Authentic guacamole
This tasty and healthy guacamole is prepared in a Mexican molcajete for the depth of flavour. The only bad thing about it is that it is going to be finished within minutes! Yum!
0h 15m prep
0h 15m total
easy difficulty
6 ingredients
For the guacamole
- Avocado
- 3 (ripe)
- Roma tomato
- ¾ cup (finely chopped)
- Serrano chili
- 2 (very finely chopped, seeded and deveined)
- Onion
- 3 heaping tbsp (red or white, finely chopped)
- Fresh coriander
- 3 tbsp (minced)
- Sea salt
- to taste (¾ tsp)
Useful tools
Method
1
Here are two ways of how to prepare homemade guacamole: the conventional way with a bowl and fork, and the authentic method with a molcajete, a Mexican mortar and pestle.
2
For the Bowl and fork method, cut the avocado in half lengthwise around the seed, twist it out and scoop the flesh out with a spoon. Mash avocados with the back of a fork. Then, add the rest of the ingredients and incorporate them evenly. Add salt to taste.
- Avocado
- 3 (ripe)
- Roma tomato
- ¾ cup (finely chopped)
- Serrano chili
- 2 (very finely chopped, seeded and deveined, or jalapeños)
- Onion
- 3 heaping tbsp (red or white, finely chopped)
- Fresh coriander
- 3 tbsp (minced)
- Sea salt
- to taste (¾ tsp)
3
For the Molcajete method, add chopped onion, chile pepper, cilantro, and salt to the molcajete. Once you have a smooth paste, add the avocado flesh and grind until slightly chunky. Then, stir in the tomatoes. Make sure not to grind them. Adjust the salt to taste if needed.
4
Once guacamole is ready, serve it immediately. It doesn’t hold well and is likely to turn brown quickly if left out in the open. Guacamole is best served at room temperature, not cold. Enjoy!
5
You can add lime juice to give guacamole an acidic boost, but make sure not to overwhelm the other flavours by adding too much of it.