- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 130 kcal
Quick summary
“Guacamole is a traditional raw preparation from Mexican cuisine made with ripe avocados mashed to a rustic texture, mixed with chopped red onion, tomato without excess water, fresh cilantro, and lime juice. The lemon balances the avocado fat and slows down the pulp's natural oxidation process. Without the need for cooking, the recipe preserves small firm pieces interspersed with the crunchiness of the onion. Seasoned with salt and freshly ground black pepper, it is a fresh accompaniment for four portions.”
What you need to know
- Mash the avocados with a fork, preserving rustic chunks to keep a velvety texture without turning into liquid puree.
- Add the lemon juice right after kneading to balance the lipids and delay enzymatic browning.
- Chop the red onion and tomato into very small and uniform cubes to distribute the flavor in every spoonful.
Ingredients
Main
- 2 ripe avocados
- 1/2 chopped red onion
- 1 chopped tomato
- 1/4 cup of chopped cilantro
- Juice of 1 lemon
- Salt to taste
- Black pepper to taste
Instructions
Principal
- Start by cutting the avocados in half, removing the pit and removing the pulp with a spoon.
- Place the avocado pulp in a bowl and mash with a fork until a creamy consistency is obtained.
- Add the chopped onion, tomato, and cilantro to the avocado mixture.
- Squeeze the lemon juice over the top and mix well.
- Season with salt and black pepper to taste.
- If you prefer a more intense flavor, add a little more onion or cilantro.
- Serve immediately with tortillas or as a side dish.
- If not serving immediately, cover with plastic wrap, ensuring the plastic touches the surface of the guacamole to prevent oxidation.
Chef's tips
- Remove the seeds and liquid from the tomato before dicing so the guacamole does not get watery upon standing.
- Use ripe avocado that yields gently to finger pressure near the stem without showing dark spots.
- If you need to wait to serve, cover with plastic wrap touching the surface of the pulp directly.
Variations
- Guacamole with jalapeño pepper: add half a fresh jalapeño pepper, chopped and seeded, for a spicy touch.
- Guacamole with olive oil: finish with a thin drizzle of extra virgin olive oil to give extra shine and unctuousness.
- Guacamole with mango: add half a cup of small diced fresh, ripe, firm mango to balance the sweetness.
Substitutions
- The common Brazilian butter avocado can be used; prefer the avocado variety for the lower amount of water.
- Red onion can be replaced by white onion in small cubes washed in cold water to soften the sharpness.
- The fresh cilantro can be swapped for fresh chopped parsley for people with an aversion to the characteristic flavor of cilantro.
How to store
Consume preferably fresh. Store leftovers in the refrigerator for up to 24 hours in a closed container with plastic wrap stuck directly onto the surface of the pulp.
Can it be frozen?
We do not recommend freezing guacamole with tomatoes and onions, as these vegetables lose water and crispy texture, resulting in darkened and watery pulp when thawing.
What to serve with
Serve immediately as an appetizer accompanied by totopos or crunchy corn nachos. It also works as a garnish for tacos, quesadillas, burritos, and grilled chicken or fish fillets.
Frequently asked questions
Should the tomato be chopped with seeds and liquid pulp?
Não. Cut the tomato in half and remove the core with the seeds using a spoon. Use only the firm pulp cut into small cubes to keep the sauce thick and without excess broth.
How to prevent guacamole from darkening quickly after it's ready?
Lemon juice slows down oxidation due to vitamin C. To store leftovers, press clear plastic wrap directly against the paste, without leaving air bubbles between the food and the plastic.
What is the best type of avocado to make guacamole?
The avocado variety (Hass type) is the most traditional due to its low water content and high concentration of healthy fats. Common Brazilian avocado can be used, provided it is firm and well drained.
Can I use a blender or mixer to make guacamole?
It is not recommended. The appliance over-processes the avocado fibers, turning the preparation into a thin, bitter paste due to the heating of the metal blades.
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