Chop the onion into fine brunoise. We do the same with the jalapeño pepper, in case we choose to incorporate it into our guacamole. We blanch the tomato, that is, we immerse it in boiling water for 20-30 seconds and cool it in ice water to cut the cooking. We peel it, cut it in half, remove the seeds and chop the meat into small cubes or mirepoix.
We wash the coriander and separate the leaves from the stems. The latter we discard and we are only left with the leaves. We chop them finely with a sharp knife, sliding the edge over the coriander so that the cut is clean and we do not crush the product. Cut the lime in half and squeeze the juice from one of its halves, reserving the other half for another preparation.
Finally, we cut the avocados in half and, being very careful not to cut ourselves, we remove the bones. We remove the meat, place it in a large bowl and mash it with a fork. We add the previous ingredients: the onion, the chili, the tomato, the coriander and the juice of the half lime. Season to taste and serve with nachos or tortilla chips.
With what to accompany the homemade guacamole
The most popular way to eat guacamole It is accompanied by some nachos or tortilla chips and a very fresh beer. It is a fabulous appetizer or a dish, as our Mexican friends say, with which to complement an informal meal or a snack with friends based on Mexican recipes such as quesadillas, burritos, etc.
A trick to preserve the homemade guacamole and that it does not oxidize, is to add the juice of half a fresh lemon, stir well to mix all the ingredients and store in the refrigerator in a tupperware or bowl.
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