Guacamole
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.
263K 36 4.1
Last modified on: November 26th 2011
Keywords for this recipe:AvocadoPuréeTex-mexTomatoesLimeFor 4 people, you will need:
2 
1 
½ 
a little Tabasco
4 tablespoons 
1 
1 pinch 
How long does it take?
Time required for this recipe:
| Preparation | Resting | Start to finish |
|---|---|---|
| 21 min. | 1 hour | 1 hour 21 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 15 min.
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.
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.
Start the mixer and add the olive oil in a thin stream to emulsify the whole.
Stage 4 - 1 hour
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.
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.
Remarks
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!
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!
And to drink?
A margarita or a Corona beer
Keeping
A few hours in the fridge, protected by a lyer of olive oil. 1 day with vitamine C.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 600 Kcal or 2,512 Kj | 2 gr | 13 gr | 60 gr |
| 30 % | 1 % | 1 % | 9 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 81 Kcal or 339 Kj | < 1 gr | 2 gr | 8 gr |
| 4 % | <1 % | <1 % | 1 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 150 Kcal or 628 Kj | < 1 gr | 3 gr | 15 gr |
| 8 % | <1 % | <1 % | 2 % |
How much will it cost?
Some recipes that use this recipe
Four-tier glasses
This starter recipe, served in a glass, consists of four tiers of different vegetable preparations. Each can be made the day before, and it's only the assembly that is tricky.
238K5 1 hour 36 min.
Source
Home made.
This recipe uses (among others)
 | Olive oil: You can get more informations, or check-out other recipes which use it, for example: Stuffed mushrooms au gratin, Gisèle's Pasties, Veal Marengo, Baked salmon fillet, Purple artichokes in a cheesy gratin, ... All |
 | Avocado: You can get more informations, or check-out other recipes which use it, for example: How to prepare an avocado, Mexican salad, Mixed salad, Chicken and avocado bagels, How to choose an avocado well , ... All |
 | Tabasco: You can check-out other recipes which use it, like for example: Mexican salad, Caesar salad, Cocktail sauce, Mexican tart, Green avocado salad, ... All |
 | Shallot: You can get more informations, or check-out other recipes which use it, for example: Potimarron (chestnut pumpkin) "au gratin", Scallops with sorrel and Noilly Prat, Auvergnat tartines, Quartet of brassicas with cream , Chicken breasts with tarragon, ... All |
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