A really great Guacamole, the way it’s made in Mexico and in the best Mexican restaurants around the world! The secret step that makes this so special is making a paste with onion, chilli, coriander/cilantro and salt before adding the avocado.
Mashing is key to release flavour. And nobody wants raw onion chunks in their guac!

Ingredients

▢2 tbsp finely chopped white onion (or red, brown or yellow)

▢1 tbsp finely chopped jalapeno or serrano chilli (or other chilli of choice) (adjust to taste)

▢1/2 tsp salt , plus more to taste

▢1/4 cup roughly chopped coriander/cilantro leaves

▢2 medium avocados (or 1 very large one) (Note 1)

▢Lime juice , to taste (I use 1/4 – 1/2 lime)

▢Optional: 1 ripe tomato , peeled, deseeded and chopped

Instructions

1. Place the onion, jalapeño, salt and half the coriander on a cutting board and use a fork to
mash until juicy. OR do this in a mortar and pestle – grind into a paste.

2. Scrape into a bowl, add avocado and remaining coriander, and mash to desired consistency.

3. Do a taste test then adjust to your taste: salt, lime juice for sour, more chilli for spiciness.

4. If using tomatoes, stir through.

5. Serve with corn chips!

Notes

1. Avocado must be super ripe!

2. STORAGE: Guacamole is one of those things best made fresh. But I picked up the most
AMAZING TIP EVER from this Make Ahead Guacamole from my friend Claire over at Sprinkles and
Sprouts. Put in an airtight container, smooth top and cover with thin layer of water OR olive oil.
Avo is so dense, the water doesn’t get absorbed at all. Your dip will stay beautifully green for
2 whole days!!! PREPARING AHEAD: What I do is make batches of the paste and have the
coriander and lime chopped and ready to go. Then just before serving, I cut the avocados and
make the guacamole – it’s very quick and there are always people willing to pitch in!

3. Coriander/cilantro: In the video, I ground up all the coriander into the paste rather than stirring
half in later. It doesn’t make a huge difference to flavour, it’s up to you which way you prefer

4. Source: Recipe originally adapted from a recipe by Thomasina Miers but since updated to a
recipe from a cookbook I purchased in Oaxaca, Mexico, called “Truly Mexican” by Roberto
Santibanez. My current bible for Mexican cooking. 🙂 Both use the same technique of an onion
paste, but called for slightly different quantities and I prefer the Truly Mexican version.

5. Nutrition per servings.

Nutrition

Serving: 77g | Calories: 130cal | Carbohydrates: 7g | Protein: 1g | Fat: 11g | Saturated Fat: 1g |
Sodium: 238mg | Potassium: 389mg | Fiber: 5g | Vitamin A: 115IU | Vitamin C: 8.3mg | Calcium: 10mg |
Iron: 0.5mg