Guacamole

The first time I tried avocado, it was unripe and I wasn't convinced at all. For a long time, I didn't even think about using it for anything. Coincidentally, at Christmas, I received a box of Colombian fruits and found an avocado that I had to somehow showcase. I opted for guacamole because it's quick, simple, and doesn't require many ingredients. Since then, I've prepared this recipe several times, especially because it goes well with the tortillas I usually have on hand. It's important that the avocado is well-ripened. The lemon juice should not be in short supply.

Quick Info

Total Time: 10-15 minutes
Preparation Time: 10-15 minutes, depending on how quickly you chop the vegetables and peel the avocado
Cooking Time: not required
Servings: 2
Difficulty: easy
Recipe Type: snack, appetizer, cold salad

Ingredients

2 ripe avocados (if you only have one, it’s enough for 1-2 servings)
1 medium tomato
1 small onion
a few sprigs of fresh parsley
2-3 tablespoons of lemon juice (enough to prevent oxidation and add flavor)
a pinch of chili powder
salt

Preparation Method

1. Before you open the avocado, take care of the vegetables. Dice the tomato and onion into small cubes. Chop the parsley.

2. Squeeze the lemon juice into a cup or small bowl, so it's ready to use.

3. Cut the avocado lengthwise down the middle until you feel the pit. By rotating the halves 90 degrees, they should come apart easily if the fruit is ripe. For the pit, insert the knife blade into it and twist. If the avocado is ripe, the pit will come out easily.

4. Scoop out the avocado flesh. The easiest way is with a spoon or an ice cream scoop if you have one; it helps if the edges are sharp. Place the flesh directly into a bowl.

5. Immediately add the lemon juice to the avocado to prevent oxidation and keep its color.

6. Mash the avocado flesh well with a fork. If you want a finer texture, you can use a manual potato masher or even a blender, but for small quantities, a fork is sufficient.

7. Add the diced tomato, onion, and chopped parsley to the avocado mash. Do not mix anymore, just stir gently to maintain the texture.

8. Season with salt and chili powder to taste. Mix again and, if you feel it needs more, add a little more lemon juice.

9. For serving, you can use an ice cream scoop to place the guacamole in a bowl. For decoration, sprinkle a little chili, chopped parsley, and a few tomato cubes.

Why I Make the Recipe Often

Guacamole is quick, the ingredients are basic, and if the avocado is ripe, you don’t need any complicated techniques. It works as a snack, appetizer, or even a light meal and doesn’t require cooking. It’s easy to adapt based on what you have in the fridge.

Tips and Variations

Tips

If the avocado is not ripe, leave it at room temperature for a few days. Wrapped in paper, it will ripen faster (like bananas).
Lemon juice prevents oxidation, do not skip this step.
Chop the vegetables finely for a more uniform texture.
Try to use well-ripened avocado; otherwise, the mash will be bland and hard to mix.

Substitutions

Parsley can be omitted or replaced with cilantro if you have it and prefer the taste.
Chili powder can be replaced with crushed chili flakes, but it's important to keep it a light note, not dominant.
The tomato can also be used without seeds if you want a more compact guacamole.

Variations

You can add very finely chopped garlic, but it’s not mandatory.
Red onion gives a sweeter note if you want to change it up.
If you want a more rustic textured guacamole, leave some of the avocado unmashed.

Serving Ideas

Most often, we eat it with tortillas or tortilla chips. It also works on toast or as a dip for raw vegetables. It can be served alongside Mexican dishes or used in cold sandwiches.

Frequently Asked Questions

1. How do I choose a ripe avocado?
The skin should be uniformly dark green, slightly soft to the touch, without hard or very soft spots. If the fruit is too hard, leave it at room temperature for a few days, possibly wrapped in paper.

2. What do I do if the avocado starts to oxidize?
Lemon juice helps to prevent it. If it has oxidized on the surface, mix well before serving or remove the top layer.

3. Can I use another type of onion?
Yes, any onion works, but small white or red onions are preferred for a subtler taste.

4. Is guacamole spicy?
Chili powder is added to taste, so you can adjust how spicy you want it or leave it completely mild.

5. How long can I keep guacamole?
It’s best to consume it immediately, but if you want to keep it for a few hours, cover it well with plastic wrap and refrigerate.

Nutritional Values

Approximately, for one serving (1 medium avocado + vegetables):
Calories: 180-220 kcal
Protein: 2-3 g
Carbohydrates: 8-10 g (from avocado, onion, tomato)
Fats: 16-18 g (mainly from avocado, unsaturated fats)
Fiber: 6-8 g
Values may vary depending on the size of the avocado and the amount of vegetables added. Guacamole is rich in good fats and fiber, with a moderate caloric intake for a substantial snack.

Storage and Reheating

Guacamole does not store well for long because avocado oxidizes quickly. It’s best to consume it on the spot. However, if there are leftovers, cover the surface tightly with plastic wrap directly on the paste and keep it in the fridge for a few hours. It should not be reheated; it is served cold. If it has developed a brown film on the surface, mix before consuming or remove the layer.

 Ingredients: 2 ripe avocados (I only had one and it resulted in a maximum of two servings) 1 tomato 1 small onion a few sprigs of parsley 2-3 tablespoons of lemon juice chili powder salt

 Tags:  guacamole