3 avocados, 1 red onion, 2 garlic cloves, 1 chilli, lime juice and 20 minutes in the Thermomix®. The result is a guacamole that stays chunky enough and never turns into baby food. The trick is in the order: chop the onion and garlic first, then fold in the avocado for just a few seconds. Two recipes, four servings, ready to serve straight away.
Guacamole with the Thermomix®
Ingredients 0 / 8 ✓
- 1 dried chilli
- 2 garlic cloves
- 1 red onion small
- 3 avocados
- 100 g tomatoes
- 1 tbsp lime juice
- 1 tsp salt
- 2 pinches white pepper
Instructions 0 / 3
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1
Prepare the chilli and garlic.
Place the chilli in the mixing bowl. Peel the garlic cloves, peel the onion and halve it, add to the mixing bowl and chop for 3 sec / speed 8. Push everything down with the spatula.
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2
Stone the avocados.
Halve the avocados, remove the stones with a tablespoon and scoop the flesh into the mixing bowl.
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3
Blend the guacamole.
Wash the tomatoes, quarter them, add them to the mixing bowl together with the remaining ingredients and stir for 5 sec / speed 5.
Warning! Small dried chillies can be very hot. Reduce the quantity if you prefer a milder guacamole.
For the best result, use ripe avocados. They have more flavour and give the dip a lovely creamy texture.
Stored airtight in a lidded container, a screw-top jar or covered with cling film, the guacamole keeps for up to five days in the fridge.
Video
Nutrition per serving
Why the order in the mixing bowl matters
If you throw everything in at once and press speed 5, you get green mush. Guacamole depends on texture: finely chopped onion and garlic, but still-visible pieces of avocado. That is why we chop the chilli, garlic and red onion first (3 seconds, speed 8). Then the avocados and tomatoes go in and are stirred for just 5 seconds at speed 5.
5 seconds at speed 5 is the upper limit. If you blend for 10 seconds you get a puree. Better to stop after 3 seconds, check the texture and add another 2 seconds if needed. The spatula helps push the mixture from the sides down between each run.
How to pick and prepare ripe avocados
The avocado should give slightly when pressed, but not feel mushy. Hard avocados produce a fibrous, flavourless guacamole. Cut away any brown patches on overripe avocados generously, otherwise the whole bowl will taste bitter.
To stone the avocado, halve it, lodge the stone with a firm tap of a knife and twist it out. Scoop the flesh out of the skin with a tablespoon. Quarter the 100 g of tomatoes and add them along with the lime juice, salt and pepper.
Preventing the guacamole from browning
Guacamole turns brown in the air because the enzymes in the avocado react with oxygen. The lime juice in the recipe (1 tbsp) slows this down but does not stop it completely. If you are not serving the guacamole straight away, press cling film directly onto the surface with no air pockets. This keeps it green for 4 to 6 hours.
Placing the avocado stone in the bowl does not help. That is a myth. Only the area directly beneath the stone stays green because no oxygen can reach it.
Two recipes: classic and a yoghurt dip version
On this page you will find two guacamole recipes. The classic version with chilli, garlic, onion and tomato is closer to the Mexican original. The dip version with coriander and 180 g natural yoghurt is milder, creamier and works well as a bread spread or alongside raw vegetables.
Both recipes make 4 servings and are ready in under 20 minutes. They go well with tortilla chips, quesadillas or simply fresh baguette.
Adjusting the heat and other variations
More heat: Use a fresh jalapeño instead of 1 dried chilli. For even more heat, leave the seeds in.
Less heat: Leave out the chilli and use 1 tsp smoked paprika instead. It adds flavour without the burn.
With mango: Cut 100 g of ripe mango into small dice and stir in by hand after blending. This works particularly well with the yoghurt dip version.
More dip recipes: date dip, green dip or asparagus pesto.
Can I freeze the guacamole?
Yes, but the texture suffers. Frozen guacamole becomes more watery after thawing and loses its chunky texture. Freeze it flat in a freezer bag and use within 2 months. Thaw overnight in the fridge and give it a stir before serving.
Why does my guacamole taste of nothing?
Usually there is not enough salt. Avocado needs more salt than you might expect. Also: use ripe avocados and do not leave out the lime juice. The acidity is what brings the flavour out.
Goes well with: Nachos.
