Guacamole

Course: Side dishes

Cuisine: Mexican

Keyword: Avocado dip, Guacamole with jalapeño, Guacamole with tomato, Homemade guacamole, Lime dip

Seizoen: All year

kooksessie: Mexican

Prep Time: 15

Cook Time: 5

Total Time: 20

Servings: people

Calories: 121kcal

Author: Diana Westerhof

Guacamole comes from Mexico and has long been eaten there as both a sauce and a side dish. I like putting this guacamole on the table because it goes with far more than a bowl of tortilla chips. It is just as good with tacos, roast vegetables, grilled meat or spread on a piece of bread. One of the best things about guacamole is how easily you can adapt it to your own taste. Sometimes you may want it hotter, while another day it can be fresher or more herby. You can choose the texture too: completely smooth or a little chunky, which is how I prefer it. Do not make it too far ahead, as it is at its best when fresh. This recipe serves four, although I would happily make a little extra for a table of guacamole lovers.

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Ingredients

2 avocados ripe
2 tomatoes
0.5 onion
1 lime juice only
1 jalapeño
8 sprigs coriander
pepper to taste
salt to taste

Instructions

Preparation

Halve 2 avocados and remove the stones. Score the flesh into chunks while it is still in the skin, then scoop it into a bowl. Halve 1 lime and squeeze out the juice.
Halve 1 jalapeño lengthways. Remove the stalk and seeds, then finely chop the chilli. Finely chop 0.5 onion.
Halve 2 tomatoes and remove the soft centres and seeds. Cut the firm flesh into small dice. Pick the leaves from 8 sprigs coriander and finely chop them.

Mixing

Use a fork to roughly mash some of the avocado, leaving plenty of small chunks. Add the onion, lime juice and jalapeño and gently mix everything together.
Fold the tomato and coriander through the guacamole. Season to taste with pepper and salt.

Serving

Serve the guacamole straight away with tortilla chips, alongside tacos or with a grilled dish.

Notes

Taste the guacamole before serving. Jalapeños vary in heat and limes do not always yield the same amount of juice. Make the guacamole shortly before eating if possible, as avocado discolours over time.

Nutrition