Guacamole is a great standby for a last-minute dip, a side for tacos or even fish. This recipe is authentic Mexican but feel free to ad-lib as you wish – cooking should be fun!
In Mexico this would be made with a mortar and pestle (MOLCAJETE) – you can choose to be authentic or just mash it with a potato masher if you wish.
- 3 ripe avocados
- 3/4 cup Roma tomatoes, finely diced
- 2 serrano chillies, remove seed and veins and very finely chop
- 3 heaped tablespoons onion, finely diced
- 3 tablespoons coriander, finely chopped
- Salt to taste, approximately 3/4 teaspoon
Prepare onion, tomatoes, coriander and chilies as above.
Remove skin and seed from avocados, place in a medium bowl.
Mash the avocados with a potato masher or fork.
Add the onions, tomatoes, chilies and coriander. Stir gently to combine.
Add salt to taste.
Prepare onion, tomatoes, coriander and chillies as above.
Add onions, salt, coriander and chillies to the molcajete and grind to a smooth paste.
Remove skin and seed from avocados, then to the molcajete. Use the pestle to “grind” the avocados until slightly chunky.
Add the onions, tomatoes, chilies and coriander. Using a spoon stir gently to combine.
Add salt to taste.
Tips and Tricks
I always add the juice of a lime as it stops the avocado going brown – but that is your choice. If you eat it quickly browning won’t be an issue but I also think the lime juice adds to the taste.
Always use ripe avocados not overripe/too soft.
To tell if an avocado is ripe press where the stem would have been and it should give but the rest of the fruit feels firm but not hard. If the fruit feels soft then it is overripe and tastes yuk!
To pit an avocado some people use a sharp knife – this can lead to exceptional wounds and a quick visit to the ED – it is easier to scoop the seed out with a desert spoon.