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Guacamole
Ingredients
Step by step process
Preparing the vegetables
- 1
Halve the tomatoes, remove the seeds and dice the flesh into small cubes.
- 2
Peel the red onion and finely dice it.
- 3
Halve the jalapeño, remove the seeds (if you prefer less heat) and finely chop.
- 4
Crush or finely grate the garlic.
- 5
Roughly chop the cilantro, including both stems and leaves.
Making the guacamole
- 6
Halve the avocados, remove the pits and scoop the flesh into a bowl with a spoon.
- 7
Mash the avocado flesh with a fork into a rough paste, leave some smaller chunks for texture.
- 8
Immediately add the juice of a whole lime to prevent the avocado from browning.
TIP:After slicing, sprinkle the avocado with lime juice, lemon juice, or vinegar, the acid stops oxidation. Salt helps too. Keep the pit in the groove, cover with foil, and store in the fridge. This way it will last longer than just sprinkling alone.
- 9
Stir in the diced tomatoes, onion, jalapeño, garlic and cilantro.
- 10
Season with salt and pepper and mix well. Taste and adjust with more lime juice or salt as needed.
Serving
- 11
Transfer the guacamole to a serving bowl and serve immediately with tortilla chips, fresh vegetables or as a dip alongside tacos and fajitas.
More tips:
Use only perfectly ripe avocados, they should give slightly when gently pressed, but must not feel mushy or be brown inside.
Guacamole is best served fresh. If you need to store it, press cling film directly onto the surface and refrigerate for no more than 4 hours.
Nutritional values
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Topic: Mexican Cuisine
