Guacamole – Easy butter fruit recipe
Quick and easy dip made using butter fruit/avocado, onions, green chilli, lime juice, cilantro and salt. Tasty and nutritious too!
Guacamole is a simple avocado dip originating in Mexico and is very popular in the USA. Made with just a few ingredients, it’s smooth, silky and absolutely delicious! It is a crowd pIeaser and also makes a quick appetizer for a party. Well, I happily eat it by the spoonful and make it my meal!
Growing up in Mangaluru, butter fruit/avocado wasn’t something that was easily available. My uncle in Madikeri had an avocado tree and would share fruits with us when he was visiting. We would scoop the flesh out, add a spoonful of sugar into it and relish it, childhood memories! When I moved to Bengaluru for studies, the fresh fruit juice shop next to my college had butter fruit milk shake on their menu, so delicious! Thick and filling, this milkshake was fit to be called a meal in itself! Guacamole however, was unheard of!
Ingredients
- Avocado/butter fruit – Choose ripe avocados! When you gently press on an avocado, it should feel slightly soft but not mushy. Avocado can go from ripe to bad very quickly, so once they are a little soft to touch, refrigerate them to make them last a little longer.
- Onions – Use white/red onions
- Green chillies – Jalapeno, Serrano or even Indian varieties will work fine.
- Cilantro/Coriander leaves – for freshness
- Tomatoes are an optional ingredient, not traditionally used.
- Lime juice – Prevents browning of avocados and also adds flavour. Adding lemon juice may alter the taste.
I recently started making Guacamole in a molcajete(Mexican style mortar) and there definitely is a subtle difference in taste as the aromatic ingredients release more of their flavours when they are crushed instead of only being chopped.
FAQs
What is a molcajete?
Molcajete(mortar) tejolote(pestle) is a traditional stone tool that has been used for thousands of years in and around Mexico to make rustic sauces. A traditional molcajete is made with basalt, a volcanic rock. Molcajete made with basalt has many pores and needs to be seasoned before first use. The pores result in a rough surface making molcajete an efficient tool to grind tomatoes and chillies into sauces. The flavours can also be trapped in the pores and can transfer from one preparation to another. Be sure to buy traditional basalt molcajete from a trustworthy seller as many knockoffs on the market are a mix of concrete and basalt!
The molcajete I own is made of granite and while not traditional, it serves my purpose! While basalt molcajete is definitely the best choice to make salsas as it’s rougher than granite but to compensate, the granite one is less expensive and easier to maintain. You also don’t have to worry if it has been mixed with concrete!
Does guacamole made in a molcajete taste different?
Yes, there is a subtle difference in taste as the onions, chillies and cilantro release more of their flavours when they are crushed instead of only being chopped.
How to make Chipotle Guacamole?
To make a chipotle style guacamole, leave out the tomatoes in the recipe. Also use only chopped ingredients, they do not need to be crushed in a molcajete(mortar & pestle). Their website lists both lemon and lime juice as ingredients, so consider adding both!
Tips
- IMPORTANT – Use fresh ingredients! The ingredients needed are few and using ingredients that are past their prime will show! Also use freshly chopped ingredients for the best flavour!
- Avocado/butter fruit can turn brown when exposed to air. Addition of lime juice prevents browning.
- Guacamole is best enjoyed fresh!
Serving and Storage
Serve guacamole immediately after preparing! That’s when it tastes the best!
- With tortilla chips, tacos, burritos and burrito bowls. Check out this awesome roasted tomatillo avocado sauce that goes great over them all!
- Over toast, sprinkled with red chilli flakes/everything bagel seasoning.
- With chapathi.
- Or if you are like me, eat it by the spoonful for a healthy and satisfying snack!
Avocados can discolour when exposed to air. To prevent browning, store leftovers with a plastic wrap touching the surface of guacamole. To prevent oxidation, you can also store leftovers with a layer of water on the top. When ready to eat, discard the water!
Guacamole – Easy butter fruit recipe
Equipment
- 8 inch molcajete/mortar and pestle or a fork.
Ingredients
- 4 avocados or 2 large avocados
- ¼ cup tomatoes optional
- 3 tbsp white/red onions finely chopped
- 3 sprigs cilantro/coriander leaves
- 2 tsp green chile Jalapeno/serrano/Indian, adjust to taste.
- ½ lime
Instructions
- Finely chop the onions. De-seed the tomatoes and green chillies and chop them finely. Finely chop cilantro/coriander leaves.
Making guacamole in a molcajete
- Add 1 tbsp chopped onions, 1 tbsp chopped cilantro, 1 tsp chopped green chilli and salt into an 8 inch molcajete/mortar and pestle and crush into a coarse paste.
- De-skin and de-seed the avocados. Add avocados and lime juice into the molcajete. The lime juice will help to prevent immediate browning of avocados.
- Using the pestle, mash the avocados to your liking. They can be kept chunky or mashed smooth.
- Add the chopped tomatoes and the remaining chopped onions, cilantro and mix it all in using a spoon.
- Taste the guacamole and add more salt, lime juice and jalapeno if needed.
Guacamole without a molcajete
- De-skin and de-seed the avocados. Add avocados and lime juice into a bowl. Mash avocados using a fork, a potato masher or your fist. The lime juice will help to prevent immediate browning of avocados.
- Add in the chopped tomatoes, onions, jalapenos and cilantro and mix it all in.
- Taste the guacamole and add more salt, lime juice and jalapeno if needed.
Video
Notes
- Ingredients in guacamole can totally be eyeballed, have fun with it!
- Crushing the aromatics in a mortar and pestle releases hidden flavours!
- Adjust Green chiles to suit your taste. Jalapenos have lesser heat compared to Serrano and Indian green chillies.
Did you try this recipe?
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