This guacamole recipe is the original Mexican that is known in the USA as well as around the world today, although each kitchen gives it a personal touch.
The only secret of the dish is to get some good avocados at the point of consumption. It is good to buy avocados in bulk so that you can choose each piece at the point of maturity.
– 3 avocados fresh and at their point of consumption
– 1 lime (failing that, lemon)
– A small fresh chive
– 1 medium firm red tomato
– A couple of sprigs of fresh coriander (the quantity is to your liking)
– 1 serrano pepper (if you can’t find it, you can use canned jalapenos). The amount is to your liking depending on how spicy you like it.
– Fine table salt
– We start by peeling and finely chopping the tomato and onion. It is better to remove the seeds from the tomato so that it loses the liquid and does not wet the mixture too much.
– We also chop the fresh coriander and add it. We also chop the chili or add a spicy touch with a sauce to taste.
– We squeeze the lemon or the lime. We can put a little zest on the skin if you want to accentuate the flavor.
– When we have everything ready, we peel the avocado and chop it very finely with a knife or, if you prefer a smoother texture, grind it with a fork.
– We mix it, always at the end, with the rest of the ingredients, without manipulating it much so that the avocado does not lose its texture. We salt and let it cool in the fridge until serving time, although it is best to consume it at the moment so that the avocado does not darken. Test for salt and spice before finishing so that it is to your liking.
– The trick and the Iberian touch: A drizzle of olive oil on top when serving.