Homemade guacamole with tortilla chips

Name: Homemade guacamole with tortilla chips
Prep time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: world favourites
Ingredients: 265 g Avocados (1 large ripe avocado (or 1 and a half if small), yielding about 180 g flesh; discard the skin and stone.); 60 g Plain corn tortilla chips (30 g per person, a large handful; certified pareve); 50 g Tomatoes, vine or round (1/2 small firm tomato, deseeded: flesh only, without seeds or juice); 25 g Red onions (1/6 of a red onion (or white onion), about 2 tbsp very finely chopped); 80 g Lime (1 lime, squeezed: about 30 g juice, 2 tsp in the mortar, then up to 1 tbsp at the end to taste (discard any juice left over).); 8 g Fresh coriander (A small handful of sprigs (1/6 bunch), washed and checked; stalks in the mortar, leaves at the end); 8 g Hot green chillies (1/2 green chilli, with some seeds to taste; 4 g without seeds for mild guacamole); 3 g Fine salt (1/2 level tsp: 2 g in the mortar, 1 g reserved for adjusting)

pareve starter · world favourites · 1/5 · very easy · 15 min, including 15 hands-on

Avocado crushed with a fork, lime, coriander and onion, to share with plain tortilla chips.

Ingredients for two

265 g	Avocados 1 large ripe avocado (or 1 and a half if small), yielding about 180 g flesh; discard the skin and stone.
60 g	Plain corn tortilla chips 30 g per person, a large handful; certified pareve
50 g	Tomatoes, vine or round 1/2 small firm tomato, deseeded: flesh only, without seeds or juice
25 g	Red onions 1/6 of a red onion (or white onion), about 2 tbsp very finely chopped
80 g	Lime 1 lime, squeezed: about 30 g juice, 2 tsp in the mortar, then up to 1 tbsp at the end to taste (discard any juice left over).
8 g	Fresh coriander A small handful of sprigs (1/6 bunch), washed and checked; stalks in the mortar, leaves at the end
8 g	Hot green chillies 1/2 green chilli, with some seeds to taste; 4 g without seeds for mild guacamole
3 g	Fine salt 1/2 level tsp: 2 g in the mortar, 1 g reserved for adjusting

Method

Squeeze the lime (about 30 g juice). Very finely chop the onion, chilli and tender coriander stalks; chop the leaves and reserve. In a mortar, or a medium bowl with the back of a spoon, crush the onion, chilli and stalks with 2 g salt (a little over 1/4 tsp) and 2 tsp lime juice for 1 minute, making a moist, intensely fragrant paste.
Halve the tomato, scoop out the seeds and juice with a spoon and cut the flesh into 5 mm dice. Cut the avocado lengthways around the stone, twist the halves apart, remove the stone with the edge of a spoon and scoop out the flesh with a tablespoon. If the mortar is small, transfer the onion paste to a medium bowl. Mash the avocado into it with a fork, leaving a few pea-sized pieces.
Fold in the tomato and coriander leaves, then add the remaining lime juice a teaspoon at a time, up to 1 tbsp. Mix briefly: the guacamole should stay thick, without water at the bottom. Taste on a chip: adjust with the reserved salt and a few drops of lime juice; it should be distinctly salty and bright, with acidity supporting the avocado without masking it.
Serve at room temperature in two small bowls, with 30 g chips per person tipped into a separate bowl just as you sit down, so they stay crisp.

On your plate

Recipe

350 kcal · protein 4 g · carbs 21 g · fat 26 g

Quantities per person

132.5 g Avocados
30 g Plain corn tortilla chips
25 g Tomatoes, vine or round
12.5 g Red onions
40 g Lime
4 g Fresh coriander
4 g Hot green chillies
1.5 g Fine salt

Cooking tips

Choose an avocado that yields slightly to your fingers without hollow-feeling areas. Bland guacamole almost always needs salt, not lemon or lime. It browns in 30–40 minutes in the air: prepare it last, once the main dish is under way. To make it an hour ahead, smooth the surface, sprinkle with a few drops of lime juice, press cling film onto it and take out of the fridge 15 minutes before serving: cold avocado loses its flavour. Plain chips certified pareve also work before a meat dinner; keep the rest of the bag closed for up to 2 weeks for another starter.

Equipment : Mortar (or medium bowl and the back of a spoon), Paring knife, Chopping board, Citrus juicer, Tablespoon, Fork, 2 small serving bowls

Traditional Mexican guacamole with a coarse texture and lime seasoning.

Homemade guacamole with tortilla chips

Method

On your plate

Recipe

Cooking tips

Explore this cuisine

Three recipes to try next

Comments and reviews

Share your experience