Guacamole is undoubtedly my favorite Mexican sauce. I remember it like it was yesterday: during a vacation in New York, some friends took me to dinner at a Mexican restaurant in the Village, where they served homemade guacamole with freshly baked tortillas as an appetizer. Before that experience, I had only tasted it as a accompanying sauce in soft tortillas or fajitas. It was a real discovery that forever changed the way I serve this green sauce.
Back home, I decided to make it myself, but it wasn’t easy: no online recipe could replicate that perfect taste. So, I asked a South American friend for help, who revealed the family recipe for guacamole to me. Since then, my guacamole always turns out: creamy, fragrant, and irresistible!
The secret? Use perfectly ripe avocados, which come off the skin easily: this way your homemade guacamole will always be perfect.
Here are some recipes you might like.
- Difficulty: Very easy
- Cost: Affordable
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 4-5 people
- Cooking methods: No cooking
- Cuisine: Central American
- Energy 142.34 (Kcal)
- Carbohydrates 14.59 (g) of which sugars 3.00 (g)
- Proteins 1.76 (g)
- Fat 9.66 (g) of which saturated 1.40 (g)of which unsaturated 4.67 (g)
- Fibers 4.53 (g)
- Sodium 103.44 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Guacamole
- 1 avocado (ripe)
- 1 tomato
- 1 lime
- 1 clove garlic
- 1/2 white onion
- 1/2 fresh chili (green)
- as needed extra virgin olive oil
- as needed salt
Tools
- Immersion Blender
Preparation of the Guacamole
Use a spoon to scoop out the avocado and cut it into small pieces. Peel the tomato by making a cross and immerse it in boiling water for 20 seconds, then drain and remove the skin, which will come off very easily. Remove the seeds and cut it into small pieces. Finely chop the garlic and onion, and cut the chili into small pieces. At this point, put everything into the immersion blender cup and add the lime juice, a pinch of salt, and about a tablespoon of oil. Turn on the blender and reduce everything to a kind of coarse puree. Taste and, if necessary, add a little more oil and salt.
Put everything in a bowl and, sealing well with cling film, store the guacamole in the refrigerator until ready to serve.
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FAQ (Frequently Asked Questions)
How to store homemade guacamole?
Guacamole keeps in the fridge for up to 2 days. To prevent browning, cover with plastic wrap in contact with the surface or add a few drops of lime juice.
What is the best avocado for guacamole?
For perfect guacamole, use well-ripe avocados: the flesh should yield slightly to pressure without being mushy or brown inside.
Can I make guacamole without lime?
Yes, you can substitute lime with fresh lemon. The juice helps preserve the green color and adds freshness to the taste.
Is guacamole vegan?
Absolutely yes! The classic recipe is based on avocado, lime, onion, tomato, and spices, without any animal-derived ingredients.
