Transport yourself to Mexico with this simple guacamole recipe, featuring rich, perfectly ripe Hass avocados mashed just enough, then brightened with fresh lime juice and a hearty sprinkle of sea salt.
For most of my life I have been making guacamole the wrong way. Like everyone else, I was mashing up the avocado and mixing in the tomatoes, onions coriander, jalapeno, lime juice and salt, until I learnt the traditional way from a Mexican chef. A truly great guacamole is made by making a paste from the onions, jalapeno or serrano chilli, coriander and salt. Then mashing in the avocados with the paste. Finally, a squeeze of lime juice and then add the diced tomatoes. This will be the best guacamole you will ever taste. So, if want an authentic taste, use a traditional guacamole recipe.
Guacamole is highly nutritious, packed with heart-healthy monounsaturated fats, fiber, potassium, and vitamins C, E, and K. If you love guacamole, then you will love this easy guacamole recipe. It's made the authentic Mexican way and tastes a whole lot better than the usual recipes out there and better than what you will find in the supermarket.
What does the paste do in Guacamole
- Intensifies flavour: Crushing the onions, jalapeno and coriander releases the aromatics that blend better into the avocado.
- Improves texture: No large chunks of raw onions, just a smoother base.
- Creates cohesion: Flavours meld together more effortlessly, giving the guacamole a unified taste rather than distinct ingredient flavours.
- Adds depth: The paste provides a foundational flavour layer that complements the avocado instead of competing with it.
How to make a traditional Guacamole
- Start with the aromatics: Using a mortar and pestle (molcajete and tejolote- volcanic stone mortar and pestle, is what they use in Mexcico), make a paste from onions, jalapeno, coriander and salt.
- Incorporate the avocado: Mash the avocado into the paste, leaving some chunks for texture.
- Finish: Mix in the lime juice and diced tomatoes and season with a little more salt (if needed).
What to eat with Guacamole
- Classic dips and snacks: Tortilla chips, veggie sticks, crackers and bread
- Main meals and dishes: Tacos, burritos, enchiladas, fajitas, nachos, or mini chicken quesadillas. On toast, burgers, wraps and sandwiches. As a topping for baked potatoes, chicken, fish steak and prawns.
- Salad dressing: Thin with lime juice and use as a dressing for salads or grain bowls.
- Pasta/Rice: Mix into pasta or serve over rice and bean dishes.
Frequently Asked Questions
Browning is oxidation caused by exposure to air. To stop it, smooth out the top of the guacamole and press a piece of plastic wrap directly onto the surface to seal out the air. You can also pour a very thin layer of water, olive oil or lime juice over the top before sealing it with an airtight lid; simply pour it off before serving. Acid from citrus slows browning, while water or olive oil blocks oxygen, keeping it green and fresh for longer.
Yes! Place it in an airtight zip-top bag and press out all the air. It can be frozen for up to 3 months and simply thawed in the fridge when you are ready to use it.
If you liked this recipe
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Do you prefer your guacamole chunky or smooth? Share your thoughts in the comments—I’d love to hear from you.
Simple Guacamole Recipe
Transport yourself to Mexico with this simple guacamole recipe, featuring rich, perfectly ripe Hass avocados mashed just enough, then brightened with fresh lime juice and a hearty sprinkle of sea salt.
10
minutes10
minutesIngredients
1/4 white onion, finely diced
1/4 cup corinder, finely chopped
1/2 jalapeno serrano chilli, finely chopped
1/2 tsp salt
2 avocados
1/2 lime, juiced
1 Roma tomato, deseeded and diced
Directions
- Create the flavour base: Finely chop your onion, jalapeño, and coriander so they are easier to grind. Place them into your mortar along with the salt. Using a circular pressing and grinding motion, crush the ingredients together until you form a fragrant, juicy paste.
- Mash the avocado: Cut the avocados in half, remove the pits, and scoop the flesh directly into the mortar with your base. Using the pestle, gently mash the avocado into the paste until you reach your desired consistency.
- Fold and season: Stir in the lime juice and chopped tomato. Taste the mixture and season with extra salt if needed. If you prefer a spicier kick, chop and add more chilli now.
