Guacamole - a light vegetarian snack made from avocado pulp is incredibly popular, as are many traditional Mexican dishes. This thick avocado sauce is cooked very easily. Its main filler is a thick avocado puree, depending on preference, either mashed with a fork or crushed in a blender. Then various spices are added to the avocado pulp - tomatoes, garlic, greens or nuts. Guacamole recipes are very many, so everyone can mix the sauce to your taste and wallet.
Cooking guacamole just before serving, you should not store this product for more than an hour: the most healthy dish is that prepared before serving!
At home, in Mexico, a recipe is served with corn chips, and in our latitudes it is inextricably linked with potato chips or crispy crackers.
- Cooking time: 10 minutes
- Servings: 2
Ingredients for guacamole - avocado sauce
- 1 avocado;
- 2-3 cherry tomatoes;
- 1 clove of garlic;
- 2-3 sprigs of cilantro or parsley;
- 1 tablespoon of lemon juice;
- sea salt, black pepper, olive oil;
- potato chips for serving.
Method of cooking guacamole - avocado sauce
Ripe avocado gently cut in half, remove the bone and remove the peel. With a ripe fruit, the peel is removed very easily. If the halves of the peel are left intact, then they can be served sauce to the table.
Put the pulp in a porcelain or glass bowl, knead with a fork. If you like smooth pasta, then puree this fruit in a blender.
In order for avocados not to get an unappetizing brown color, you need to add an antioxidant to it - lime or lemon juice. So, squeeze about a tablespoon of lemon juice, mix it with fruit puree.
Peel a clove of garlic, press down with a knife, chop finely, add to mashed potatoes in a bowl.
Garlic can also be skipped through a garlic press.
Sweet and ripe cherry tomatoes cut finely, put in a bowl.
Instead of cherry tomatoes, you can take half of an ordinary tomato, only let it be ripe and sweet, it affects the taste of the finished dish.
Finely chop a small bunch of cilantro or parsley, add to the rest of the ingredients.
Be sure to tear off the leaves from the stalks of green, in a delicate sauce it is unpleasant to feel pieces of hard stems.
Seasoning an appetizer - put a big pinch of sea salt and pepper freshly ground black pepper.
Pour about a teaspoon of extra virgin extra virgin olive oil.
Of course, avocado fruit is fat, and many will say that you can do without excess oil, but, in my opinion, it is here by the way.
Stir the paste well, so that the ingredients get better acquainted, the salt melted, and the mash became homogeneous.
We get a big bag of crispy chips, take a bowl of sauce and get comfortable - enjoy life. Enjoy your meal!
By the way, the classic guacamole is a lean dish, it can be cooked in a Post, and as an addition and to diversify the range, use onions, hot chili peppers and spicy herbs.
