Chilean-style guacamole is made by coarsely mashing 4 ripe avocados with Pica lemon juice and folding in finely chopped tomato, onion, cilantro, salt, and optional green chili, then chilling it for 10 minutes and serving it with nachos or tortillas. It takes 15 minutes to prepare and serves 6 people.
Guacamole is a Mexican classic, but its ingredients are so common in Chilean kitchens that it has become a favorite in Chile too.
How to Make Chilean-Style Guacamole?
The recipe is simple and classic: avocado, tomato, onion, cilantro, and optional green chili. The avocado is mashed lightly with lemon so it stays chunky, and the vegetables are folded in gently.
Nutritional Information
Each serving of guacamole contains approximately 160 kcal, 10 g of carbohydrates, 13 g of fat, 2 g of protein, 4 g of fiber, 2 g of sugars, 0 mg of cholesterol, and 150 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Chilean-Style Guacamole Recipe
Preparation: 15 minutes
Servings: 6 people
Ingredients
- 4 ripe avocados
- 2 tomatoes
- 1 medium onion
- 1 Pica lemon or lime
- 1 tablespoon of cilantro
- 1 Chilean green chili (optional)
- Fine salt
Instructions
- Wash, peel, and finely chop the tomatoes, and dice the onion very small. Halve the avocados, remove the pits, score the flesh into cubes with a knife, scoop it out with a large spoon without scraping the skin, and place it in a medium bowl.
- Add the lemon juice and mash gently with a fork, just into a coarse paste. Add the tomatoes, onion, cilantro, and salt to taste and fold gently with a wooden spoon.
- If you like, add the finely chopped green chili, taste, and adjust the seasoning. Cover with plastic wrap and chill for about 10 minutes. Serve in a wide bowl or small individual bowls with nachos or wheat or corn tortillas.
Additional Tips
The pit myth
Leaving the pit in only keeps air off the surface it covers; press plastic wrap directly onto the guacamole instead.
Rest it briefly
Ten minutes in the refrigerator lets the chili and cilantro blend into the avocado.
Mash by hand
A fork gives the classic chunky texture; a blender makes it too smooth.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Pica lemon | Lime | 1:1 | Very similar |
| Chilean green chili | Jalapeño or hot sauce | To taste | Different heat |
| White onion | Red onion | 1:1 | Milder, colorful |
| Cilantro | Parsley | 1:1 | Milder |
Frequently Asked Questions (FAQs)
1. How far ahead can I make it?
Up to 2 hours ahead, refrigerated, with plastic wrap pressed directly onto the surface.
2. Can I freeze guacamole?
It is not recommended; thawing changes its texture and freshness.
3. Is the chili necessary?
No, it is optional; leave it out for a mild version or use a few drops of hot sauce.
4. Should I use a blender?
Only if you want it very smooth; traditionally it is mashed by hand for a rustic texture.
What Is Guacamole?
Guacamole is a Mexican avocado dip that has become popular in Chile, where avocado, locally called palta, is a daily staple.
History of Guacamole
Guacamole dates back to the Aztecs, who called it ahuacamolli, which can be translated as avocado sauce.
Did You Know?
The word aguacate comes from the Nahuatl ahuacatl, while in Chile, Peru, and Argentina the fruit is called palta, from Quechua.
