Easy homemade guacamole
Homemade guacamole is a must-have appetizer and a classic of Mexican cuisine! It is prepared with ripe avocado, lime juice, onion and coriander or parsley.
Some add garlic, diced tomatoes, cumin, chilli or a pinch of pepper.
The key is to preserve a nice texture: good guacamole shouldn’t be a smooth puree, but should contain chunks of coarsely mashed avocado. Forget the blender, all you need is a plate and a fork!
Traditionally in Mexico, it is prepared in a molcajete, a stone mortar that gives the preparation its authentic character.
The guacamole recipe is quick and easy to make. Serve it with tortillas, nachos, or as canapés on blinis and topped toasts for a fast and tasty appetizer. It can also be served in small glasses with shrimp or in a fancy version with smoked salmon.
Traditionally in Mexico, it accompanies quesadillas, tacos, or is enjoyed with fries. Everyone savors it their own way!
Homemade guacamole without tomato
Table of Contents
Details on the Ingredients
Find the recipe with all the details below.
Avocados: The main ingredient of the recipe. Choose ripe avocados that are slightly soft to the touch.
Onion: Use yellow onion, which adds texture without being too strong or too visible in the guacamole.
Tomato: Tomato adds color and freshness. I often make the recipe without it for variety, or I offer both versions.
Chili pepper: I never skip it when making good guacamole. The authentic recipe must be spiced with green jalapeño or serrano peppers.
Add it little by little until it’s slightly spicy and tolerable for the most sensitive palates. Even if you like your guacamole quite spicy, think of your guests, it should be subtly hot. You can also use other types of chili peppers.
Cilantro: I used to make the recipe with parsley, but since I tried it with cilantro, I never go without it. For the perfect guacamole, cilantro is essential. It adds a lot of freshness and gives a unique, authentic flavor to this Mexican guacamole recipe.
Salt: Add salt after mixing.
Lemon: Use lemon juice, either yellow or lime to prevent the avocados from oxidizing and to add that tangy flavor we love in salads.
Two ingredients that add character:
Garlic: For a long time, I didn’t use any. I thought the garlic flavor would overpower everything else. But adding one finely chopped garlic clove gives the guacamole a subtle flavor and character. Give it a try!
Red onion: The traditional Mexican recipe uses yellow onion, but you can try red onion for more texture. It adds more intensity to the guacamole’s flavor. Slice it into very fine small cubes.
Ingredients:
NB: Find the printable recipe card at the end of the content.
- 2 medium ripe avocados
- 1 small jalapeño chili
- 1 lemon
- 1/2 small seeded tomato
- 1 tablespoon chopped cilantro
- 1/4 yellow or red onion, chopped
- A pinch of Espelette pepper (optional)
- Salt
- 1 garlic clove (optional)
Preparation steps :
Finely chop the onion so it blends smoothly into the guacamole without large visible pieces.
Seed the tomato and remove its juice. Cut it into small, fine dice.
Do the same for the chili pepper. Be careful not to rub your eyes afterward as it can sting. You may want to wear kitchen gloves.
Chop the cilantro more or less finely, according to your taste.
Cut the avocados in half and scoop out the flesh. Drizzle with lemon juice to prevent browning. Mash with a fork, leaving some larger chunks for a varied texture.
Add a bit of tomato, onion, chili, and cilantro. Mix and season with salt.
Taste and adjust the texture by adding more onion or other ingredients if needed.
You can add more lemon juice for a tangier guacamole and a couple of pinches of Espelette pepper or black pepper to enhance the flavor.
Serve preferably immediately after preparation with tortilla chips. Don’t skimp on the quality of the nachos.
How to store guacamole?
If you have leftover guacamole or want to prepare it a few hours in advance, here are some tips to keep its vibrant color. However, it’s always best enjoyed shortly after preparation.
You can try different methods to slow down oxidation:
1. Place the avocado pit in the center of the guacamole and cover it tightly with plastic wrap, pressing it directly onto the surface. Refrigerate until ready to serve. I haven’t tested this method yet, but it’s widely used.
2. Use water as a barrier to protect the guacamole from oxidation. Put the guacamole in a container and smooth the surface. Pour about 1 cm of water over it, seal the container, and refrigerate. Before serving, pour off the water and stir the guacamole. This is quite an effective method I regularly use, along with the next one.
3. Dip a piece of parchment paper in lemon juice and place it directly on the guacamole. This will help preserve it for several days in the fridge.
Homemade guacamole recipe
INGREDIENTS
- 2 medium ripe avocados
- 1 small jalapeño chili
- 1 lemon
- 1/2 small seeded tomato
- 1 tablespoon chopped cilantro
- 1/4 yellow or red onion chopped
- A pinch of Espelette pepper optional
- Salt
- 1 garlic clove optional
PREPARATION
- Finely chop the onion so it blends smoothly into the guacamole without large visible pieces.
- Seed the tomato and remove its juice. Cut it into small, fine dice.
- Do the same for the chili pepper. Be careful not to rub your eyes afterward as it can sting. You may want to wear kitchen gloves.
- Chop the cilantro more or less finely, according to your taste.
- Cut the avocados in half and scoop out the flesh. Drizzle with lemon juice to prevent browning. Mash with a fork, leaving some larger chunks for a varied texture.
- Add a bit of tomato, onion, chili, and cilantro. Mix and season with salt.
- Taste and adjust the texture by adding more onion or other ingredients if needed.
- You can add more lemon juice for a tangier guacamole and a couple of pinches of Espelette pepper or black pepper to enhance the flavor.
- Serve preferably immediately after preparation with tortilla chips. Don’t skimp on the quality of the nachos.
Notes
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