Guacamole (Avocado Dip)
Guacamole is an avocado dip of Mexican origin. It can be eaten on its on, as a kebab filing, a salad topping and as a dip for nachos. I wanted to learn to make guacamole and was surprised how incredibly easy it was to make when I tried – only a few ingredients, less than 10 minutes and no need for special tools such as blender. The ease of making meant I only make it just before serving, so that it always has a pretty and fresh green hue to it.
When avocado is cut and exposed to air, it will oxidise and turn brown after some time. Adding lime juice to guacamole slows down the browning. Any leftovers can be kept in an air-tight container, or cling wrapped in a bowl before being refrigerated.
These are the ingredients I used for my home-made guacamole. I substituted with local ingredients – for example, jalapeno is found only at gourmet supermarkets here and can be quite expensive, so I used green chilli padi (bird’s eye chilli) which is cheap and in abundance here.
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The key to making guacamole is ripened avocado. The skin should be soft when pressed with fingers. When cut open in halved (pit removed), one can easily cut the avocado flesh using a spoon as shown above (I’m using a wooden butter spreader).
If the avocado is perfectly ripe, you can scrap out the flesh easily.
Add the cut avocado in a bowl and mash it up with the back of a spoon. If you like a chunkier texture just like me, you don’t have to be too thorough about mashing it.
Add the rest of the chopped ingredients.
Mix everything evenly, season with salt and pepper and it’s ready :D