Guacamole is among the most internationally recognized foods of Mexico. And for good reason, what’s not to love about this buttery, creamy food that fell from the foodie heavens!
It can be as spicy as you like, and as smooth or chunky as you want. You can smear it over your quesadillas and burgers, and you can dip your chips and fried taquitos into it. Guacamole is great party and snack food. It’s always a hit and everyone loves it — unless you’re my weird husband, who can’t stand avocados. (Sorry for calling you out, tmi amor.)
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Smooth or Chunky
Many people don’t know that depending on the region of Mexico guacamole can either be creamy-smooth like you see here, or a chunky one that uses avocado cut into small pieces. The latter is less know and this is simply do to that fact that most restaurants don’t serve it this way because it requires more avocados to make the guacamole, therefore meaning they’d have to charge an even higher price for it. So the guacamole with small avocado pieces is most often just served in private homes.
The recipe to authentic guacamole is simple: freshly mashed avocados, a little bit of salt, freshly squeezed lime juice, chopped tomatoes, and chile pepper. As always there are some variations and over the years ingredients like the cilantro and even garlic have been incorporated. But what is not considered as authentic or will transform guacamole into something that isn’t guacamole are ingredients like mayo, sour cream, and PEAS!
Peas do not belong in guacamole. If you’re going to mash peas with your mashed avocado then call it something else, but not guacamole! (OK, rant over. Sorry about that.)
For the green chiles you can use Serrano peppers or a milder jalapeño. If you’d like to make either chile less spicy you can remove the white membranes and the seeds. Also you can chop the chile as finely or roughly as you’d like. I like it just a little chunky so I can get a burst of heat in each bite.
Every (traditional) ingredient added to guacamole plays a role in the taste and texture of the dish. Of course the avocado play the main role in providing the thick creaminess that mellows the other ingredients, yet brings them all together. The lime juice provides a zing of tartness, the tomatoes add almost a sweetness and of course, the pepper adds the burst of heat in every bite. Cilantro is also a great addition because it gives the guacamole a citrusy, herbiness to the guacamole. Occasionally I also like to add the garlic for that awesome garlicky touch that works so perfectly well with all of the other ingredients.
No More Brown Guacamole
Guacamole is amazing but it does leave people with one problem, the oxidation of the avocado that makes it turn a not too pleasant shade of brownish-green. Below are 3 ways you can prevent this from happening.
• Lime juice, the citrus acid helps prevent oxidation.
• Avocado pit, after you’re done making your guacamole place the avocado pit in it. This has been traditionally done in Mexico for a very long time.
• Plastic wrap, if you’re not serving your guacamole right away or are storing leftovers cover it with plastic kitchen wrap. But make sure you put the plastic wrap right on top of the guacamole, you want it touching. This will prevent any oxygen getting into the guacamole and will keep the pretty light green color.
What Utensils to Use
Traditionally guacamole is made inside a stone mortar and pestle or a molcajete. But if you don’t have one you can make it using a bowl and either a fork or a spoon to mash up the avocado.
Small Batch Guacamole Recipe + Video
- 2 small hass avocados
- large pinch of sea salt
- 1.5 small Roma tomatoes chopped
- 2 Tablespoons of white onion chopped
- 1 small lime juiced
- 2 handfuls chopped cilantro adjust to taste
- 1 to 2 serrano peppers chopped (omit seeds for milder guacamole)
- Slice and pit the avocados and use a spoon to scoop out the avocado flesh onto either a molcajete or a medium-sized bowl. Mash the avocado to desired consistency. Add a large pinch of sea salt and mix to well combine. Next mix in the tomato bits, then the onion, drizzle in the lime juice, mix in the cilantro and lastly add the chile pepper and mix until well combined.
- Taste and adjust if desired. Serve straightaway or place an avocado pit and/or cover with plastic wrap and store in the refrigerator until ready to serve. Enjoy!
There you have it amigos! See just how easy, quick it is to prepare your own authentic guacamole at home?!
Tell me do you make your guacamole differently? Just please for the love of God don’t tell me peas go into it. (lol) Thanks for stopping by amigos have a great day and happy cooking!
Nancy Lopez is a food blogger and author of the cookbook Mexican Tamales Made Meatless. Born in Mexico, raised in the US, and currently living in Southern Mexico, she has followed a meatless diet for almost 10 years. It is her passion and mission to share all she has learned about vegan Mexican cooking and vegetarian Mexican recipes. Mexican Made Meatless is a blog dedicated to preserving the authentic flavors of Mexican cuisine just without the meat. It’s a place to celebrate Mexican culture and all it’s delightfully delicious traditional foods. Read more…