Recipe video above. A really great Guacamole, the way it's made in Mexico and in the best Mexican restaurants around the world! The secret step that makes this so special is making a paste with onion, chilli, coriander/cilantro and salt before adding the avocado.
Course: Appetizer, Dip
Keyword: Guacamole, Traditional guacamole
2tbspfinely chopped white onion(or red, brown or yellow)
1tbspfinely chopped jalapeno or serrano chilli(or other chilli of choice) (adjust to taste)
1/2tspsalt, plus more to taste
1/4cuproughly chopped coriander/cilantro leaves
2medium avocados (or 1 very large one)(Note 1)
Lime juice, to taste (I use 1/4 - 1/2 lime)
Optional: 1-2 ripe tomatoes, peeled, deseeded and chopped
Place the onion, jalapeño, salt and half the coriander on a cutting board and use a fork to mash until juicy. OR do this in a mortar and pestle - grind into a paste.
Scrape into a bowl, add avocado and remaining coriander, and mash to desired consistency.
Do a taste test then adjust to your taste: salt, lime juice for sour, more chilli for spiciness.
If using tomatoes, stir through.
Serve with corn chips!
1. Avocado must be super ripe! 2. STORAGE: Guacamole is one of those things best made fresh. But I picked up the most AMAZING TIP EVER from this Make Ahead Guacamole from my friend Claire over at Sprinkles and Sprouts. Put in an airtight container, smooth top and cover with thin layer of water OR olive oil. Avo is so dense, the water doesn't get absorbed at all. Your dip will stay beautifully green for 2 whole days!!!
PREPARING AHEAD: What I do is make batches of the paste and have the coriander and lime chopped and ready to go. Then just before serving, I cut the avocados and make the guacamole - it's very quick and there are always people willing to pitch in!3. Coriander/cilantro: In the video, I ground up all the coriander into the paste rather than stirring half in later. It doesn't make a huge difference to flavour, it's up to you which way you prefer.4. Source: Recipe originally adapted from a recipe by Thomasina Miers but since updated to a recipe from a cookbook I purchased in Oaxaca, Mexico, called "Truly Mexican" by Roberto Santibanez. My current bible for Mexican cooking. :) Both use the same technique of an onion paste, but called for slightly different quantities and I prefer the Truly Mexican version.5. Nutrition per servings.