Fresh and creamy Mexican guacamole

Ingredients

• 3 ripe Hass avocados, approximately 450 g of pulp

• 1 small Italian tomato, approximately 80 g, seeded and cut into small cubes

• 1/4 cup (tea) finely chopped red onion, about 35 g

• 1/2 small jalapeño, seeded for moderate heat, chopped very finely

• 2 tablespoons chopped fresh coriander

• 1 1/2 tablespoons fresh lemon juice

• 1 level teaspoon of salt, divided, or to taste

Preparation method

1. Sanitize and dry the ingredients

Wash the avocados, tomatoes, pepper, coriander and lemon under running water and dry. Even if the avocado skin is not consumed, washing it before cutting reduces the chance of carrying dirt from the surface to the pulp with the knife.

2. Remove excess water from the tomato

Cut the tomato, discard the seeds and the wettest gelatinous part and chop the pulp into small cubes. Leave the cubes in a colander for about 5 minutes while you prepare the other ingredients. This step helps prevent liquid from accumulating at the bottom of the guacamole.

3. Prepare the aromatic base

In the serving bowl, add half the onion, jalapeño and 1/4 teaspoon of salt. Press and rub the mixture with a fork or the back of a spoon for a few seconds, just until the onion begins to soften and release its aroma. Add half the coriander.

4. Mash the avocado without turning it into puree

Cut the avocados in half, remove the seeds and transfer the pulp to the bowl. Add 1 tablespoon of lemon juice and another 1/2 teaspoon of salt. Mash with a fork, leaving some 1 to 2 cm pieces. Stop when the mixture is creamy enough to hold the pieces together, but still has visible texture.

5. Incorporate fresh ingredients

Add the drained tomato, the remaining onion and the remaining cilantro. Mix with a spoon or spatula, using short movements so as not to crush the tomato or eliminate the avocado pieces.

6. Adjust and serve

Try it. Add the remaining 1/2 tablespoon of lemon juice if you want more acidity and use the remaining salt only if necessary. Serve immediately with tacos, nachos, burritos or toasted tortillas.

Right spot / how to know it’s ready

The guacamole should be thick and easy to pick up with a tortilla, with a creamy base and still recognizable chunks of avocado. The tomato should appear in defined cubes, with no pool of liquid at the bottom of the bowl. If the mixture runs like sauce or is completely smooth, it has been kneaded too much or has added ingredients with too much water.

Tips for the recipe to work out

Choose the avocado on point

Look for fruit that yields slightly to gentle finger pressure, without sunken or very soft areas. Avocado that is still hard does not knead well; If it is too cooked, it may have an altered flavor and darkened pulp.

Control tomato water

Removing seeds and gel and letting the pulp drain for a few minutes is more important than adding more seasoning. The tomato comes in last to keep the mixture thick.

Use a fork, not a blender

The goal here is a rustic texture, with creamy parts and chunks. A blender or food processor quickly turns the avocado into a uniform paste and also breaks down the tomato and onion.

Season in stages

The salt and lemon seem more intense once all the ingredients are incorporated. Put most of it in the avocado, mix the complements and only then make the final adjustment.

Substitutions and variations

The jalapeño can be swapped for serrano. The mountain is usually hotter; Start with a smaller amount and adjust after tasting.

The red onion can be replaced with white onion. The white tends to have a more direct and spicy flavor; If it is too strong, quickly rinse the chopped onion in cold water and dry well before using to avoid adding water to the guacamole.

If using a large Brazilian avocado in place of Hass, weigh approximately 450 g of pulp. Depending on the variety, the result may be less buttery and smoother; In this case, reduce the tomato if you notice that the pulp is already too wet.

How to store

Guacamole has the best color and texture when served immediately after preparation. To prepare a few hours in advance, smooth the surface, cover with plastic wrap, touching the guacamole directly to reduce contact with air, and keep refrigerated at 4°C or below. Due to the quality, prefer to consume it on the same day.

Do not leave the guacamole unrefrigerated for more than 2 hours; in an environment above 32 °C, limit this time to 1 hour. It is not necessary to keep the pit inside the bowl: reducing the surface's contact with air is more useful for delaying browning.

How to serve / side dishes

Serve as an accompaniment to tacos, nachos, burritos, quesadillas and grilled meats. For a snack, bring it to the table with toasted corn tortillas or tortilla chips and lime wedges on the side.

Common mistakes

Why is my guacamole watery?

The most common reason is very moist tomatoes or avocados with watery pulp. Remove seeds and gel from the tomato, let it drain and add it only at the end. Also avoid blending everything in a processor.

Why did it have a paste texture?

The avocado was mashed too much. Work with a fork and stop when there are still pieces visible. After that, mix the fresh ingredients with just a few movements.

Why did it get dark so quickly?

Darkening increases when the surface is exposed to air. Serve immediately or cover and refrigerate. Lemon helps with flavor and can slow oxidation, but it is not a substitute for air protection or refrigeration.