I present to you a traditional Guacamole recipe often used in Mexican cuisine. We’ll add lemon to balance the rich flavor of the avocado with its acidity, season with coriander and chili peppers, and break up the puree with tomatoes and red onions
How to choose the right avocado
The secret to making the perfect Guacamole is using ripe avocados. An unripe avocado will be hard and bitter, while an overripe one may be tasteless
Check the fruit for ripeness by gently pressing it. The surface should be slightly pressed, but there should be no dents or dark spots left on it
If you bought an avocado that is too hard, you need to let it ripen, leaving it at room temperature for several days. It is better to place it in a paper bag along with some other fruit, such as a banana. This will help soften the fruit, making it soft and edible. But do not forget to check the ripeness of the fruit to avoid spoilage
Ingredients :
2 ripe avocados
1/4 teaspoon salt, plus more to taste
1 tablespoon fresh lime or lemon juice
2-4 tsp finely chopped red onion or thinly sliced green onion
1–2 serrano (or jalapeño) chilies, seeds removed and minced
2 tablespoons cilantro (leaves and tender stems), finely chopped (if you don’t like cilantro, you can substitute parsley)
Pinch of ground black pepper
1/2 ripe tomato, chopped (optional)
nacho chips for serving
method :
Halve the avocado and scoop out the pit.. Using a spoon, scoop out the pulp and place it in a separate bowl
Using a fork, mash the avocado
Add salt and lime juice. The acid in lime juice will prevent the avocado from browning
Add chopped onion, cilantro, black pepper, and chili. Add chili pepper in parts, starting with half of one pod, then taste
Be sure to cover the Guacamole with a lid or film to prevent oxidation and darkening of the sauce. Refrigerate until ready to serve
Refrigerating tomatoes reduces their flavor, so if you want to add chopped tomato to your Guacamole, do so just before serving
Serve with nacho chips, tortilla chips, or toast
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