¼cupfinely chopped tomatoesor 1 small tomato - optional
½ to 1teaspoon finely chopped serrano peppersor green chillies or jalapeño pepper
1smallgarlic clove- finely chopped or minced - optional
¼teaspoonfreshly crushed black pepperor ground black pepper - add as required
2tablespoons chopped cilantro (coriander leaves)
2teaspoonslemon juiceor add as required
2teaspoonsextra virgin olive oil
salt as required - can use rock salt, black salt, kosher salt or crushed sea salt
a few coriander leaves- for garnish, optional
Cut the avocado into two equal parts. Remove the ripe pulp with a spoon.
Mix it with the rest of the chopped ingredients, salt, olive oil and lemon juice. Add the seasonings - salt and freshly crushed black pepper. You can even chop the avocado pulp and then mix with the remaining ingredients.
Mash the avocado while mixing.
Serve this best guacamole with toast, tortilla chips, nachos or as an accompaniment with a burrito or quesadilla. You can garnish with a few coriander leaves while serving.
Tips and variations
Optional ingredients: you can skip tomatoes, garlic and olive oil in the recipe.
Avocado: Always use a ripe avocado. If the avocados are not ripe, then cover with a paper towel or brown paper and place them on the kitchen counter for some days till they ripen.
Some more crunch: you can add 1 small to medium-sized cucumber and 1 small bell pepper.
Substitutions: Instead of cilantro, you can add fresh parsley. If you do not have fresh herbs, then replace with dried parsley or basil.
Cumin: You can even add a bit of ground cumin in the guacamole.
Servings: The recipe serves 2 and can be easily scaled by decreasing or increasing the ingredients.
Ground peppers: You can add black pepper or cayenne pepper. You can even add sweet paprika or smoked paprika.
Salt: Use your favorite salt. I prefer to add rock salt, Himalayan pink salt or rock salt - alone or in combination.