Simple. Easy. Delicious. No more words needed for this Mexican classic. First off, there is not THE one guacamole recipe. There are many different variations and techniques to make it. You will usually find cilantro in many mexican guacamoles. But as I am one out of five where cilantro tastes like soap I never use it at all. So, knock yourself out on cilantro and add as much to your guacamole as you like.
This recipe will be the “pure”, meaning “cilantro free” version of a guacamole that works as a perfect base for any variation you want to try. Or you just eat it like this, cause this guacamole is addictive as hell. And for those who care: The basic recipe is completely vegan. And I added some vegetarian pimping options. Let’s get started.
Ingredients and Preparations for Guacamole
For the basic guacamole for 2 to 3 people usually… but you can also eat it all by yourself, of course:
- 2 Avocados
- 1 Lime
- ½ Red Onion
- 1 Tomato
- Salt & Pepper
For a little extra twist you can also add:
- 1 Tbl Spoon Crème Fraîche (making it Veggie, not Vegan)
- Herbs → Coriander/Cilantro or Parsley
- 1 Clove of Garlic
- Lemon zest
- Kitchen knife
- Anything to mash the avocado
Mise en Place (to do before cooking):
- Peel the onion, cut it in half and dice one half of it finely. If you like it really oniony just go for the other half as well.
- Cut the tomato in quarters, remove the seeds and dice it into 5mm pieces
How to Make Guacamole
- Cut the avocados in half and remove their kernels. Scoop the avocado out of their skin and put it into a solid bowl. Don’t pick a too small one. You could also use a pestle and mortar if you own a bigger one or a potato press.
- Roll the lime on your worktop with firm pressure. But not too hard. The peel should not tear up. Then cut the lime in half and squeeze out all of its juice into the bowl.
- Take a fork and mesh the avocado thoroughly. You should get a good mash but not perfectly fine. There should still be some avocado lumps in it. This will give your guacamole variety in texture.
- Add the diced onion and tomato, salt and pepper until it is perfectly spiced for your taste. At this point add all the optional ingredients listed above if you like and give everything a good mix.
Useful Hints for Making Guacamole
- Always pour your lime juice instantly onto your avocado into the bowl. From the moment you extract your avocado from its peel and its kernel it will start oxidizing and turn into an ugly grey the longer you wait. The lime juice (or any other citrus juice) will stop that oxidation. The reason is the high amount of vitamin c in the juice that acts as an antioxidant. But the vitamin c can only stop the process, not reverse. So once your avocado turned grey it stays grey.
- If you want to make a really small amount of guacamole and only use half an avocado, do not remove the Kernel from the one half. Use the half without the kernel for your guacamole and store the half with the kernel in your fridge. The kernel will slow the oxidation process down.
- Play with the textures. You don’t necessarily have to mash the avocado. One variation is to finely dice all ingredients. Or you can add some nuts for a little crunch. Walnuts and macadamia are a perfect match in taste. Be creative!