A recipe from Gemo
Classic Mexican Guacamole
A fresh, chunky Mexican avocado dip with lime, salt, onion, cilantro, green chile, and tomato. Serve it right after mixing with tortilla chips, tacos, grilled meat, or simple vegetable sticks.
Method
- 01
Prepare the mix-ins before opening the avocados: finely chop the onion, cilantro, and chile, and dice the tomato small. If the tomato is very juicy, remove the seeds so the guacamole stays thick.
- 02
Halve 3 avocados, remove the pits, and scoop the flesh into a bowl or molcajete. Add 3/4 teaspoon salt and about half of the lime juice, then mash with a fork until creamy in places but still visibly chunky.
- 03
Fold in the chopped onion, cilantro, chile, and diced tomato gently. Taste and adjust with more lime juice, salt, or chile; stop mixing as soon as the seasoning is even so the texture stays chunky.
- 04
Serve immediately with tortilla chips, tacos, grilled meat, or vegetables. If holding briefly, press plastic wrap directly onto the surface and refrigerate for no more than a few hours.
Nutrition
