Guacamole | Guacamole recipe
Infused with subtle but complex flavors of charred jalapeno and garlic, this Guacamole is guaranteed to leave your family & friends begging for more.
Servings 6 people
Calories 117kcal
Ingredients
- 1 jalapeno, adjust as per taste
- 1 medium garlic clove, peeled
- 2 tbsp finely diced white/brown onion (approx. ¼ of a medium-large onion)
- ⅓ cup tightly packed, finely chopped coriander/cilantro (leaves & tender stems)
- ½ tsp salt plus more as per taste
- 3 medium ripe Hass avocados
- 1 small tomato, finely chopped
- ¾ -1 tbsp lime juice/lemon juice or adjust to taste
- Optional - 2 tsp ground roasted cumin seeds
Instructions
Make the paste
- On a medium-high heat, char the jalapeno directly on the flame. Once it’s blackened all over, remove from the flame and keep it aside to cool down.
- Meanwhile, roast the garlic in a small frying pan on medium flame. Use a tong/spoon to press to brown and blacken in spots. Remove from the heat, roughly chop and keep it aside.
- Once the jalapeno is cool to touch, scrape off the blackened skin using your hands (wear gloves if needed) or a knife .
- Halve the jalapeno lengthwise, deseed & finely chop.
- Next, in a mortar & pestle, make a paste of half the chopped jalapeno (since jalapenos can vary in hotness, start with half and more can be added later as per taste), half the onion, half the coriander/cilantro, garlic and half tsp of salt.
Make the Guacamole
- Cut the avocados lengthwise in half and twist to separate the two halves. Remove the pit.
- Place the avocado halves on a chopping board and using a knife, make evenly spaced lengthwise & crosswise cuts through the avocado flesh down to the skin. Be careful not to cut through the skin.
- Scoop out the avocado chunks in a big enough bowl or a serving bowl. Roughly mash the avocado chunks using a fork.
- Scrape in the paste and add the remaining onion & coriander/cilantro, tomato, lime juice and fold in gently with the mashed avocados. Taste and add salt, jalapeno or more lime juice if needed.
- Serve immediately.
Video
Notes
- 1 cup = 250ml
- Tips to select the avocados - First, check the color of the outer peel of the avocados. Hass avocados darken in color as they ripen, so choose avocados that are dark green/purplish black in color. Second, hold the avocado in your palm & gently press the tip (narrow end near the nub) of the avocado with your thumb, if it yields, it is ripe. If it’s firm, it’s not yet ready. To ripen it, leave it on the benchtop for a few days. When the avocados are ripe, use them within a day or two as they can quickly become overripe.
- Optional - Add the ground roasted cumin seeds in Step 4 of making the Guacamole.
- This recipe was finalized after countless experiments over the years, learning from various online resources and the Mexican cookbook "Rosa's New Mexican Table" by Chef Roberto Santibanez.
- Calories information is approximate, calculated using online Recipe Calorie & Nutrition Calculator.
Nutrition
Calories: 117kcal | Carbohydrates: 7.9g | Protein: 2.5g | Fat: 10g | Sodium: 195mg | Potassium: 53mg | Fiber: 2.6g | Sugar: 0.6g | Calcium: 4mg | Iron: 1mg