Guacamole with lemon

11 Aug Guacamole with lemon

If you have any plans of ever making home made mexican food or tex mex, you need to learn how to make guacamole. It’s the easiest dip ever, and everyone loves it. Living in Europe, I am far away from the guacamole capitals of the world, but even over here everyone seems to have an opinion on how to make the best version. With or without soured cream. Fresh coriander (or cilantro) or powder. To cumin or not to cumin. I usually keep it simple and use this basic recipe, and I have never been disappointed by it. I like to add some lemon to my guacamole to give it an extra kick.

How to pick the perfect avocado for guacamole

My heart aches every time I open an avocado just to find it’s gone brown. Just a waste of a good avocado, really. And I get slightly frustrated every time I need my avocado but realize it’s not even ripe yet. Since guacamole is creamy, you want your avocado to be proper ripe. Soft, green flesh, almost spreadable in consistency. It takes practice to recognize a great avocado. The outside skin has to be dark, but not black. It shouldn’t feel hard when you touch it, but not too soft either. If you got a large amount of avocados, choose the one that is the most ripe for this lemon guacamole dip.

Looking for some tacos?

• Kidney bean tacos
• Pulled chicken thigh tacos

Guacamole

Easy and delicious guacamole - perfect with tortilla chips or your favorite mexican dish

Prep Time5 mins

Course: Dip

Cuisine: Mexican

Keyword: avocado, easy, quick

Servings: 2

Calories: 168kcal

Ingredients

• 1 avocado
• Squeeze of half a small lemon
• 1 tomato
• 1/2 red onion
• 1/2 tsp coriander
• salt, pepper to taste

Instructions

• Chop the tomato and red onion
• Put it all in a food processor and mix until you have the perfect consistency. The longer you leave it, the smoother it will be. Around 20-30 seconds should provide the perfect amount of chunks

Notes

Guacamole can be modified endlessly. This is a very typical, basic recipe with traditional ingredients. I recommend making this right before serving, as it will not keep well and can lose colour quickly. Store it in an air tight container in the fridge for up to 1 day.

Suggestions for add-ins:

I think soured cream, jalapenos/chilis, red peppers, sweetcorn, garlic, pineapple and lime would all make good additions.

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