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.
306 K 4.0/5 (39 reviews)
1 hour 25 min.
Easy
4 people
9 IngredientsLast modified on: November 26th 2011
For 4 people, you will need:
2 
1 
½ 
a little Tabasco
4 tablespoons 
1 
1 pinch 
Times for this recipe
Preparation: 25 min.
Resting: 1 hour
All in all: 1 hour 25 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end 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.
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.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 1 RDI=1 % | 10 RDI=1 % | 60 RDI=9 % | 600 RDI=30 % | 2,510 RDI: 30 % |
| Per 100 g | 0 | 2 RDI=0 % | 9 RDI=1 % | 90 RDI=5 % | 390 RDI: 5 % |
| Per person | 0 | 3 RDI=0 % | 20 RDI=2 % | 150 RDI=8 % | 630 RDI: 8 % |
How much will it cost?
- For 4 people : £2.55
- Per person : £0.65
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using 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.
270 K5 1 hour 40 min.
This recipe uses (among others)
Olive oil
Like these other recipes: Rice à l'italienne, Small green vegetables in Mornay sauce, Polpete, Pan-fried fish fillets, braised cabbage with Noilly Prat, Tomato sauce (for pizzas), ... See them all 531
Avocado
You can get more informations, or check-out other recipes which use it, for example: How to choose an avocado well , Cauliflower, red bean and avocado salad, Mixed salad, Cucumber, avocado and mussel salad, Thin tomato jelly and avocado tart, ... See them all 34
Shallot
Like these other recipes: Chicken with rice and leeks, Sautéed Green Vegetables in pan, Cauliflower curry, Chicken pie, Pan-fried fish fillets, braised cabbage with Noilly Prat, ... See them all 203
Tabasco
Like these other recipes: Mexican salad, Express chilli con carne, Mexican tart, Avocado and smoked salmon terrine , Hot tomato sauce, ... See them all 11
Other recipes you may also like
Lemon Mayonnaise
This is almost as simple to make as a plain mayonnaise, but with the double lemon flavour of both zest and juice for a delicate, fresh tang. February 17th 201693 K4.5 5 min.
Home-made terrine of foie gras
Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are, in order: de-veining the liver, seasoning and cooking. As usual, I have explained every stage of the recipe in full, with photos to help you. December 16th 20245.27 M 64.2 4 days 15 hours 50 min.
Alsatian-style salad
This salad is based on a traditional Alsatian recipe: cabbage julienne, warm potatoes, bacon, parsley and vinaigrette. January 3rd 2014289 K4.4 1 hour 15 min.
Paella
Paella is a traditional Spanish dish made with round rice, associated mainly with the Valencia region. The name comes from the large two-handled pan in which it is traditionally prepared. This is an adapted version with a mix of meat, vegetables and shellfish. February 21th 2011355 K4.1 2 hours 60 min.
Pain perdu
This is a sweet French version of "eggy bread": slices of bread soaked in a mixture of milk, cream, egg yolks and vanilla sugar, then pan-fried until golden. It's really simple and wickedly delicious! July 20th 2011174 K3.8 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-07)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.