This household was eating avocados long before they became de rigueur in the Australian cafe sub-cuisine. This is how we have been making guacamole since the 1990’s.
The most basic guacamole is simply avocado mashed with garlic, lemon, salt and pepper. The velvety texture of avocado, and the zing of the lime that cuts through the smoothness just as you’re getting comfortable with it. Then comes the bite of the garlic. The flavours blend beautifully together and yet at the same time, all flavours are distinctly identifiable.
The good thing is that the basic recipe can be endlessly varied. We include a number of variations in our recipe below – tomato, coriander, chilli, sour cream, yoghurt – all manner of things can be added to the basic blend. You can vary guacamole so each time you make it, it is different.
Some say that leaving the avocado stone in the puree will prevent discolouration. My view is that if the guacamole’s around long enough to find out, you’re not doing it right.
This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2006. Feel free to browse other recipes from our Retro Recipes series.
Guacamole | Mexican-Style Avocado Salsa
2 ripe medium avocados or 1 very large one
juice 1 lemon or 1 – 2 limes
2 – 3 cloves garlic, minced
sea salt and black pepper to taste
optional additions prior to mashing or blending – if mashing, dice or grate the onion, fresh chilli and tomato finely, or if blending, chop coarsely
mayonnaise, creme fraiche, sour cream or yoghurt
1 small tomato
chilli powder to taste, or 1-2 fresh green chillies
a little white onion
leaves from 4 – 5 springs fresh coriander, chopped
optional additions after blending
0.5 – 1 green or red pepper, diced
1 small red onion, finely diced
1 small cucumber, finely diced
pitted olives, chopped
1 tomato, diced
Gather together the basic recipe ingredients and any additions to be added prior to mashing or blending. Mash or blend in a food processor or blender until creamy.
Add any further additions after blending (if any) and stir. It is best not to double up on ingredients – for example, if you add onion prior to blending, don’t add chopped onion after blending.
Taste, and adjust seasonings (chilli, lemon, salt, pepper). Serve with tortillas and corn chips.
recipe notes and alternatives.
Mashing the avocado with a fork or back of a spoon can produce a chunky guacamole (I love it!), or use a blender or food processor for a smooth one.