Perfectly ripe avocados, lime, jalapeño and coriander — the world's favourite dip, made right.
Guacamole originates with the Aztecs, who made a sauce called ahuacamolli ('avocado sauce') using molcajetes (stone mortars). The authentic recipe is deliberately simple — ripe avocado, acid, heat and salt. The technique of making it in a molcajete crushes rather than blends, preserving the chunky texture that distinguishes great guacamole from average.
Serves 4
Place diced onion in a fine sieve and rinse with cold water. Pat dry. This removes harsh pungency and keeps the guacamole fresh-tasting.
Halve avocados, remove stone. Scoop flesh into a bowl or molcajete. Add salt and half the lime juice. Mash to your preferred texture — chunky is traditional.
The avocado stone in the bowl doesn't prevent browning — lime juice and plastic wrap pressed directly to the surface does.
Add onion, jalapeño, coriander and garlic. Fold gently — don't stir aggressively or it becomes a paste.
Fold in tomato. Taste and adjust: more lime for brightness, more salt for depth, more jalapeño for heat.
The avocado must be ripe — it should yield to firm pressure. Underripe avocado has no flavour.
Make it immediately before serving — guacamole browns within 30 minutes of exposure to air.
White onion, not red — red onion is too sweet and turns the guacamole pink.
Add mango for sweetness and tropical flavour.
Pomegranate guacamole: fold in pomegranate seeds — beautiful and tart.
Press cling film directly onto the surface. Keeps 4 hours refrigerated — add a lime squeeze before serving.
The Aztecs made ahuacamolli (avocado sauce) for centuries before Spanish conquistadors arrived. Spanish missionaries documented the recipe in 1601. Modern guacamole emerged in the 20th century as avocados became commercially available across North America.
Place them in a paper bag with a banana or apple — the ethylene gas accelerates ripening. At room temperature, most avocados ripen in 2–3 days.
Per serving (150g) · 4 servings total
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