Authentic Mexican Guacamole Recipe
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.
Servings: 1 bowl
Calories: 683kcal
Equipment
- Mortar and Pestle
Ingredients
- 2 large avocados black-skinned Hass avocados if you can get them
- juice of 1 lime
- ¼ red onion although white onions are fine, too; we just prefer red, finely diced
- handful of coriander (cilantro)
- ½ tomato finely diced
- 1 Serrano chilli Serrano if you can get it, though I know jalapeno will have to suffice for many people not living in Mexico or the USA, finely diced
- salt preferably good quality sea salt
Instructions
- 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.