Guacamole
4 servings
20 minutes
Guacamole as an appetizer, or as a sauce, whichever is closer to you, is traditionally known in Mexican cuisine, but is very popular all over the world. The main thing is to find a good ripe avocado and be sure to mash the pulp with lemon or lime juice - with this simple action, the dish retains its green color and does not turn into something unattractive. The consistency can be different: if you mash it with a fork, you get an appetizer with pieces of ingredients, if you mix everything in a blender - a sauce that goes well with many main dishes.
1
Peel and finely chop the tomatoes. Remove the seeds from the chili and chop it together with onion, garlic, and cilantro. In a large mortar, turn the chili, cilantro, tomatoes, lime zest, and onion into a smooth paste. Lightly salt and mix again.
- Tomatoes: 2 pieces
- Chili pepper: 1 piece
- Onion: 1 head
- Garlic: 1 clove
- Cilantro: 1 bunch
- Lime: 1 piece
- Salt: to taste
2
Add one or two tablespoons of water and lime juice to make the mixture more liquid.
- Lime: 1 piece
3
Peel the avocado, remove the pits, and cut the flesh into small cubes. Add to the chili and tomato paste and mash everything thoroughly. Serve with corn chips.
- Avocado: 3 pieces
