Authentic Guacamole

Method

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1. Put half the onion, the chilli, half the coriander and the salt in a molcajete or bowl and grind or mash into a rough green paste. This is where the flavour is built.

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2. Halve the avocados, remove the stones, and score the flesh in a grid before scooping it out with a spoon.

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3. Add the avocado and mash coarsely with a fork or the pestle, leaving plenty of chunks — guacamole should never be a purée.

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4. Fold in the lime juice, then the remaining onion, coriander and the diced tomato.

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5. Taste and adjust for salt and lime. It should taste slightly over-seasoned on a spoon, because tortilla chips dilute it.

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6. Serve within 30 minutes, in the molcajete if you have one.

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Chef’s Tips

• A ripe Hass yields to gentle pressure at the stem end and the stub peels off to reveal green, not brown.
• The avocado stone does not stop browning. Pressing cling film directly onto the surface does.
• For a smoky version, char the chilli and tomato over a flame before chopping.

Common Substitutions & Variations

• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the chilli in the list implies, since dried chilli is more concentrated, and add more to taste.
• Lemon is the everyday swap for limes in this kind of dish — the acidity plays the same role even though the flavour is not identical.

Pairing Suggestions

• A margarita or an ice-cold lager
• Serve with totopos, tacos, or grilled meat
• Excellent alongside huevos rancheros

Storage & Reheating

Best within an hour. Keeps 1 day with cling film pressed onto the surface and an extra squeeze of lime.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.