Making guacamole in 5 minutes and having a creamy and delicious avocado sauce is very simple.
Guacamole is an original recipe from Mexico, a characterful sauce that steals the show at the table.
Guacamole sauce is made with avocado, onion, lime, and cilantro. It brings taste and freshness to the table.
It’s perfect for a last-minute appetizer, serve it alongside tortilla chips, spread it on bread, use it as a salad or wrap dressing, and it can also be a healthier alternative to overly fatty or complex sauces.
You prepare it at the last minute and it always makes a great impression.
It’s a boon for health. It’s rich in vitamins and minerals, fiber, and is an excellent antioxidant.
I love this fruit and also use it as a beauty mask on the face and hair as it is very nourishing and rich in vitamin E.
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- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 2People
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for how to make guacamole
Guacamole sauce recipe
- 10.6 oz avocado
- 0.7 oz onion
- 1.4 tbsp lime juice
- 1 pinch fine salt
- 1 drizzle extra virgin olive oil
- to taste cilantro
Tools
- 1 Hand Blender
- 1 Knife
- 1 Spatula
- 1 Bowl
Steps for how to make guacamole
Simple guacamole recipe
Choose ripe but not overripe avocados. They should give slightly to pressure but not be mushy like puree. Press with your thumb: if it’s too hard, it’s unripe; if it sinks easily, it’s overripe.
Cut the avocado in half and twist the halves to separate. Use a knife to extract the pit.
Remove the pulp with a spoon and place it in the glass of the hand blender. Add the onion and cilantro and blend everything until smooth.
Season with a pinch of fine salt, the lime juice, and a drizzle of extra virgin olive oil and mix with a spatula until all ingredients are combined.
Transfer the guacamole to a serving bowl. If desired, garnish with a few cilantro leaves and a lime slice.
And the guacamole sauce is ready to be enjoyed! Enjoy from Barbara!
Guacamole Storage
Consume within a few hours for maximum flavor. If storing, cover the surface with cling film and refrigerate; consume within 24-48 hours. Oxidation is normal but not dangerous.
You can freeze without onion and cilantro stored in an airtight container for up to 3 months.
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