You surely know this popular dip from Mexico, who doesn’t? “Ahuacatl” and “molli” are the two Aztec Nahuatl words that guacamole is derived from. You will need ripe avocados and salt, most of all. Some lime or lemon juice will provide a little acidic taste. You can also add cilantro, chili, onion and tomato to make it tastier.
The secret resides in the ripeness of the avocados. To test it, you need to check if the avocado is a little soft by pressing it gently. You can also peel the small stem at the top of the fruit, if it comes away easily and it’s a good green color underneath, it’s ready. If it’s brown, leave it there!
How to Cook Easy Guacamole
2 ripe avocados
1/2 teaspoon Kosher salt
1 tablespoon of fresh lime juice or lemon juice
2 tablespoon or 1/4 cup of minced red onion or thinly sliced green onion
1-2 serrano chiles, stems and seeds removed, minced
2 tablespoons cilantro (leaves and tender stems), finely chopped
A dash of freshly grated black pepper
1/2 ripe tomato, seeds and pulp removed, chopped
1. After cutting it in half, remove the pit of the avocado by sticking the heel of a chef’s knife into it and twisting it to loosen it from the avocado. Remove the flesh with a spoon and place it in a bowl.
2. Smash the avocados with a fork but not too much, leave little chunks.
3. Add the rest of the ingredients. The lime juice helps to preserve the avocados so they don’t turn brown too fast. It also offers a good balance to the creamy aspect of the avocado. Put in the salt, the minced onions, the cilantro, the black pepper and the chili, but be careful to not put too much. Start with half one and add more depending on how hot you want it. You can always add more of an ingredient if you feel like it, it’s your recipe!
4. To store it, put a plastic wrap directly on the guac so there’s less air oxidation it and turning it brown. Put in the refrigerator. If you want to add tomatoes, do it just before serving because chilled tomatoes are not as flavourful.