🥑Gratuit

Guacamole

Name: Guacamole
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: MX
Ingredients: 3 ripe avocados; 1 lime, juiced; ½ small white onion, finely chopped; 1–2 serrano or jalapeño chillies, seeded and finely chopped; 1 tomato, seeded and diced; 3 tbsp chopped fresh coriander (cilantro); ½ tsp salt; to serve tortilla chips (totopos)

Photo : Zoshua Colah / Unsplash

15m

Prépa

Cuisson

Portions

Facile

Difficulté

Guacamole frais à la mexicaine : avocats écrasés au citron vert, oignon, piment, tomate et coriandre.

#mexican#avocado#dip#no-cook#party#salsa

Portions

Ingrédients

Nutrition

calories210

protein3g

carbs13g

fat18g

fiber8g

Par portion

Étapes

Mash the base

Put the onion, chilli, half of the coriander and the salt in a bowl or molcajete (stone mortar). Crush them together with a fork or pestle until juicy; this releases their flavour.

Add the avocado

Halve the avocados, remove the stones and scoop the flesh into the bowl. Add the lime juice. Mash roughly with a fork, leaving some chunks.

Fold in the tomato

Gently stir in the tomato and the rest of the coriander. Taste and add more salt, lime or chilli if you like.

Serve

Serve straight away with tortilla chips. If you need to wait, press cling film directly onto the surface so it doesn't turn brown.

Mash the base

Put the onion, chilli, half of the coriander and the salt in a bowl or molcajete (stone mortar). Crush them together with a fork or pestle until juicy; this releases their flavour.

Add the avocado

Halve the avocados, remove the stones and scoop the flesh into the bowl. Add the lime juice. Mash roughly with a fork, leaving some chunks.

Fold in the tomato

Gently stir in the tomato and the rest of the coriander. Taste and add more salt, lime or chilli if you like.

Serve

Serve straight away with tortilla chips. If you need to wait, press cling film directly onto the surface so it doesn't turn brown.

History & Culture

The Story Behind the Dish

📍 Central and southern Mexico📅 Aztec times (pre-1500s)🥑 MX

Guacamole goes back to the Aztecs, who called it ahuacamolli: ahuacatl (avocado) and molli (sauce). They mashed avocados in a stone molcajete, sometimes with tomatoes and chillies, long before Europeans arrived.

Spanish conquistadors loved it, and over the centuries onion, lime and coriander joined the recipe. Today it is one of the world's best-known Mexican dishes.