Homemade guacamole is a must-have for any Mexican meal. The bright green dip consists mainly of ripe avocados, which also provide the spread's characteristic color. The Aztecs already knew about guacamole, which was known back then by the word "ahuacamolli," meaning avocado sauce. The spicy dip is served as a side dish with meat, but tortilla chips and taquitos, in particular, never make it to the table without a good guacamole. That is why this popular spread is a staple of daily meals, especially in Mexico.
What exactly is guacamole?
Many are familiar with the name, and even more have already tried the dip while on vacation or in a restaurant here at home. But very few know which ingredients are actually in the spicy sauce. Pureed pulp from ripe avocados is mixed with pieces of tomato and lemon juice. The citrus fruit prevents oxidation, allowing the spread to retain its bright color.
The guacamole is seasoned with salt, pepper, onions, chilies, Tabasco sauce, garlic, and fresh cilantro. Every recipe differs slightly from the next, depending on the cook's personal preferences. Homemade guacamole tastes twice as good and is not as difficult to make as it seems at first glance. How about a Mexican evening with friends, featuring vegetable fajitas, nachos, guacamole, and hot rhythms to really get the mood going?
Guacamole Recipe:
The following ingredients are enough for two servings:
- 1 very ripe avocado
- 2 cloves of garlic
- Juice of one lemon
- ½ tsp mustard
- 1 tsp olive oil
- 1 beefsteak tomato
- 1 small onion
- ½ chili or crushed chilies
- fresh cilantro
- pinch of sugar
- Salt
- Pepper
- Tabasco sauce
Preparation of Guacamole:
Halve the avocado and remove the pit inside. Scoop out the pulp with a spoon and press it through a fine-mesh sieve or puree it finely with a blender. Press the garlic cloves into the mixture. Mix well with lemon juice, mustard, oil, and spices. Peel, seed, and finely dice the tomato; peel and finely dice the onion as well. Cut the chili and add it according to taste (Caution: HOT!).
Chop the cilantro and mix all ingredients into the avocado puree. Season to taste with Tabasco sauce and keep refrigerated until serving.
Photo by Sabine, meinhaushalt.at
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