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For this typically Mexican recipe there are two main methods: smooth mashed avocado (made with a blender), or simple mashed avocado (made with a fork) with small pieces. And you can add, or not, finely diced tomato. You will find the first version (smooth) below.
208,1514.1/5 for 35 ratings
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Last modified on: November 26th 2011

For 4 people, you will need:

How long does it take?

Time required
PreparationRestingStart to finish
21 min.1 hour1 hour 21 min.
A few hours in the fridge, protected by a lyer of olive oil. 1 day with vitamine C.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe

Stage 1 - 15 min.
Guacamole : Photo of step #1
Open two avocados, remove the stones, and with a tablespoon, extract all pulp and put it in the blender, cutted in pieces to facilitate mixing.

Stage 2 - 3 min.
Guacamole : Photo of step #2
Pour in the lime juice, the shallot (or half onion) very finely ghopped or minced, Tabasco, salt, pepper and if you have it, a pinch of 1 pinch vitamin C.

Stage 3 - 3 min.
Guacamole : Photo of step #3
Start the mixer and add the olive oil in a thin stream to emulsify the whole.

Stage 4 - 1 hour
Guacamole : Photo of step #4
Mix to a lovely smooth consistency, which will only take a couple of minutes. Stop the blender, taste and adjust salt, Tabasco and pepper if needed.

Refrigerate at least an hour, covered, because blending will have warmed the mixture somewhat.

1st version (without tomato):

It's ready: you can serve it with Mexican nachos, small toasts, or use it in another recipe like 4-tier glasses for example.

Stage 5
Guacamole : Photo of step #5
2nd version (with tomatos) :

Peel tomato and dice small, add these to the guacamole, and use as in the first version.


The proportions of oil, Tabasco and pepper are just suggestions, do not hesitate to adapt them to your taste.

The shallot must really be very finely chopped or minced, if not, it leaves an unpleasant bitty texture. It's easier to chop it separately before putting it in the blender and transforming it into a kind of paste which then mixes better.

If the guacamole must wait before being served, it is vital to put it in the refrigerator with an film of olive oil on the surface, and in an airtight container. If not, it will darken which is unsightly. Just before serving, stir it to incorporate the olive oil and arrange in small dishes.

You can throw away the stones, the legend which reckons that if you leave the stone in the mixture it does not blacken is... a legend. It's much better to add a pinch of vitamin C. It can be served as an appetiser, accompanied by a Margarita or mexican beer... makes a change from peanuts!

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

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Recipes that use this recipe: 1

Four-tier glasses
Four-tier glasses
And to drink?: A margarita or a Corona beer


Home made

More recipes?

This recipe uses (among others)
Olive oilOlive oil: You can get more informations, or check-out other recipes which use it, for example: Potimarron braised in meat jus, Mushroom and artichoke omelette, Ratatouille, Fish "à la Bordelaise", Scallops au gratin, ... All
AvocadoAvocado: You can get more informations, or check-out other recipes which use it, for example: Chicken and Avocado Salad, Green avocado salad, Mexican ceviche, Avocado and smoked salmon terrine , Avocado with gravlax, ... All
TabascoTabasco: You can check-out other recipes which use it, like for example: Cocktail sauce, Hot tomato sauce, Caesar salad, Mexican ceviche, Sushi, ... All
ShallotShallot: You can get more informations, or check-out other recipes which use it, for example: Sorrel soup, Polenta with spinach and soft-poached egg, French bean salad with vinaigrette , Rabbit with mustard, Coq au vin, ... All

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