QiMeal
Classic Mexican Guacamole
Classic Mexican Guacamole · ready in 10 min · 4 servings · 105 kcal per serving · very easy · 6 ingredients
Creamy avocado is gently mashed with fresh onion, cilantro, and jalapeño, then finished with juicy tomato for a bright, rustic dip that is bold, fresh, and perfectly balanced.
- Prep
- 10 min
- Total
- 10 min
- Serves
- 4
- kcal
- 105
- Difficulty
- very easy
Ingredients · 4 servings
- 1 ½White onion, chopped
- 1 tspCilantro, chopped, fresh
- 1 ¼Jalapeno pepper, chopped, seeded
- ½ tspCoarse salt
- 1Ripe hass avocado, chopped, peeled
- 3Tomato, chopped, seeded
Equipment
mortar, pestle, serving bowl, spoon
Instructions
- Prep and gather
Gather a mortar and pestle, then place the chopped white onion, chopped jalapeno pepper, chopped cilantro, and coarse salt nearby. · 1 min
What to look for: Paste looks smooth and glossy
- Mash aromatics
Mash the white onion, jalapeno pepper, most of the chopped cilantro, and coarse salt in the mortar until smooth and juicy. · 3 min
What to look for: mixture looks wet and fragrant
- Add avocado
Add the chopped ripe Hass avocado and mash gently so the avocado stays chunky. · 2 min
What to look for: creamy with visible chunks
- Fold tomatoes
Stir in the chopped tomato and the remaining chopped cilantro until just combined. · 1 min
What to look for: evenly mixed with red flecks
- Season and serve
Taste and add a little more coarse salt if needed, then serve the guacamole immediately. · 1 min
What to look for: Bright green with red flecks
Nutrition (per serving)
| kcal | 105 |
|---|---|
| Protein | 2 g |
| Carbohydrates | 6 g |
| of which sugars | 1 g |
| Fat | 9 g |
| of which saturated | 1 g |
| Fibre | 5 g |
| Sodium | 160 mg |
Nutri-ScoreA
Allergens
None of the 14 major allergens, per our data.
May contain: fodmap high
Storage and reheating
- Fridge: up to 1 days
- Freezer: not recommended
Ingredient substitutions
White onion
- red onion: Red onion is slightly sweeter but still traditional.
- shallot: Milder flavor, good for sensitive palates.
Cilantro
- parsley: Will lack the classic citrusy cilantro note.
Jalapeno pepper
- serrano pepper: More heat, very traditional in Mexico.
- green bell pepper: Removes heat but keeps crunch.
Coarse salt
- fine sea salt: Adjust to taste.
Ripe hass avocado
- frozen avocado chunks: Best mashed slightly chunky for texture.
Tomato
- roma tomato: Roma tomatoes are less watery.
