The word guacamole comes from the union of two Nahuatl words: ahuacatl (avocado) and molli (sauce). This sauce is the most loved by all Mexicans. It is prepared in different ways, but the traditional ingredients are usually the same: good avocados, tomatoes and onions. Perfect to snack on with some totopos (tortilla chips) and beers or to add to tacos.
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Serves
4
Tomato
Onion
Fresh Jalapeño
Fresh Coriander
Ripe Hass Avocado
Lime
Maldon Sea Salt
Totopos
Karla Zazueta
Karla Zazueta is an incredible Mexican cook, food writer and cookery teacher. She teaches her Mexican traditions, recipes and techniques through cooking classes at her Mexican Food Memories cooking school. She also hosts Mexican supper clubs at her family home. Her recipes have been featured in The Guardian, BBC Food, NatGeo Food Magazine and many more. She's also just released her first cookbook, Norteña, where she shares the story of her family recipes and northern Mexico.
The secret, according to my dad, is to use creamy and perfectly ripe avocados. I always use Hass avocados. If you manage to find fresh serrano chillies, use one, instead of jalapeño.
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Serves
4
Tomato
Onion
Fresh Jalapeño
Fresh Coriander
Ripe Hass Avocado
Lime
Maldon Sea Salt
Totopos
Unlock Mob Premium
- Unlimited access to 3000+ recipes
- Plan your meals with ease
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Finely dice the tomato, onion, fresh jalapeño and coriander.
Step 2.
Slice open the avocados, carefully remove the pit and use a spoon to scoop out the flesh. Add the flesh to a bowl and mash it using a potato masher (don’t mash it too much – some texture is good).
Step 3.
Add the diced tomato, onion, chopped jalapeño and coriander and squeeze in the juice of the lime (don’t add too much lime juice – remember this is an avocado sauce, so as long as you use perfect and creamy avocados, the salsa will be delicious). Season with salt to taste and mix well.
Step 4.
Serve with totopos (tortilla chips).
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