However you’re making guacamole now, you’ll only be making it this way after you’ve tried my authentic guaca.
This recipe require a few more steps than you might be doing already. But I promise you it’s worth it. It’s got all the flavours you’d want in a guacamole; the nutty, creamy sweetness from the avocados, a sharpness from the cumin, a tangy kick from limes, acidity from tomatoes and an aromatic bite from red onions plus well no guacamole without a bit of coriander 🙂
You’ll need (will make 1 normal bowl full):
2-3 avocados depending on size
1 tomato, wine-ripened
1 tbsp red onion, finely chopped
1 pinch of minced garlic (see video further down)
1 tsp cumin
1-2 cm fresh red, green or both chili, chopped finely
Tip: If you’re making for many, simply add creme fraiche or greek yoghurt/skyr (but then you’d have to add a little sugar or honey to reduce the sourness.
Easy peasy. Cut the avocados in half. Use a normal dinner knife and slice vertically and horizontally.
Cut an X on the stigma –> the opposite side of the stem scar. Put in a small saucer with boiling water and let simmer until the skin starts to peel.
Cool under cold water and peel the skin off.
Remove the stem scar (core) and cut in half. I prefer to keep the seeds, but ideally, you scoop out the seeds and then chop into small cubes.
Most guacamoles I’ve tried literally have me tasting garlic for days and I hate that! So IMHO only use a tiny wee bit of garlic and mince it like in this video:
Add all the ingredients together and mix well using either a fork if you like it chunky or with a hand mixer to get it completely smooth. Yuuuum
I hope you can taste the difference using this recipe with tomatoes and only a LITTLE garlic? This is the one and only recipe for me when it comes to guacamole. Not that there’s anything wrong with a good smashed avocado 😉