Guacamole
This guacamole is fresh, bright, and satisfyingly chunky, with creamy avocado balanced by sharp lime, sweet onion, gentle heat from jalapeño, and fragrant cilantro. It comes together in minutes and tastes best served immediately while vibrant and cool.
Ingredients
Guacamole
- 2 medium (about 300 g flesh total)ripe avocados
- 20 mllime juice
- 40 gwhite onion, finely diced
- 10 gjalapeño, finely minced
- 80 gtomato, deseeded and diced
- 10 gfresh cilantro, chopped
- 4 gfine sea salt
Instructions
- 1
Halve the avocados, remove the pits, and scoop the flesh into a medium bowl. Add the lime juice immediately to help preserve the bright green color.
- 2
Mash the avocado with a fork until mostly chunky-smooth; leave some larger pieces for texture. For beginner-friendly guacamole, stop mashing before it becomes fully puréed.
- 3
Add the white onion, jalapeño, tomato, cilantro, and salt. Fold gently until evenly combined. Mixing gently keeps the guacamole chunky and prevents the tomato from making it watery.
- 4
Taste and adjust with a little more salt or lime if needed. Serve immediately for the freshest flavor and best texture.
Nutrition per serving
Notes
- •Use ripe avocados that yield slightly when pressed; underripe avocados will taste bland and mash poorly.
- •Deseeding the tomato helps keep the guacamole thick rather than watery.
- •If making a few minutes ahead, press a piece of wrap or reusable cover directly onto the surface to reduce browning.
- •Serve with tortilla chips, warm tortillas, tacos, grilled corn, or as a topping for rice bowls.
Background
Guacamole traces its roots to central Mexico, where avocados were mashed into a simple sauce long before the colonial period. Its name is derived from the Nahuatl word ahuacamolli, meaning avocado sauce. Today it is one of Mexico’s most iconic table condiments, with many regional and household variations.
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