- avocados (obviously)
- cilantro (if you really can’t abide cilantro, you could use parsley instead #samesamebutdifferent)
- tomatoes
- onion
- limes
- salt (doesn’t count as an ingredient to me)
In Mexico, the land of avocados and limes, you’ll always find guacamole on the table – no matter if you’re at a restaurant or someone’s home. It’s usually served with nachos, which are called tortilla chips outside of Mexico.
No matter, if you have it as a starter, a snack or prepare it for a movie night or BBQ - you can't go wrong with Guacamole! This version is authentic Mexican. However, you could add, leave out or substitute the ingredients just as you like (e.g. jalapeño, chili, garlic etc.).
- 2 avocados
- 2 medium beef tomatoes, finely diced
- 1/2 (red) onion, finely diced
- 1 bunch cilantro (or parsley)
- 1 lime
- 1/2 tsp salt
- nachos (aka "tortilla chips") for serving
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Add avocado pulp to a bowl and roughly mash with a fork until chunky.
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Add tomatoes, onion, herbs, lime juice and salt and mix well.
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Serve in dipping bowls with nachos.
- If you really don't like cilantro, you can use parsley instead
- Tastes best right away, but you could also store the dip in the fridge for up to 1 day. Just make sure to leave the avocado pit in the bowl with the guac to prevent it from browning to fast.
- Depending on what you serve the guacamole with, you may want to use less salt. Nachos, for instance, tend to be really salty already.
I hope you love the recipe – please let me know in the comment section below! Share your remakes on my Facebook page or on Instagram, using the hashtag #minamadefood and be sure to tag me (@thisisminamade) so that I can see your creations!
