In Mexico, guacamole is kept simple and authentic — the key is freshness and balance. Ripe Hass avocados are halved and gently mashed in a molcajete (a traditional volcanic stone mortar), leaving some texture rather than making a paste. Finely chopped white onion, serrano chili, and a handful of cilantro are folded in. Fresh lime juice is squeezed over to brighten the flavors and slow oxidation. Finally, a pinch of coarse salt ties everything together.
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Cut the onion into small squares and place it in a bowl.
Add the avocados to the bowl and mix them with a fork until smooth.
Slowly add the lime juice while mixing to incorporate it evenly.
Incrementally add salt to taste, mixing thoroughly after each addition.
Cut the tomato into small squares and add it to the mixture.
Add chopped coriander and mix well.
Finish by adding chopped chilli and mix one last time.
Use ripe avocados for the best texture and flavor.
Adjust the amount of chilli based on your spice preference.
Serve immediately to prevent the guacamole from browning.
If you need to store it, cover tightly with plastic wrap to minimize air exposure.
Can I use lemon instead of lime?
Yes, you can substitute lemon for lime, but lime provides a more authentic flavor for guacamole.
How do I keep guacamole from turning brown?
Cover it tightly with plastic wrap, ensuring the wrap touches the surface of the guacamole to minimize air exposure.
Can I make guacamole ahead of time?
Guacamole is best served fresh, but you can make it a few hours ahead and store it properly to maintain its color and flavor.
What can I serve guacamole with?
Guacamole pairs well with tortilla chips, tacos, burritos, or as a topping for grilled meats.
Is guacamole spicy?
The level of spiciness depends on the amount and type of chilli you use. You can adjust it to suit your preference.
