Guacamole is one of my favorite dips. I enjoy it with corn or tortilla chips, and as a topping in my beef burger.
Guacamole is very easy to make and you don't have to make it hours in advance, as it is very quick to make. If you have the ingredients on-hand, it is a last minute snack or appetizer when unexpected guests stop by for a drink.
To make my guacamole I use a pestle and mortar. But if you don't have one, use a potato masher and a bowl.
For 4 to 6 servings, you will need:
Preparation time: 10 minutes
For the guacamole preparation, don't crush the ingredients to a paste, because you want a nice chunky texture at the end.
Start by dicing the red onion into small pieces and loosely dicing the cilantro.
Then, peel the tomato - I like it that way, so you don't end up eating pieces of tomato skin - and dice it. Finally, dice the chili. Reserve the diced tomato and chili until it is time to incorporate it to your preparation.
Crush the diced red onion and cilantro together in a mortar with the pestle.
Add the salt, cayenne pepper, diced tomato, and diced chili into the mortar and crush with the pestle.
Peel the avocado, remove the pit, and cut it into large chunks. Add the avocado chunks and the lime juice into the mortar and loosely crush with the pestle.
That was easy! Your guacamole is ready! Reserve it in the fridge tightly sealed until serving.
*Note: You can deseed the chili and substitute the cayenne pepper with paprika if you want your guacamole mild.
Guacamole is very easy to make and you don't have to make it hours in advance, as it is very quick to make. If you have the ingredients on-hand, it is a last minute snack or appetizer when unexpected guests stop by for a drink.
To make my guacamole I use a pestle and mortar. But if you don't have one, use a potato masher and a bowl.
For 4 to 6 servings, you will need:
- 2 large, ripe avocados
- One small red onion, for 2 tablespoons
- A large handful of fresh cilantro, for 2 tablespoons
- One tomato, for 3 tablespoons
- One chili, for 2 tablespoons*
- 1/2 teaspoon of salt
- 1/2 teaspoon of cayenne pepper*
- 1 tablespoon of lime juice
Preparation time: 10 minutes
For the guacamole preparation, don't crush the ingredients to a paste, because you want a nice chunky texture at the end.
Start by dicing the red onion into small pieces and loosely dicing the cilantro.
Then, peel the tomato - I like it that way, so you don't end up eating pieces of tomato skin - and dice it. Finally, dice the chili. Reserve the diced tomato and chili until it is time to incorporate it to your preparation.
Crush the diced red onion and cilantro together in a mortar with the pestle.
Add the salt, cayenne pepper, diced tomato, and diced chili into the mortar and crush with the pestle.
Peel the avocado, remove the pit, and cut it into large chunks. Add the avocado chunks and the lime juice into the mortar and loosely crush with the pestle.
That was easy! Your guacamole is ready! Reserve it in the fridge tightly sealed until serving.
*Note: You can deseed the chili and substitute the cayenne pepper with paprika if you want your guacamole mild.
As with all the other recipes we put on this site, this is meant to be easy to follow. We are hobby chefs who love to cook, and we are always up for learning new techniques. If you know of anything in this recipe which can be done a different way, whether for increased ease of preparation or better taste, please add a comment below!
Whipped up by Charline Leblond
Whipped up by Charline Leblond
