This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
320 K 4.0/5 (39 reviews)
1 hour 25 min.
Easy
0.85 €
4 people
9 IngredientsLast modified on: November 26th 2011
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 : 2.95 €
- Per person : 0.75 €
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.
276 K5 1 hour 40 min.
This recipe uses (among others)
Olive oil
Like these other recipes: Escalope of veal in a cream sauce, Sautéed turmeric chicken with mushrooms, Bistro-style red endive salad, Sunday night pasta, Mixed seed grissini, ... See them all 543
Avocado
You can get more informations, or check-out other recipes which use it, for example: Avocado mousse with sorrel, Cucumber, avocado and mussel salad, Mixed salad stack, Mixed salad with curry mayo, Chicken and avocado bagels, ... See them all 35
Shallot
Like these other recipes: Salt cod brandade, Blanquette of veal, Grilled fillet of salmon with corn-salad cream, Rice with spring greens, Gratin-style spinach and chicken omelette , ... See them all 207
Tabasco
Like these other recipes: Cocktail sauce, Mexican ceviche, Caesar salad, Verrine of avocado mousse and crab, Sushi, ... See them all 11
Other recipes you may also like
Four quarters
It's "the simpliest cake in the world", called four quarters, because it's made with 1/4 eggs, 1/4 sugar, 1/4 flour and 1/4 butter. February 21th 2011333 K3.7 1 hour 15 min.
Scallops with crunchy vegetables and wine sabayon
This is a bed of vegetables cut small, lightly cooked to stay crunchy. The scallops are cut in half and fried, filled with a morsel of foie gras, and served coated with a savoury reduced white wine sabayon. It entails some work, but the result is impresive. June 11th 2011325 K4 2 hours 60 min.
Celeriac Rémoulade
A classic recipe of traditional French bistro cooking (winter salad). December 21th 2020418 K5 20 min.
Express sauerkraut
Sauerkraut (choucroute in French) is a traditional Alsatian recipe. It consists of fermented cabbage slowly cooked with white wine, potatoes and a variety of salted pork meats. This is a simplified and fairly quick version. February 21th 2011379 K 13.9 2 hours 25 min.
Fish in a sesame crust
Fish portions cooked in 2 stages: first in the pan, then in the oven, covered with a sesame paste which turns crisp when baked. February 28th 2012171 K4.4 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-23)
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.