Mexican recipe
How to make Guacamole
Central and southern Mexico, from Aztec times
Ripe avocado mashed with lime juice, onion, chilli, coriander (cilantro) and salt, traditionally in a stone bowl called a molcajete. It is eaten with tortilla chips or served with tacos.
Ingredients
- 3 ripe avocados
- Juice of 1 lime
- Half a small white onion, finely chopped
- 1 green serrano or jalapeño chilli, seeds removed, finely chopped
- A small handful of coriander (cilantro), chopped
- 1 ripe tomato, seeds removed, chopped (optional)
- Salt
Method
- Cut the avocados in half, remove the stones and scoop the flesh into a bowl.
- Mash with a fork, leaving it a little chunky.
- Stir in the lime juice, onion, chilli, coriander and tomato, and season with salt.
- Taste and add more lime or salt if needed. Wash your hands well after handling chillies and do not touch your eyes.
- Serve straight away with tortilla chips, as the avocado darkens after a while.
Made it at home? Tick it off and it goes into your kitchen passport.
The name comes from the Nahuatl word āhuacamōlli, which means 'avocado sauce'.
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