Guacamole
Mexico's perfect avocado dip — ripe Hass avocados mashed with fresh lime juice, white onion, serrano chilli, coriander and salt. Made in a stone molcajete for ideal texture. The most copied and least faithfully reproduced dish in Mexican food.
- Total
- 50 min
- Serves
- 4
- Level
- Easy
Prep 20 min · Cook 30 min
Ingredients
Method
Halve avocados, remove stones. Score the flesh in a cross-hatch pattern and scoop into a molcajete (or bowl).
About 5 min
Add half the lime juice and salt. Mash with the molcajete pestle (or fork) to your preferred texture — some chunks are desirable; smooth guacamole is a crime against Mexican cuisine.
About 14 min
Fold in diced onion, chilli and coriander. Do not over-mix — the ingredients should be incorporated but visible.
About 14 min
Taste and adjust with more lime juice and salt. The lime should be very present — this is a Mexican dish.
About 14 min
Serve immediately. Cover the surface with cling film pressed directly on the guacamole if not serving at once (prevents browning from air contact). The lime juice also slows oxidation.
About 3 min
Nutrition per serving (estimate)
- Calories
- 200
- Protein
- 3 g
- Carbs
- 12 g
- Fat
- 18 g
- Fibre
- 8 g
- Sugar
- 2 g
- Sodium
- 440 mg
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Recipe by Boon Tools.