Fresh guacamole
Units
Temperature
Servings
Ingredients
Guacamole
- 400 g ripe avocado flesh, from about 3 medium avocados rounded
- 60 g white onion, very finely diced rounded
- 10 g serrano or jalapeño chile, finely chopped and adjusted for heat rounded
- 4 g fine salt rounded
- 100 g ripe tomato, seeded, finely diced, and drained rounded
- 10 g fresh cilantro, finely chopped rounded
- 20 ml lime juice rounded
Method
Method
- Put chile, onion, and salt in a molcajete or wide bowl. Crush with the pestle or the back of a sturdy spoon until the onion releases juice and a coarse aromatic paste forms.
- Add avocado flesh and mash only about two thirds of it. Leave clear 1 to 2 cm pieces rather than making a smooth purée.
- Fold in the well-drained tomato, cilantro, and lime juice. Taste immediately and adjust salt or chile without overmixing.
- Serve at once, or press reusable food wrap directly against the entire surface and refrigerate. Lime adds flavor but does not reliably prevent browning.
Ingredient substitutions
- Serrano is sharper and hotter. Jalapeño is a milder direct substitute and is usually easier to find in Germany; both are widely available in Canada. Begin with 10 g and add more only after tasting.
- Fresh lemon juice can replace lime in Germany or Canada at the same amount, but tastes brighter and less floral. Bottled citrus juice is flatter and may be more acidic.
- If fresh cilantro is disliked or unavailable, omit it. Parsley is grassy in a different way and is not an equivalent substitute.
- Avocado size varies considerably in both countries. Use 400 g prepared flesh rather than relying on the count of three.
Notes
- Keep prepared guacamole at 4°C or below and do not leave it at room temperature for more than 2 hours. Use within 1 day. Discard it if it develops an off smell, bubbling, or extensive sliminess.
- Direct surface contact limits oxygen better than leaving an avocado pit in the bowl. The pit protects only the spot it touches.
- Do not freeze this finished guacamole; tomato and onion release water and the texture becomes pasty after thawing.