Guacamole
Guacamole is an avocado-based recipe dip that originated in Mexico. The Aztecs originally made guacamole by mashing ripe avocados with a molcajete.
Servings: 4
Calories: 132kcal
Ingredients
- 2 medium ripe avocados, 1 pound total, quartered, pitted, and peeled
- 0.25 cup fresh cilantro, chopped
- 0.25 cup white onion, minced
- 1 medium fresh Serrano Chile, without seeds, minced
- 2 teaspoons fresh lime juice, or to taste
- 1.5 teaspoons salt, or to taste
- 0.25 cups water
- 2 Roma tomatoes, diced
Instructions
- Mash together all ingredients in a bowl with a fork until smooth, using enough water for desired consistency.
Video
Notes
Guacamole can be made 1 hour ahead and chilled for best flavor. Its surface should be covered with plastic wrap.
Cooking Tips for Guacamole
- Choose Ripe Avocados: Look for avocados that yield slightly when pressed—too firm, and the guacamole won’t be creamy; too soft, and they may be overripe.
- Add Lime Gradually: Lime juice prevents browning, but add it gradually to balance the flavor. If you like tangy guacamole, a little extra lime can enhance freshness.
- Use a Molcajete for Authentic Texture: Traditional guacamole is made with a molcajete (mortar and pestle) to release flavors better than a fork.
- Customize the Spice Level: For a spicier guacamole, include the Serrano chili seeds, or try using a spicier chili like jalapeño. For a milder flavor, use less chili.
- Chill for Freshness: While guacamole is best served fresh, a quick 30-minute chill allows flavors to meld. Place plastic wrap directly on the surface to reduce browning.
- Add Tomatoes Last: To keep your guacamole from getting watery, fold in tomatoes just before serving. This preserves their texture and keeps the dip from becoming runny.
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