Follow these game changing steps to take your homemade guac to new heights. A few simple adjustments and the perfect chunky guacamole is all yours!!
Cost: £1 / $1
Large Sharp Knife
- 3 medium/large Avocados, peeled & destoned (see notes)
- 3 heaped tbsp Cilantro/Coriander, finely diced + extra to garnish
- 2 tbsp Extra Virgin Olive Oil
- 1 Jalapeño, deseeded & finely diced
- 1 Lime, zest + juice
- 1/2 small Onion, finely diced (red or white)
- 1 very small clove of Garlic, finely diced (optional)
- 1/2 tsp Salt, plus extra to taste
Place your onion, jalapeño, 2 heaped tbsp cilantro/coriander, lime zest and garlic on a chopping board and begin to mix and dice. As the pieces get smaller, sprinkle over 1/2 tsp salt and spread the mixture with the blade of your knife. Once very small, and almost like a paste, place to one side.
Gently smash your avocados with a potato masher or fork, then add your paste, lime juice, remaining coriander/cilantro, extra virgin olive oil and seasoning to taste. Stir with a spoon and gently press until desired texture (chunky = best IMO!).
a) Avocados - You want them about approx 9oz/250g each. I find the perfect avocado gives a little when you push it, but not so much the skin bends in.
b) Texture - You really want the paste nice and fine when you're smushing it (technical term) with your knife. When it comes to the guac itself, I personally like it chunky. As such, very gently smash the avocados in the first instance. Then add the rest of your ingredients and gently mix until preferred texture. Once it's smashed, you can't make it chunky again, so just go steady!
c) Tomatoes - As you can see I don't have tomatoes here. Personally, I don't think it needs them. I know some recipes add them and if you're adamant you want to, i recommend using 1 large Roma Tomato, deseed it and finely dice. Don't include it in your paste, just stir it in at the end.
d) How to store - Guac/avocados are nutritiously bad for browning and going 'off' very quickly. There's a million and one tips and tricks to stop guac from browning, most of which I'm not sure actually work. But the best option is to pop it in a container and pour over water. Yup, a layer deep enough to cover the guac and make sure no air can get to it and coincidently oxidise and turn it brown. Pop on a lid and it should be good for a few days. Just pour off the water and replace each time you do it.
Calories: 209kcal | Carbohydrates: 10.63g | Protein: 2.3g | Fat: 19.26g | Saturated Fat: 2.763g | Polyunsaturated Fat: 2.311g | Monounsaturated Fat: 13.135g | Trans Fat: 0.002g | Sodium: 202mg | Potassium: 535mg | Fiber: 7g | Sugar: 1.43g | Vitamin A: 600IU | Vitamin C: 34.7mg | Calcium: 20mg | Iron: 0.7mg