Nachos with Fresh Homemade Guacamole

So simple it almost seems unnecessary to write a recipe

Guacamole is one of those dishes that can seem too easy to need a recipe. Avocado, a little lime, salt… done. And across Latin America there are so many variations that almost every family seems to have its own.

That is exactly why this version is worth sharing.

With so few ingredients, small choices make a huge difference: the ripeness and quality of the avocado, how much citrus to use, which chili to choose, whether to add tomato, onion, cilantro or radish, and especially knowing when to stop so the avocado remains the main flavor.

This version also comes from cooking between two worlds. In Guatemala, the green citrus fruit known in Germany as Limette is commonly called limón. The yellow European lemon is not the flavor I associate with guacamole.

Although many Latin American kitchens are generous with lime, I prefer to add it gradually here: enough to brighten the guacamole, but not so much that it hides the avocado.

Heat is part of that memory too. Fresh serrano chili is excellent, but it is not always easy to find in Germany, so a good fresh red chili works very well. Thin slices of radish add freshness and a crisp contrast that makes this simple guacamole more interesting.

Ingredients for 2 people

• 2 ripe avocados
• ½ firm medium tomato
• 1 small shallot (20–25 g)
• ½ fresh red chili or 1 small serrano chili
• ½ lime, plus a little more if needed
• 2–3 radishes
• 8–10 fresh cilantro leaves
• about ¼ tsp salt, plus more to taste
• freshly ground black pepper, optional
• 150–180 g lightly salted plain tortilla chips
• extra lime wedges for serving

Important: lime, not yellow lemon

For this recipe we use lime. In Guatemala and many other parts of Latin America, this green citrus fruit is commonly called limón. The yellow European lemon gives a noticeably different flavor.

Step-by-step preparation

1. Finely chop the shallot and chili. For less heat, remove some of the seeds and inner membranes. Mix with the juice of ½ lime and leave for 5 minutes.
2. Remove the tomato seeds and excess liquid, then cut into small 4–5 mm dice.
3. Slice the radishes very thinly. Reserve several slices for garnish and finely chop only a small amount for the guacamole.
4. Roughly chop the cilantro, keeping a few attractive leaves for garnish.
5. Halve and pit the avocados. Mash the flesh with a fork, keeping some small chunks for texture.
6. Gently mix in the shallot-chili mixture, tomato, cilantro, a little radish and salt.
7. Taste before adding more lime. Add only a few drops at a time if needed. The lime should brighten the avocado, not overpower it.
8. Spoon into a bowl, garnish with radish, chili and cilantro, and serve with plain tortilla chips and lime wedges.

Tips from my kitchen

• Use plain lightly salted tortilla chips rather than strongly flavored BBQ or cheese varieties.
• Guacamole is best served freshly made.
• If storing briefly, press plastic wrap directly onto the surface to reduce contact with air.
• In Germany, it is often best to buy avocados one or two days ahead and let them ripen at room temperature.