Mexican Guacamole
4 servings
30 minutes
Guacamole is the soul of Mexican cuisine, born in ancient times when the Aztecs mixed avocado with salt and spices. This delicate, velvety sauce captivates hearts with its creamy flavor, where the juiciness of avocado harmonizes with the tanginess of lime and a hint of chili heat. Tomatoes add freshness, while garlic and onion provide zest. Guacamole is perfect for toasts, nachos, tacos or simply as a dip for vegetables. Its chilled texture makes it indispensable on a hot day, and cilantro leaves complete its aromatic palette. This sauce is not just an addition but the main character of Mexican feasts, filling them with rich flavor and joy of sharing.
1
Cut the avocado fruits in half, remove the pit, and cut again.
- Avocado: 2 pieces
2
Separate the flesh from the skin, place it in a blender (scrape the leftovers from the skin with a spoon and add to the main mass for color).
- Avocado: 2 pieces
3
Remove the skin from the tomatoes, cut the flesh in half, and add to the avocado along with garlic, onion, and chili.
- Tomatoes: 2 pieces
- Garlic: 2 cloves
- Red onion: 0.5 piece
- Fresh red bell pepper: 2 pieces
4
Pour in lime juice, add a few drops of Tabasco. Season with salt and pepper.
- Lime juice: 2 pieces
- Tabasco sauce: to taste
- Salt: to taste
- Ground black pepper: to taste
5
Grind to a homogeneous puree, place on a serving dish, and cover with plastic wrap.
6
Cool down.
7
Serve on the table, garnished with fresh coriander leaves.
- Ground coriander: 2 tablespoons
