How to Make Guacamole (avocado salad)

Guacampe is an avocado salad or avocado sauce that is very popular in Mexico and is quite easy to prepare. The main ingredient of guacampe is mashed or chopped avocado. Mix with onion, coriander, chili, spices and serve with tortillas. This is the traditional guacampe recipe, but don’t hesitate to add other things to create your unique dish.

Table of Contents

Ingredient

Main ingredients

2 ripe avocados
¼ onion diced
1 chopped serrano or jalapeño pepper
½ teaspoon salt
1-2 tablespoons finely chopped fresh coriander
1.5 teaspoons lemon juice

Optional ingredients

½ chopped tomato
1 small clove of minced garlic

Traditional guacampe

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Cut the onion first. Avocados oxidize very quickly, so you should cut them last to make sure they’re fresh and green. Start by slicing the onion in half. Continue to cut the halves in half to get 1/4 of the onion. Use a sharp knife to dice ¼ onion, place in a bowl and set aside.

If you want the onion to be less pungent, you can wash the diced onions under cold running water in a basket and drain. The water will wash away the sulfuric acid in the onions (also the acid that stings your eyes when you cut onions.)

Chop chili. Chop a serrano or jalapeño pepper and place in a bowl with the onion.

If you want the guacampe to be less spicy, remove the seeds and intestines before chopping. The chili peppers and seeds are very spicy.

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Mince about 2 tablespoons (30 ml) of fresh coriander. Gather a handful of fresh coriander, mince it with a sharp knife, and mix it with onions and peppers.

If you want, you can just chop the whole coriander stalk along with the coriander leaves. Unlike fibrous parsley stalks, coriander stalks can be used to add to delicious guacampe dishes.

Mince a small clove of garlic (optional). The guacampe doesn’t necessarily have garlic, but many people consider garlic an indispensable ingredient. If you want to use garlic, you can mince a small clove of garlic and mix it with the onion, chili, and coriander.

Mix together the onion, peppers and coriander. To make the dish even more fragrant, you should use a fork to mash the onion, coriander and serrano pepper to release the oil in these spices. This step is not necessary if you are in a hurry, but it will make a difference to the dish.

If you have a pestle and mortar (or a traditional mill) you can mash onions, peppers, and coriander together.

Cut the avocado in half and remove the seeds. Use a sharp knife to cut the avocado in half lengthwise. Remove the avocado seed from the halves and make sure there are no bits of avocado seed left.

Using avocados that are too soft is better than avocados that are too hard. Since avocados are the main ingredient in guacampe, it’s important to choose good avocados to bring out the flavor of the dish.
You can twist the avocado while separating the two halves.

Cut the butter into small squares. Make an umbrella on the two avocado halves. Do not cut through the shell.

Ladle the avocado flesh into a bowl with the rest of the ingredients. Use a spoon to scoop the butter out of the rind, and toss it into a bowl along with the onions, peppers, and coriander.

Use a spatula to mix the butter with the rest of the ingredients. If you like guacampe that still has small bits of butter, you can use a spoon to grate the cubes of butter and mix together the onion, peppers and coriander, but don’t puree. If you want to make the guacampe smoother, mash the avocado until it’s smooth.

If you like, you can add lemon to the guacampe while you spread the butter.
Remember to add salt to the guacampe. Sea salt will help the dish have a crunchy crunch that ordinary table salt does not have.

Spice up your guacampe

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Add a little sweetness with chopped mango or pomegranate. Mangoes add a tangy sweetness to a rich guacampe. If you like the sweetness in a dipping sauce, try the Mayan salsa. Pomegranate will make the dish look attractive and add a little sweetness.

Add toasted tomatillo tomatoes or pumpkin seeds for a smoky flavor to the guacampe. Roasted tomato tomatillos and roasted pumpkin seeds add depth to the flavor of the guacampe.

Variations with other unique spices. Don’t hesitate to add your favorite ingredients. The guacampe won’t spoil easily, and you can easily create your own version. Drizzle olive oil over the dish. Mix in some grated green or yellow lemon zest. Try adding a small amount of grated queso fresco cheese.

Garnish the guacampe. Sprinkle some coriander on top and serve immediately. You can also decorate with:

Thinly sliced red radish
grilled corn
French fries or tortillas served next to a bowl of guacampe

Advice

For a thicker guacampe, remove the tomato seeds before adding them to the mix.
Guacampe will oxidize when exposed to air. ^{[1] X Research Source} To avoid this, you should eat immediately or cover with cling film before serving.
When mixing guacampe ingredients, you can use a potato masher to create an even texture.
You should only use a small amount of coriander at first, because its flavor is very strong and easily overwhelms the flavor of the whole dish.
One trick to keep an avocado from browning is to drop it in a pot of boiling water for 10 seconds, then immediately remove it and drop it in a bowl of ice water. This will break down the enzyme that reacts with oxygen and turns brown. If you’re using cling film to cover the guacampe, wrap it close to the surface of the mixture to keep it out of the air.
To soften the spiciness of guacampe, you can add a little sour cream or cottage cheese.
To check if an avocado is ripe, squeeze the avocado gently. It’s fine if it’s a bit soft. ^{[2] X Research Source}