Homemade Guacamole
Ripe avocados mashed with a fork, lime, red onion, tomato, cilantro, and a little chili pepper.
Guacamole comes from the Aztecs, who already mashed avocados in a stone mortar, the molcajete. It should be rustic, chunky, and well-seasoned with lime. Ready in 10 minutes, it is served with tortilla chips, in tacos, or alongside grilled meats.
VeganGluten-freeDairy-freeHalalKeto
Step-by-step method
0 / 3 steps done-
Halve the avocados, remove the pit, and scoop the flesh into a bowl. Drizzle immediately with lime juice.
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Mash roughly with a fork, keeping it chunky.
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Add the red onion, tomato, cilantro, jalapeño, and salt. Mix, taste, and adjust the lime and salt. Serve immediately.
Nutrition 195 kcal
of which sugars 2 g • of which saturated 2,3 g
Per serving, approximate values.
Allergens
None of the main allergens we track.
Always check the labels of the products you buy.
Tips and variations
- Mild for kids: omit the jalapeño and add a little more tomato.
- Smoky: add a pinch of chipotle powder.
- Gourmet: sprinkle with pomegranate seeds or crumbled feta just before serving.
Storing and reheating
It is best eaten immediately. To keep it for a few hours, press plastic wrap directly onto the surface, with the avocado pit inside, in the refrigerator: the lime and lack of air limit browning.
Equipment
Bowl or mortar, fork, knife
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Questions
How do you know if an avocado is ripe?
It yields slightly to gentle thumb pressure without being mushy. The small stem should come off easily and reveal green underneath.
How do you keep guacamole from turning brown?
The lime juice protects it. Press plastic wrap directly onto the surface so it doesn't touch the air.
Cook it with the Mescola app
A timer for every step, servings for your household, and the missing ingredients sent to your grocery list.
Coming soon on iOS and Android
