How To Make Traditional Guacamole

Traditional mexican homemade guacamole sauce in a glass bowl and sliced bread on a dark black stone background. Top view, copy space, horizontal image.
Copyright: losinstantes

The great Mexican sauce is guacamole. It has greater versatility than you might care to image. I tried it on sour dough because it makes a fine spread for whatever you might fancy as well as an authentic thick sauce for pretty much any type of Mexican food. It’s also a good dip for tacos and other crispy nibbles at a party. 

The key ingredients are the avocado, tomato and limes. It’s extremely healthy too and makes a fine vegan dish. You need garlic to give it plenty of oomph but just watch your breath. Add some strong chili such as cayenne to give you a bit of a kick or kicking for that matter but it is not an absolute requirement.

The level of chunkiness is a matter of taste as well as texture. You can blend the whole lot to make a pale green sauce after step 2 in the preparation phase or if made by hand it can be left quite chunky. The original was no doubt a good thick sauce with all the pieces showing.

Guacamole with avocado in a white bowl with a parsley garnish.
Avocado in Guacamole. Courtesy of FreeDigitalPhotos.net

Ingredients:

  • 1 load of juice from a lime
  • 1 teaspoon salt
  • ½ cup diced onion
  • 3 tablespoons of chopped fresh coriander/cilantro leaves and stems
  • 2 plum tomatoes, diced. These are also known as roma types. If not use just use ordinary like Shirley or Alicante types. They’re all good!
  • 1 teaspoon minced or mashed garlic otherwise garlic powder will just about do but do not over do it as it were!
  • 2 tsp Worcestershire sauce!
  • 1 pinch ground cayenne pepper or some chili flakes (Optional)

Preparation:

  1. Mash the avocados, lime juice, Worcester sauce and salt together in a suitable bowl.
  2. Add the tomato, onion, garlic and coriander/cilantro.
  3. Add any chili or cayenne but guacamole also looks great with a fine sprinkling of chili powder.
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