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.
303 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 : 2.95 €
- 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.
267 K5 1 hour 40 min.
This recipe uses (among others)
Olive oil
Like these other recipes: Tomato sauce (for pizzas), Two-olive ciabatta, Potatoes with bacon and herbs, Crispy potato and mushroom brik rolls, Involtini-Style Filet Mignon , ... See them all 527
Avocado
You can get more informations, or check-out other recipes which use it, for example: Chicken and Avocado Salad, Avocado with gravlax, Sushi, Fried cheese toasties with avocado, Mixed salad, ... See them all 34
Tabasco
Like these other recipes: Mexican ceviche, Mexican salad, Cocktail sauce, Hot tomato sauce, Avocado and smoked salmon terrine , ... See them all 11
Shallot
Like these other recipes: Mushroom velouté, Chinese Soup, Chicken pie, Fish fillet with leeks and mustard cream, Leek and egg frichti, ... See them all 203
Other recipes you may also like
Scallops with fondue of leeks
In this very creamy dish, the scallops are pan-fried, then the leeks fondue is added to absorb all the flavours.March 6th 2020325 K 24.6 25 min.
Baked apples from St Aubin le Vertueux
Under this pretty name, my personal version of "Les pommes au four" (baked apples).February 21th 2011252 K 24.2 1 hour 7 min.
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.June 21th 2017468 K4.2 2 hours 15 min.
Real custard sauce (crème anglaise)
Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts.January 17th 2018425 K 24.3 45 min.
Sweetcrust pastry (pâte sablée)
Sweetcrust pastry is one of the basic pastry of French patisserie, used in many tart and cakes recipes, but it can also be rolled out and cut into biscuits, delicious with tea or coffee. This recipe is given for those who have a mixer (Kenwood, KitchenAid or other), but it can also be done with your...July 1st 2019488 K 23.8 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-06)
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.