Ripe avocados mashed with fresh lime, cilantro, onion, tomato, and serrano chili. Simple, vibrant, and perfect — the world's most beloved dip.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: stone molcajete or ceramic bowl
Garnishes: fresh cilantro, diced onion, lime wedge
Accompaniments: tortilla chips, tacos
Instructions
-
1
Cut the avocados in half lengthwise, remove the pits, and scoop the flesh into a large molcajete or mixing bowl. The avocados should be perfectly ripe, yielding gently to pressure but not mushy or brown inside.
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2
Mash the avocado with a fork or pestle to your preferred consistency. For traditional Mexican guacamole, leave it fairly chunky with visible pieces of avocado throughout. Overly smooth guacamole loses the essential rustic texture.
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3
Add the minced jalapeño, diced white onion, and half the lime juice to the mashed avocado. Stir gently to combine. Start with less jalapeño and add more to taste, as heat levels vary significantly between individual peppers.
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4
Fold in the chopped cilantro, diced tomato, and salt. The tomato should be seeded and well-drained to avoid adding excess moisture that would make the guacamole watery. A pinch of cumin can be added for earthy depth.
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5
Taste the guacamole and adjust the seasoning with additional lime juice, salt, or jalapeño as needed. The flavour should be bright from the lime, fresh from the cilantro, and have a pleasant gentle heat from the pepper.
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6
Serve the guacamole immediately in the molcajete or a bowl with fresh tortilla chips on the side. Press plastic wrap directly onto the surface of any leftovers to prevent browning, as exposure to air oxidizes the avocado quickly.
Did You Know?
Guacamole dates back to the Aztecs who called it 'ahuacamolli' (avocado sauce). Americans consume over 139 million pounds of avocado on Super Bowl Sunday alone.
Chef's Notes
Equipment Tips
- molcajete or mixing bowl
- sharp knife
- fork
Garnishing
fresh cilantro, diced onion, lime wedge
Accompaniments
tortilla chips, tacos
The Story Behind Guacamole
### The Story
Guacamole dates to the Aztec Empire, where it was called ahuacamolli -- from the Nahuatl words ahuacatl (avocado) and molli (sauce). The Aztecs mashed ripe avocados with a mortar and pestle, adding chopped tomatoes, green chiles, and salt, and ate the mixture with warm tortillas. Avocados were prized for their unusually high fat and protein content in a diet that was otherwise relatively low in fat. When Spanish conquistadors arrived in 1519, they quickly developed a taste for the dish but could not pronounce ahuacamolli, eventually reshaping the word into guacamole. The Spanish also introduced onion, cilantro, and lime to the recipe.
### On the Calendar
Guacamole is eaten year-round in Mexico, accompanying virtually any meal. In the United States, it has become synonymous with Super Bowl Sunday and Cinco de Mayo celebrations.
### Then & Now
The basic preparation has remained remarkably stable for 500 years -- ripe avocados, mashed with salt, citrus, and chili. Modern debates center on whether additional ingredients like garlic, cumin, or (controversially) green peas belong in the bowl.
### Legacy
Guacamole is a living piece of Aztec heritage, one of the oldest continuously prepared dishes in the Americas, and now one of the world's most popular condiments.
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