Guacamole

Name: Guacamole
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Mexico
Ingredients: 3 large ripe Hass avocados; juice of 2 limes; 1 jalapeño, finely chopped (seeds removed for less heat); half white onion, very finely diced; 2 tbsp fresh coriander, roughly chopped; 1 tsp sea salt; 1 small ripe tomato, deseeded and diced (optional)

Mexico

Guacamole has been made in Mexico for at least 500 years. The word comes from the Aztec nahuatl: ahuacatl (avocado) and molli (sauce). The Aztecs considered avocado an aphrodisiac.

Mexico's most celebrated condiment — ripe avocados crushed with lime, chilli, onion and coriander. Made in a molcajete, it has a texture no blender can replicate.

Prep

15 mins

Cook

0 mins

Difficulty

Easy

Calories

325 kcal

Serves

Calories are an estimate based on ingredients used

Ingredients

3 largeripe Hass avocados

juice of 2limes

1jalapeño, finely chopped (seeds removed for less heat)

halfwhite onion, very finely diced

2 tbspfresh coriander, roughly chopped

1 tspsea salt

1small ripe tomato, deseeded and diced (optional)

Method

Halve and pit avocados. Scoop flesh into a molcajete or bowl.

Add lime juice and salt. Crush roughly — you want texture, not a smooth paste.

Add jalapeño, onion and coriander. Fold to combine.

Taste and adjust lime and salt. Add tomato if using and fold gently.

Serve immediately. To store briefly, press cling film directly onto the surface to prevent browning.

Chef's Tip

The key is ripe avocados — they must give when pressed. Unripe avocados have no flavour and won't crush properly. If in doubt, wait another day.

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Guacamole

Ingredients

Method

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