How to make guacamole
Contrary to popular belief, there is an art to making great guacamole. While there’s nothing too tricky about getting guacamole right, there are a few things you can do to take it from good to great. By Jess Spiro
What is guacamole?
Guacamole, for those who are unsure, is an avocado-based dish that originates in Mexico. It can be used as a dip, a spread, or as a topping for all manners of things, including tacos, black bean soup and enchiladas. The basic ingredients are, obviously, avocado, red onion, coriander, seasoning and lime juice. Some versions will include finely diced tomatoes, jalapeños, sour cream or even broccoli and peas.
Get the recipe for broccomoli here.
How do you make guacamole?
There’s no real trick to guac, but if you’re mashing avos and calling it a day, you might not be reaching your full guacamole potential. Like any good recipe, the difference comes in when you add ingredients that help build flavour. The finely chopped red onion and coriander will do that, as will the diced tomatoes and jalapeños. Remember, acidity is always key, so don’t scrimp on the lime juice and be sure to balance the flavour well with seasoning. Salt and freshly ground black pepper are non-negotiables, but you can also have a little fun here. This seasoning mix from Woolies combines ground chillies, cumin, coriander, onion and garlic flakes, which will add lots of flavour, but you can also mix and match with the spices you have at home. When it comes to combining everything, the ideal guacamole has a bit of texture, so it’s best to mash using a fork. Don’t try and make it in a food processor as you’ll end up with a fine purée and unnecessary washing up.
Get the recipe for ‘gut-healing’ guacamole here.
How to serve guacamole?
Once again, there’s no rocket science here. Serve it as a dip for chips and crudités at your next braai, as a side to tacos or nachos, or even as a base for poached eggs on toast. Essentially, wherever you like avos, guac will work.
Find our step-by-step to making guacamole here:
Method
Scoop the flesh of 4–6 Hass avocados into a bowl. Add 1 very finely chopped red onion, 1 big handful of finely chopped coriander, the juice of 3–4 limes and salt and pepper. If you like, add 1 chopped tomato, finely chopped fresh or pickled jalapeños and guacamole seasoning, to taste.
Roughly mix or mash together until evenly combined, with a few chunks here and there.
Check the seasoning and acidity and add more lime juice, salt and pepper if necessary. Top with extra coriander and guacamole seasoning, if you like, and serve.
I like the variations provided to make the guacamole more interesting