Introduction
Guacamole is mashed ripe avocado with lime juice, onion, chili, tomato and coriander. Serve it with tortilla chips, in tacos and burritos, on toast, or next to chili. It must be made shortly before eating, as avocado darkens in the air.
The Aztecs of central Mexico were already making an avocado sauce called āhuacamōlli in their language, Nahuatl, from āhuacatl (avocado) and mōlli (sauce). It has stayed a staple of Mexican cooking ever since. Everything depends on the avocados: they should give slightly when pressed, like a ripe peach. In Mexico it is crushed in a molcajete, a stone mortar; a fork and a bowl are fine.
Ingredients
- 3 ripe avocados
- juice of 1 lime
- ½ small red onion or white onion, very finely chopped
- 1 green chili, seeds removed, finely chopped
- 1 tomato, seeds removed, diced
- a handful of coriander, chopped
- salt
Tools
- A mixing bowl
- A fork
Preparation
- Put the onion and chili in the bowl with the lime juice and a pinch of salt. Leave for 5 minutes to soften their bite.
- Cut the avocados in half, remove the stones and scoop the flesh into the bowl.
- Mash with the fork, leaving some chunks.
- Fold in the tomato and coriander. Taste and add salt or lime juice.
- Serve at once. To keep it for an hour, press plastic wrap right on its surface.