This authentic Mexican guacamole recipe is made with just a handful of ingredients to allow the luscious creamy texture and fresh flavour of perfectly ripe avocados shine. This recipe assumes most of our readers won't have a Mexican molcajete or mortar and pestle and will use a fork and bowl. But if you are lucky to have either, pound the harder ingredients first, then add the soft ingredients.
Slice the avocados in half, remove the seeds, scoop out the avocado flesh, and slide it into a bowl.
Add the lime juice now if you are going to eat the guacamole immediately (and you should); if you’re not, don’t, as the liquid of the juice rises to the top if it sits in the fridge.
Add the finely diced onion, tomato and coriander (cilantro), chilli, and salt to taste.
Mash all the ingredients together using a fork until everything is combined into a texture that's creamy yet still has chunky lumps of avocado.
If you prefer a smooth consistency continue to mash, but appreciate that you’ll be working at it for a while. Whatever you do, don’t blend.
Scoop your guacamole into a bowl, garnish with coriander (cilantro) and serve with a bowl of plain corn tortilla chips on the side.
Notes
Note: this recipe assumes most of our readers won't have a Mexican molcajete or mortar and pestle and will use a fork and bowl. But if you are lucky to have either, pound the harder ingredients first, then add the soft ingredients last.