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Guacamole

We like guacamole so much we can never get enough of it! For one reason or another we’ve tried so many recipes, that now I’m not sure which one is “the original” one. And I don’t think it’s important…at least not for guacamole! Bearing in mind that ancient Aztecs used to prepare it many centuries ago, I guess no one could be sure about the authentic recipe. So, feel free to add or take off quantities or entire ingredients.
There are so many reasons to love it: It does not require cooking, thus preserving all the goodness the Mother Nature puts in every of its ingredients (and you don’t have to slave around the stove). It’s healthy and flavourful, and also light enough to allow you to have one more bit even when you’re already full.
We like thickly spread on a slice of crispy homemade bread, but you may want to try it with tortilla.Guacamole

Serves: well, let’s say 4
Preparation time: 15 minutes

Ingredients:
2 avocados
1 small onion, minced
1 small green chilli pepper, minced (seeded)
1 green pepper, minced
1 medium tomato, seeded and chopped
1 handful coriander (cilantro), minced
1 clove of garlic, chopped
Juice of 2 limes (or one lemon)
Some sea salt
Freshly ground black pepper

Method:

The perfect avocados to choose for guacamole have to be soft and without black spots.

Cut the avocados in halves lengthwise. To separate the two halves twist them in opposite directions, and remove the pit with a spoon. With the same spoon scoop out the flesh (leaving just the skin), and put it into a bowl. Add the other ingredients and mix with a fork. As you can see on the picture, we usually make it in Sergy’s favourite mortar. If you too prefer to make it in a mortar, mash well all the ingredients and add the avocado just before the last few pounds.

If you are not going to serve it immediately, don’t worry, leave it in the fridge – it will get even better! In this case to avoid the avocado’s rapid oxidation (leading to ugly browning), you can put the pits into the mix – that must prevent it from browning.

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