Authentic Mexican Guacamole

About This Recipe

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.

Ingredients

Serves 4

• 3ripe Hass avocados
• 1lime(juiced)
• 1/2white onion(finely diced)
• 1jalapeño(finely minced (seeds optional))
• 1/2 bunchfresh coriander (cilantro)(roughly chopped)
• 1garlic clove(minced (optional))
• 1 tspflaky sea salt
• 1medium tomato(deseeded, finely diced)

Instructions

1. 1

   Salt the onion

   Place diced onion in a fine sieve and rinse with cold water. Pat dry. This removes harsh pungency and keeps the guacamole fresh-tasting.

2. 2

   Mash the avocado

   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.

3. 3

   Fold in the aromatics

   Add onion, jalapeño, coriander and garlic. Fold gently — don't stir aggressively or it becomes a paste.

4. 4

   Add tomato and season

   Fold in tomato. Taste and adjust: more lime for brightness, more salt for depth, more jalapeño for heat.

Variations

• •

  Add mango for sweetness and tropical flavour.

• •

  Pomegranate guacamole: fold in pomegranate seeds — beautiful and tart.

Storage

Press cling film directly onto the surface. Keeps 4 hours refrigerated — add a lime squeeze before serving.

Frequently Asked Questions