- Preparation time
- 5 mins
- Cooking time
- 15 mins
- Meal course
- Posted by
- Posted on
- April 20, 2018
Guacamole is an avocado-based salsa or dip originating from Mexican cuisine.
Guacamole is usually served with tortilla chips as a dip, para picar. It’s also common to see guacamole on your plate as a main course alongside steak, fish or tacos.
The key to making guacamole is picking good aguacate (avocado). In Guatemala, they say that if a woman can pick good avocados she will choose a good husband. I am yet to be convinced by this theory but I will say that I have gotten a lot better at selecting tasty avocados. ¿Quien sabe? (who knows).
To pick an avocado de buena calidad (of good quality), check each avocado for bruises and ripeness. The avocado should compress slightly when pressed, don’t press down too hard or you’re likely to bruise it! If they are hard they will need a couple more days to ripen. If you’re buying avocados in the market, try and pick your own so you don’t get left with the bad ones.
If they’re chosen for you don’t be afraid to ask to change them if you’re not happy with the ones you’ve been given. If you find a good avocado seller, stick to them. The best avocado sellers will tell you whether the avocado should be eaten today, or won’t be ready until tomorrow.
I particularly like the smaller darker avocados that are popular in Mexico. In English, they’re called Hass avocados. They have a rich and creamy flavour but experiment to work out tu gusto (your own taste, or preference). If buying at the market I also suggest buying one or two more than you anticipate using just in case you end up with a rotten or bruised avocado. Remember: Mas vale prevenir que lamentar (better to be safe than sorry)!
- Finely dice one small onion, place in a bowl and squeeze the juice of one lime over to soften the flavour. Add a sprinkle of salt and leave for about 10 minutes before adding the chopped cilantro. Leave for another 5-10 minutes depending on how much time you can spare
- Add the chopped tomato and as much of the diced jalapeño as you can handle
- Scrape out the contents of the avocados (avoid all the brown bits!) and mash with a fork in a separate bowl
- Add the mashed avocados to the tomato salsa and lightly mix together. Taste for seasoning and add more salt or lime if you think you need it.