My Guacamole recipe

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The name guacamole is from Nahuatl, an aztec language. Ahuacatl means avocado and molli translate in sauce. So the combination of both words literally translate in avocado sauce. My abuela and mami taught me this since I was a little girl when they taught me also to make the best guacamole recipe ever. Over the years here in my new country I have been trying to teach people how a real and authentic guacamole is made.

Guacamole is actually a spreadable dip very easy to make, you don’t need fancy ingredients or equipment to do it. In my home my mami will make guacamole on a molcajete -a stone mortar with a pestle- but sadly I don’t own one so I have been making guacamole all  my life using a simple bowl and a fork.

My mother Guacamole recipe and some nostalgic memories

If I close my eyes I can see my mother with her cotton apron that crushes garlic, salt and cumin in the molcajete, then with a lifelong gesture she cuts the avocado in half, strike the pit with the blade of the knife with force and discard it easily. Then she proceed to scratch the pulp with the same knife and add it to the molcajete mixing with the pestle, graciously.

Next she will take the onion or the tomato holding them in her hand and chopping them directly there, without fear of cutting herself. Add the chilies -but not too many because the children should eat it aswell-.

Then I hear her screaming: Mariiiiiii, go to pick some lemons! -, so I run to the lemon tree we have in our patio, reach out the ones I can (I am so little…) then run back to her to watch her finish preparing the guacamole.

Minutes later she will take  the heavy molcajete– to the table where we sit down to eat a delicious grilled meat with freshly cooked de la olla beans, homemade tortillas and the delicious guacamole she just made.

Oh…I really miss my mother.

Other dishes recommended for using this guacamole recipe

Steak beef fajitas

Vegan lentil tacos

HOW TO MAKE OUR GUACAMOLE RECIPE

Slice 2 ripe avocados in half, remove the pit and skins and scratch the pulp into a mixing bowl.  Add the onions, tomatoes, cilantro, jalapeno pepper, garlic, lime juice and salt. Stir everything together.

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Guacamole recipe

naturally gluten-free and vegan, and always the hit of a party.

Course appetizer

Cuisine mexican

Keyword authentic, easy guacamole, guacamole, mexican recipes

Prep Time 10 minutes

Total Time 10 minutes

Servings 4 people

Author Maricruz

Ingredients

• 2 ripe avocados
• 1 small white onion
• 1 small fresh tomatoe
• fresh cilantro leaves chopped
• green chilies serrano or jalapeno
• 1 lime
• ground cumin
• 1/2 garlic clove -smashed
• salt

Instructions

• Dice the tomatoes and chop the onions and chilies. Put them in a bowl, add the cilantro and set aside.
• Cut the avocados in half, strike the pit with the blade of the knife with enough force so the knife is embedded in the pit.
• Scoop the pulp with a fork scratching throughly to put it in the bowl. Using a fork is easier because you don't have to mash the avocados after.
• Add the lime juice, a pinch of ground cumin, garlic and salt. Mix well and serve with your favorite chips.

Notes

Use fresh lime juice. The flavour is definitely better than using bottled lemon juice.