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.
241,7074.1/5 for 35 ratings
Grade this recipe: Last modified on: November 26th 2011
For 4 people, you will need:
½ 
1 
1 pinch 
How long does it take?
Time required for this recipe:
Keeping: A few hours in the fridge, protected by a lyer of olive oil. 1 day with vitamine C.
| 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 a certain time?
When should I start for the recipe to be ready at a certain time?
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.
Stage 5
2nd version (with tomatos) :
Peel tomato and dice small, add these to the guacamole, and use as in the first version.
Peel tomato and dice small, add these to the guacamole, and use as in the first version.
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
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?
- For 4 people : 0.68 £
- Per person : 0.17 £
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.
226,2575/5 for 10 ratings 1 hour 36 min.
Source
Home made.More recipes?
This recipe uses (among others) | Olive oil: You can get more informations, or check-out other recipes which use it, for example: Fish fillet in express cooking envelope, Vegetable clafoutis, Bolognaise lasagne, Ramekins of duchess potatoes, Tomato omelette, ... All |
 | Avocado: You can get more informations, or check-out other recipes which use it, for example: Mixed salad stack, Mexican salad, Avocado with Sautéed Prawns , Chicken and Avocado Salad, Mixed salad with curry mayo, ... All |
 | Tabasco: You can check-out other recipes which use it, like for example: Sushi, Green avocado salad, Caesar salad, Cocktail sauce, Mexican ceviche, ... All |
 | Shallot: You can get more informations, or check-out other recipes which use it, for example: Valay salad, Cretan-style salmon , Scallop and leek pancakes, Aperitif rolls, Scallops with fondue of leeks, ... All |
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