Guacamole Avocado Sauce – Classic Recipe

I make this guacamole avocado sauce by the classic Mexican recipe – the paste goes wonderfully with meat dishes. It can also be served with a tortilla or a cracker as a snack, used as a spread. Guacamole is very healthy and needs no extra oil: avocado contains enough of its own fat.

I use this step-by-step recipe as a "universal" appetiser for parties and family dinners. It takes literally 15 minutes to make, and the yield is 4 servings. At 106 kcal per 100 g, the calorie count is moderate for a plant-based sauce.

Ingredients

Making Guacamole Sauce Step by Step

1. I prepare the products from the list for making the classic Guacamole sauce recipe. I choose a ripe, soft avocado – when pressed with a finger, the skin springs back slightly. A hard green avocado will not mash into a paste.

2. I peel the onion, cut it in half and dice it finely. I also cut the garlic clove into a fine dice – I do not recommend a press, as it gives a "metallic" aftertaste. I finely chop the cilantro. I mix the vegetables and chop them further with a large knife – this is the "pseudo-purée" characteristic of authentic Mexican serving.

3. I transfer the chopped vegetables to a separate bowl – they will wait their turn to be combined with the avocado.

4. I cut the tomatoes in half and slice them into half-rings. If the tomatoes are very juicy, it is better to remove the core with the seeds and chop only the firm part of the flesh with a knife. Excess liquid will make the sauce watery.

5. I also chop the tomatoes further with a large knife into a fine dice – the size should match that of the onion and garlic. Even chopping is the key to a nice texture in the finished sauce.

6. I choose a soft, ripe avocado. I cut it into two halves around the pit and twist them – the halves separate easily. I remove the pit: I carefully "poke" it with a knife and turn. Ripeness is what matters – a green avocado will not mash into a paste, while an overripe one will be black and bitter.

7. I scoop out the avocado flesh with a spoon – simply "scraping" it from the halves. I transfer the flesh to a bowl. I roll the lime several times over a flat surface (this increases the juice yield) and cut it in half. I generously pour lime juice over the avocado so the flesh does not darken – lime is essential, without it the avocado quickly turns brown and the Guacamole becomes unappealing. I mash the avocado into a paste with a simple fork. If small pieces remain – it will be even tastier this way, this is the characteristic texture of real Guacamole.

8. I transfer the chopped vegetables (onion + garlic + cilantro + tomatoes) into the bowl with the avocado. The mix of vegetables gives that characteristic Mexican bouquet of flavour – without it you would get just "avocado purée", not Guacamole.

9. I add salt and pepper and mix thoroughly. I add hot pepper (chilli or red hot pepper) according to my own tolerance – for the classic Mexican serving it should be "noticeable", but not "burning".

10. The Guacamole avocado sauce is ready. I transfer the paste to a nice bowl and serve it at the table together with a tortilla or crackers. It goes perfectly with vegetable sticks (carrot, celery) and meat dishes.

Tips and Tricks

Tip 1. Choose a RIPE avocado – when pressed, the skin springs back slightly. A hard green avocado will not mash into a paste, while an overripe one (soft "to mush") will taste bitter.

Tip 2. Lime juice is essential – it stops the avocado from darkening on contact with air. Without it, Guacamole turns dark brown and unpresentable within just 30 minutes.

Tip 3. Use a fork, not a blender – pieces of avocado in the paste are considered a sign of proper homemade Guacamole. I use a similar "rustic" technique in other Mexican sauces.

Tip 4. Store Guacamole in a closed container with cling film placed directly on the surface of the paste – contact with air is the main enemy of its colour. An avocado pit placed in the paste also helps to preserve the colour.

FAQ

Video of preparation