Impossible to escape the guacamole phenomenon. An inimitable green avocado-based dipping sauce that delights those in a hurry without ideas, but also gourmands who spread it like crazy on sweet potatoes, which they serve as an accompaniment to a meat or fish dish or twist with mayonnaise in a sandwich or butter in a pastry! Let it be said, guacamole madness has no limits.
To read: Colorful and spicy, we love a Mexican aperitif
The story of a recipe
Guacamole literally means mashed avocados. “Guaca” being the abbreviation of “aguacate” meaning avocado in Spanish and “soft” sauce. Guacamole is part of “traditional Mexican cuisine”, a cultural model listed as UNESCO’s intangible world heritage.
The authentic guacamole recipe
So originally, we only added avocado, water, pepper and tomato. After the Spanish invasion, coriander was added with onions. There is no need to look for a special spice blend for its preparation, as they are absent from the original guacamole recipe, the authentic recipe remaining simple. Today, everyone adapts it a little according to their good will and their desires.
Choose your lawyers wisely
To the touch, the avocado should be neither too soft nor too hard. But to be sure, remove the peduncle and take a look at the color of the uncovered part: it will tell you the condition of your fruit. It’s the infallible technique that never goes wrong! If the color is light, it is not ripe enough. Conversely, if it is black, it is possible that your avocado is damaged.
The basic ingredients of guacamole
Red onion, lime, ripe tomatoes, coriander, chili pepper, without forgetting the essential avocados, that's enough to prepare the best homemade guacamole! Obviously, don't forget to season with salt and pepper. If you can't find chili pepper, substitute red or green Tabasco.
How to prepare your homemade guacamole?
For 4 people
- ¼ red onion
- The juice of a lime
- 2 ripe tomatoes
- 2 ripe avocados
- 15 g of fresh coriander
- 1 green serrano or jalapeño pepper
- Fine sea salt
To start, finely chop the red onion and tomatoes after seeding them. Reserve them in a salad bowl, then sprinkle them with a generous pinch of salt.
Then peel the avocados and pit them. Place the avocado flesh in a bowl, add lime juice. Using a fork, mash the avocado until you have a thick puree. There must still be small pieces. There is no perfect texture, but guacamole should definitely not be mixed.
Finely chop the coriander, then add it to the preparation. Using a spatula, mix everything gently without crushing the avocado further. Add the chili pepper if you want it, and 1 tbsp. olive oil like in Mexico. Adjust the seasoning if necessary and enjoy immediately.
How to accompany your guacamole
Guacamole is traditionally served with tortillas or corn nachos as an aperitif. Guacamole is also spread on tacos (tortillas topped with raw vegetables, grilled meat, onions, etc.), slices of toasted bread or with breadsticks.
Tips to prevent guacamole from turning black
It is best to prepare the guacamole at the last minute to prevent the avocado flesh from browning. Avocado is known to darken quickly. Despite the presence of lemon, the avocado ends up browning on contact with air and can only be kept refrigerated for 24 hours. To avoid this pitfall, the solution is simple: cover the guacamole with lemon juice and cover it in contact with plastic wrap to create an air barrier. The citric acid in lime slows down the oxidation process.
What about conservation?
A nice tip, perfect for summer: make ice cream with your leftover guacamole. An explosive mixture that will surprise your guests! To do this, add cream or coconut milk, a splash of vodka, chili pepper to your preparation, without forgetting to season, and here is a superb frosted dessert. This will allow you to keep your guacamole much longer than expected.
