Guacamole
By Groceree
Avocado crushed rather than blended, with lime, salt, white onion, coriander and green chilli — no garlic, no tomato pulp, no cumin.
Last updated
- Servings
- 4 servings
- Prep
- 10 min
- Total
- 10 min
Ingredients
ripe avocados3
white onion½- serrano or green chilli1
coriander1 handful
limes2
salt
tomatoes (optional)1
Instructions
- 01
Dice the very finely and chop the and the finely. Grind the , the , half the and a good pinch of together to a rough paste — in a molcajete if you have one, otherwise with the flat of a knife.
- 02
Halve the and scoop them into the bowl. Crush with a fork, leaving plenty of lumps. Blended guacamole is a different and worse thing.
- 03
Fold in the juice of the , the rest of the and, if using, the , deseeded and diced, and season.
- 04
Taste for and . Under-salted guacamole tastes flat no matter how good the were.
- 05
Serve within the hour; if it must stand, press cling film onto the surface.
Notes
- No garlic and no cumin. Both are common additions abroad and neither belongs in the Mexican original.
- Grinding the aromatics first releases far more flavour than stirring them through at the end.
- Lime slows the browning but does not stop it — press cling film directly onto the surface if making ahead.
Nutrition per serving
- Calories
- 210 kcal
- Protein
- 3 g
- Carbs
- 10 g
- Fat
- 19 g
Estimated from the ingredients.
From a video to your shopping list
Saw a recipe on Instagram, TikTok or YouTube? Share it to Groceree and the ingredients land on the list everyone at home shares.
Find a recipe video
01Find a recipe video
Any recipe on Instagram, TikTok, YouTube or a website.
Find a recipe video
Groceree02Share it to Groceree
Tap Share and pick Groceree. The app reads the recipe for you.
03The recipe is in the app
Ingredients, quantities and steps, ready to cook from.
04Pick what you need
Untick what is already in the cupboard and add the rest.
05It’s on the shared list
Sorted by aisle, on every phone at home, in real time.
More Mexican recipes
- Calabaza en TachaMexico's Día de Muertos sweet: wedges of pumpkin, skin on, simmered slowly in piloncillo syrup with cinnamon, cloves and orange until dark, glossy and candied right through. A covered first hour lets the pumpkin give up its juice, then basting with the lid off reduces the syrup to a thick glaze while the wedges stay whole.
- Agua FrescaRipe watermelon blended with cold water, lime juice and a little sugar, strained and poured over ice. The simplest of the aguas frescas sold from big glass jars at every Mexican market and taquería.
- Arroz con LecheRice simmered first in water with a cinnamon stick, then slowly in milk with condensed milk and vanilla until creamy and loose, with raisins and cinnamon on top. Mexico’s comfort dessert, eaten warm or cold.
- All Mexican recipesMexican recipes from birria tacos and chicken enchiladas rojas to guacamole and flan, with the right dried chillies named and added to your shopping list.