"Guacamole is a Mexican avocado based dip traditionally prepared table-side in a Molcajete (a mortar made from volcanic rock). The recipe of Guacamole may vary person to person using variety of ingredients- trust me all are delicious. But the secret behind the best Guacamole is having best ripe, fresh and flavorful avocados. I have used Hass avocados to make my Guacamole. Very quick, easy and simple recipe done in no time, serve as dip, condiment and salad ingredient."
Cuisine: Mexican | Recipe Category: Appetizers & Snacks
Prep Time: 5 Minutes | Cook time: 5 Minutes | serving: 2-3
Prep Time: 5 Minutes | Cook time: 5 Minutes | serving: 2-3
Ingredients
1.
|
Ripe
Hass avocados
|
2
pc
|
2.
|
White
onion, finely chopped
|
¼
medium
|
3.
|
Roma
tomato, seeded, chopped
|
½
medium
|
4.
|
Jalapeno / Serrano papers, seeded if desired, chopped
|
1
pc.
|
5.
|
Garlic,
minced or finely chopped (optional)
|
1
clove
|
6.
|
Fresh
lime/lemon juice
|
1
½ Tbsp.
|
7.
|
Coriander
Leaves , finely chopped
|
2-3 headful Tbsp.
|
8.
|
Sea
salt or salt
|
To
taste
|
Step By Step Instruction: [Hide Images]
- Wash the avocados, peel, scoop and mash to a chunky consistency in a bowl using fork. Or dice half piece of the avocado for chunkier texture. Reserve the seed of avocado, it help to keep it fresh for longer time.
- Chop onion, tomato, jalapeno, garlic and coriander. Remove seed and vein of jalapeno in case you need less spicy. Seeds and veins are especially hot.
- In a mixing bowl add mashed avocado with 1 Tbsp. of lemon juice, stir gently. Lemon juice helps the guacamole to stay fresh.
- Mix all the remaining ingredients and adjust the salt and remaining lemon juice.
- You are ready serve! Wasn’t that quick?
- Serve with tortilla chips, vegetable, crackers, with toast or inside dishes- all option are delicious.
Quick Tips
- Guacamole should be served immediately for best fresh taste, but can be store refrigerated in air tight container for 2-3 days. Add the seed while storing.
- Sea salt gives a nice crunch to guacamole than table salt. Use if it’s available.
- Avocados oxidize very quickly, thus changes its color. So make sure to cut them in absolute last moment for fresh and green pulp.
- How to Peel and Cut Avocado
- With a sharp knife slice the avocados in half lengthwise and remove the pit.
- Twist the avocados halves to pull them apart.
- Pull the seed out from the avocado half and make sure no seed bits remain in your avocado. Reserve the seed.
- Cube the avocados in a grid-like pattern in the avocado halves. Don't cut through the skin.
- Scoop the avocados into the bowl and use.
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