Guacamole is a very famous Mexican sauce or salad that is quite simple to prepare. In most cases, the base is crushed or diced avocado. Add the onions, cilantro, chillies, and seasonings before serving with the Mexican corn chips. This is the basic recipe for guacamole, but don't be afraid to add other ingredients to suit your taste.
Ingrediants
Main Ingredients
- 2 ripe avocados
- ¼ of onion cut into cubes
- 1 serrano pepper or chopped jalapeño
- ½ teaspoon of salt
- 1-2 tablespoons of chopped fresh cilantro
Optional Ingredients
- ½ chopped tomato
- 1 small clove of finely chopped garlic
- 1 and a half teaspoons of lime juice
Steps
Part 1 of 2: Making Traditional Guacamole
Step 1. Begin by cutting the onion into small cubes
Avocados oxidize quickly so cut them at the last moment to be sure they are kept fresh and green. Start by cutting the onion in half and then in quarters. Chop it up with a sharp knife and set it aside in a bowl.
If you prefer the onion to give it a less acidic flavor, once it has been chopped, wash it under cold water in a colander. The water eliminates part of the sulfuric acid present in the vegetable (which is also the substance that makes you cry when you cut the onion)
Step 2. Chop the chili
Chop the serrano or jalapeño pepper into small pieces and add it to the onion.
If you prefer a less spicy guacamole, remove the seeds and inner membrane of the chili before chopping it. These are the decidedly stronger parts
Step 3. Chop about 2 tablespoons of fresh cilantro
Collect it in a bunch with one hand. Use a sharp knife and chop the leaves and then add them to the onion and chilli mixture.
If you like, cut the coriander stem as well and not just the leaves. Unlike parsley, whose stem is fibrous and unappetizing, coriander has a stem that gives guacamole a good flavor
Step 4. Chop a small clove of garlic (optional)
Guacamole doesn't need garlic, but many consider it an essential ingredient. If you plan to incorporate it, chop a small wedge and mix it with the other ingredients in the bowl.
Step 5. Mix the onion with the chilli and cilantro
For the best possible flavor, consider mashing these ingredients with a fork to release their aromatic oils. This is not an essential step, especially if you are in a hurry, but it will ultimately make a big difference.
If you have a mortar and pestle (or a traditional molcajete), you can use it to gently grind the ingredients
Step 6. Cut the avocados in half and remove the pit
Use a sharp knife and cut the fruit lengthwise. Remove the seed from the half where it gets stuck and make sure there are no fragments sticking to the pulp.
- It is better to use a fruit that is too soft rather than too hard. Since it is the main ingredient in guacamole, it is important to choose a good avocado with a flavor that can enhance the dish.
- You can rotate the two halves of the fruit in opposite directions to separate them.
Step 7. Cut the avocados into cubes
Make grid cuts in the pulp of each half of the fruit. Don't cut the peel as well.
Step 8. With a spoon, remove the avocado cubes from the peel and drop them into the bowl with the other ingredients
Step 9. Use the spoon to mix the mixture
If you love guacamole with large pieces, just chop the fruit lightly with the onions, chilli and coriander until the ingredients are well distributed, but avoid the avocado becoming a puree. If you love a softer guacamole, with the appearance of a sauce, mash the avocado to reduce it to a cream.
- If you appreciate the flavor, add the lime while mashing the avocado.
- Remember to salt the guacamole. The sea salt gives the sauce a pleasant crunchy texture that table salt is unable to impart.
Step 10. Add ripe, diced tomatoes (optional)
If you have underripe tomatoes, add them to the mixture before mashing the avocado. If the tomatoes are ripe, then incorporate them after having reduced the mixture to a puree; their delicate flavor pleasantly enhances the taste of guacamole.
Part 2 of 2: Enrich the Guacamole
Step 1. Add a sweet tone to the sauce with diced mango or pomegranate arils
Fresh mango adds a slightly tart sweetness to your already very rich guacamole; if you love sugary flavors in dips, then try the Maya sauce called xec. The pomegranate grains are beautiful to look at and are slightly sweet.
Step 2. Incorporate a smoky aftertaste ingredient such as pumpkin seeds or roasted tomatillos
Both give the guacamole a deep and decidedly different flavor than usual.
Step 3. Experiment with unique ingredients
Don't be afraid to prepare new combinations. It's hard to make mistakes with guacamole, while it's very easy to come up with your own custom version. Sprinkle the sauce with a drizzle of olive oil, add some lime or Meyer lemon zest. Why not try a small amount of grated fresh queso?
Step 4. Garnish the sauce
Sprinkle the bowl with cilantro and serve the guacamole immediately. Here are some alternative ideas:
- Finely sliced radish.
- Roasted corn in the oven.
- Tortilla and corn chips arranged around the guacamole bowl.
Advice
- If you want a firmer, less watery guacamole, remove the seeds from the tomato before adding it to the mixture.
- Guacamole oxidizes in contact with air. To prevent this from happening, use the sauce immediately or cover it with cling film before serving.
- To check the ripeness of the avocados, gently mash them. If they yield slightly and are a little soft, then they are ready to be transformed into guacamole.
- If you want to dull the spicy flavor of the sauce, add a dollop of sour cream or cottage cheese.
