding finely chopped tender fresh coriander/ cilantro stems results in a stronger flavour.
Guacamole is best eaten fresh, soon after it is made, or on the same day itself. Avocado will oxidize on exposure to air and change colour from a bright green to a dirty brown. Using lime juice will slow this down a bit.
- 3 ripe avocados
- 1 1/2 tbsp to 2fresh lime juice
- 1 large tomato
- 1 small onion minced
- 1/4 cup fresh coriander/cilantro leaves and tender stems
- 1 or 2 green chillies deseeded and finely chopped
- salt to taste
- Cut avocados in half, lengthwise. Remove the pit. Scoop out the flesh with a spoon and put it in a bowl. Add about 1 1/2 tbsp of the lime juice to it and mash it with a fork it is creamy but somewhat chunky in texture.
- Quarter the tomato and remove the seeds and pulp. Chop into small pieces and add to the mashed avocado. Stir in the minced onion, finely chopped coriander leaves and tender stems, chopped green chillies and salt.
- Taste the Guacamole and adjust the seasonings, including lime juice, as required. Let it sit for about 30 minutes, covered before serving. Serve with toasted corn chips, crackers or thin toast. If not using immediately, cover with cling wrap and refrigerate. Guacamole is best eaten the day it is made.