It’s the best guacamole recipe from the most essential ingredients. Luckily the recipe isn’t carved into stone leaving us room for experimenting too!

Making guacamole is an elaborate process requiring thousands years of knowledge, filtered through generations of skilled hands picking and mashing the fruit in a way that pleased the Aztec Gods.

Unfortunately, those who have no direct linage to the ancient families of old will never be able to make the perfect guacamole, no matter how hard one tries. It’s like making pizza without being Italian or trying to bake a croissant while not being French.

Lucky those who is blessed enough never to set foot on one of those aforementioned countries and never tasted the true flavors of said food. Ignorance is blessing in its purest form.

We can be kept in the flavorless darkness and still cheering for those dishes as it were something particularly interesting and be happy about it.

It’s a bit like enjoying Latino music so much that we end up learning Spanish just because the joy of it. When finally after years of studying, we are able to catch every second sentence, we stop listening to it because of the same lameness of lyrics as we get from our own boring pop songs.

Well, the good news is that most likely we’ll never be able master pizzas in our basic °F / °C equipped kitchen ovens or croissants without special butter from special cows so we never get bored of them when visiting Italy or France.

However, guacamole doesn’t require special butter or insanely high oven temperatures to be created on our own, it would still cause some frowns and facepalms if we were to present them to our Aztec visitors with authentic, shop bought tortilla chips.

Thanks to the Spanish who conquered the Aztecs and created Mexico, we don’t have to worry too much about how to make the perfect guacamole anymore because no-one will be there to judge us for it.

Guacamole, which means Avocado sauce in an Aztec dialect and preserved by the Mexicans throughout the centuries, slowly has been dripping into the North-American culture since the lifting of the avocado import ban in 1990.

The truth breakthrough though came when social media discovered avocados sometime after Pinterest and Instagram were born. Since then there is no day complete without pictures of avocados posing as different kind of meals including guacamole in some form.

Making guacamole isn’t as hard as it seems from the isles of grocery shops though. Sure, enough our first tries won’t be as glamorous as the ones seen in our favorite feed, not as heavenly as we can be invited to cook for the next Cinco de Mayo but it will be edible if we don’t go overboard with the ingredients.

There are plenty of stuff we can throw into a guacamole and most of them will taste just as good as it looks on pictures, we have to be careful here. We aren’t making avocado soup.

Guacamole requires a few crucial ingredients in moderation to achieve a tasty sauce fairly quickly. Apart from the avocados, we’ll need onion, salt, cilantro and lime and something to mash everything together.

Lime can be substituted with lemon but better not to except if we haven’t got any and it’s an emergency.

Onion, salt and the cilantro give the sauce the main flavors so those shouldn’t be skipped ever. Many like throwing in some purple onion or tomato and what not which produce really great looking pictures but it’s recommended to try everything in small batches first so not to ruin the whole sauce with one wild idea.

Guacamole is not keeping well anywhere, even less in open air. Keep it in an airtight container with the smallest possible area exposed to air. Keeping it in a jar or a fairly tall cup that would reduce the surface vulnerable to browning and extend the guacamole shelf life.

Ingredients:

4 Avocado
½ medium Onion (50g-100g)
1 tablespoon / 5g Cilantro (diced)
1 teaspoon Salt
½ Lime juice
Optional:
- ½ Purple onion (diced)
- ½ Tomato (diced)

How to make Guacamole:

Cut the avocados in half, take the seed out and spoon the fruit out of the skin. Inspect for any brown spots and remove if there’s any found. Brown spots would promote further browning, reducing the life of our guacamole, not to mention that it isn’t that appetizing either.
Place all the ingredients into a mixing bowl.
Mix everything together until getting an even textured sauce. The onion tends to take some time so cutting it into smaller pieces beforehand will reduce the required time.
It’s essentially done but it’s recommended to stuff the sauce into an airtight container. Preferably something that has a small hole like a tall jam jar. Make sure there are no air pockets left while spooning the guacamole into the jar as it would promote browning and spoiling our efforts quicker than it should. Stick the spoon in and move it up and down until all the holes are worked out.

Enjoy!

Making condiments low carb, gluten free or sugar free is not only easy but comes completely naturally for them.

Star this recipe!