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.