fbpx

Guacamole

AuthorAnnabel
RatingDifficultyBeginner

Incredibly creamy, flavourful Guacamole ready in just 1 bowl, 10 minutes, and with only a few ingredients. The perfect dip or side with any Mexican dish.

ShareSave

Yields3 Servings
Prep Time10 minsTotal Time10 mins

 2 ripe avocado
 pinch of salt, more to taste
 1 tbsp fresh lime juice or lemon juice
 2 tbsp minced red onion
 2 tablespoons coriander, finely chopped
 a dash of freshly grated black pepper
 ½ ripe tomato, seeds and pulp removed, chopped
 1 red chilli, stem and seeds removed, minced

What are we cooking today?
1

This recipe is simple, fresh, and no matter what else I serve with it, it’s always the first to go.

Getting started
2

Cut the avocado in half. Remove the pit and scoop out the flesh with a spoon.

3

Using a fork, roughly mash the avocado. (Don't overdo it! The guacamole should be a little chunky.)

4

Sprinkle with salt and lime (or lemon) juice. The acid in the lime juice will provide some balance to the richness of the avocado and will help delay the avocados from turning brown.

5

Add the chopped onion, cilantro, black pepper, and chiles. Chilli peppers vary individually in their hotness. So, start with a half of one chilli pepper and add to the guacamole to your desired degree of hotness.

Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.

6

Chilling tomatoes reduces their flavour, so if you want to add chopped tomato to your guacamole, add it just before serving.

7

Serve immediately, or if making a few hours ahead, place cling wrap on the surface of the guacamole and press down to cover it and to prevent air reaching it. (The oxygen in the air causes oxidation which will turn the guacamole brown.) Refrigerate until ready to serve.

Annabelle's tips
8

Ripe avocados are essential for the best guacamole. Here’s how to tell whether or not an avocado is ready:

Gently squeeze the avocado with the palm of your hand (not your fingertips as this will bruise it). If it moves slightly, it’s ready to eat. If it doesn’t move and feels firm, it needs a day or two. If it gives easily, it’s probably overripe and possible brown inside.

Check under the stem. Use your fingers to pull the stem at the top of the avocado gently. If, when you remove it, it’s green underneath, you’ve found an avocado that’s ready to eat. If it’s hard to remove, it needs a couple of days. If it’s brown underneath, the avocado is overripe.

Ingredients

 2 ripe avocado
 pinch of salt, more to taste
 1 tbsp fresh lime juice or lemon juice
 2 tbsp minced red onion
 2 tablespoons coriander, finely chopped
 a dash of freshly grated black pepper
 ½ ripe tomato, seeds and pulp removed, chopped
 1 red chilli, stem and seeds removed, minced

Directions

What are we cooking today?
1

This recipe is simple, fresh, and no matter what else I serve with it, it’s always the first to go.

Getting started
2

Cut the avocado in half. Remove the pit and scoop out the flesh with a spoon.

3

Using a fork, roughly mash the avocado. (Don't overdo it! The guacamole should be a little chunky.)

4

Sprinkle with salt and lime (or lemon) juice. The acid in the lime juice will provide some balance to the richness of the avocado and will help delay the avocados from turning brown.

5

Add the chopped onion, cilantro, black pepper, and chiles. Chilli peppers vary individually in their hotness. So, start with a half of one chilli pepper and add to the guacamole to your desired degree of hotness.

Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.

6

Chilling tomatoes reduces their flavour, so if you want to add chopped tomato to your guacamole, add it just before serving.

7

Serve immediately, or if making a few hours ahead, place cling wrap on the surface of the guacamole and press down to cover it and to prevent air reaching it. (The oxygen in the air causes oxidation which will turn the guacamole brown.) Refrigerate until ready to serve.

Annabelle's tips
8

Ripe avocados are essential for the best guacamole. Here’s how to tell whether or not an avocado is ready:

Gently squeeze the avocado with the palm of your hand (not your fingertips as this will bruise it). If it moves slightly, it’s ready to eat. If it doesn’t move and feels firm, it needs a day or two. If it gives easily, it’s probably overripe and possible brown inside.

Check under the stem. Use your fingers to pull the stem at the top of the avocado gently. If, when you remove it, it’s green underneath, you’ve found an avocado that’s ready to eat. If it’s hard to remove, it needs a couple of days. If it’s brown underneath, the avocado is overripe.

Guacamole
AuthorAnnabelCategory, , , , , , , , DifficultyBeginner
Rating
Yields3 Servings
Prep Time10 minsTotal Time10 mins

Ingredients

 2 ripe avocado
 pinch of salt, more to taste
 1 tbsp fresh lime juice or lemon juice
 2 tbsp minced red onion
 2 tablespoons coriander, finely chopped
 a dash of freshly grated black pepper
 ½ ripe tomato, seeds and pulp removed, chopped
 1 red chilli, stem and seeds removed, minced

Directions

What are we cooking today?
1

This recipe is simple, fresh, and no matter what else I serve with it, it’s always the first to go.

Getting started
2

Cut the avocado in half. Remove the pit and scoop out the flesh with a spoon.

3

Using a fork, roughly mash the avocado. (Don't overdo it! The guacamole should be a little chunky.)

4

Sprinkle with salt and lime (or lemon) juice. The acid in the lime juice will provide some balance to the richness of the avocado and will help delay the avocados from turning brown.

5

Add the chopped onion, cilantro, black pepper, and chiles. Chilli peppers vary individually in their hotness. So, start with a half of one chilli pepper and add to the guacamole to your desired degree of hotness.

Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.

6

Chilling tomatoes reduces their flavour, so if you want to add chopped tomato to your guacamole, add it just before serving.

7

Serve immediately, or if making a few hours ahead, place cling wrap on the surface of the guacamole and press down to cover it and to prevent air reaching it. (The oxygen in the air causes oxidation which will turn the guacamole brown.) Refrigerate until ready to serve.

Annabelle's tips
8

Ripe avocados are essential for the best guacamole. Here’s how to tell whether or not an avocado is ready:

Gently squeeze the avocado with the palm of your hand (not your fingertips as this will bruise it). If it moves slightly, it’s ready to eat. If it doesn’t move and feels firm, it needs a day or two. If it gives easily, it’s probably overripe and possible brown inside.

Check under the stem. Use your fingers to pull the stem at the top of the avocado gently. If, when you remove it, it’s green underneath, you’ve found an avocado that’s ready to eat. If it’s hard to remove, it needs a couple of days. If it’s brown underneath, the avocado is overripe.

Nutrition Facts

Servings 3


Amount Per Serving
Calories 95
% Daily Value *
Total Fat 8g13%
Saturated Fat 1.8g9%
Cholesterol 0mg
Sodium 20mg1%
Potassium 190mg6%
Total Carbohydrate 5g2%
Dietary Fiber 2.8g12%
Sugars 0.5g
Protein 1g2%

Calcium 0.6%
Iron 0.3%
Vitamin D 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

ShareSave
    wpChatIcon

    Pin It on Pinterest