The classic recipe for guacamole sauce requires only three ingredients - avocado, salt and lime or lemon juice. But today, such a truly traditional sauce is rarely prepared. Usually additional components are added.
Classic recipe with a minimum of ingredients
Components:
- 1 avocado;
- a small bunch of green onions (can be replaced with the same amount of onions);
- lemon or lime;
- a few sprigs of dill (or any other greens, such as cilantro);
- a couple of cloves of garlic;
- salt and black ground pepper(or spicy cayenne), to taste.
Cut the avocado into pieces, chop the onion and herbs. Pass the garlic through a press.
Place all ingredients in a blender and blend. Season the sauce with citrus juice, salt and pepper to taste.
Classic with tomatoes
Calling guacamole sauce made with tomatoes classic is not entirely true. However, today it is done quite often.
Ingredients:
- 1 avocado;
- a little green onion, to taste, or onion;
- one lemon or lime;
- 1-2 cloves of garlic;
- black or cayenne pepper, to taste, salt;
- 1 medium sized tomato.
The sauce is prepared in exactly the same way as the traditional version without tomatoes.
Then finely chop the tomato and add its cubes to the already ready mix. Stir.
Recipe with tomatoes and bacon
Guacamole with tomatoes is often made with another ingredient - fried bacon.
Everything is done in the same way as in the preparation of the classic recipe with tomatoes, only finely chopped fried bacon is also added along with the tomato slices in guacamole.
Usually, 3-4 strips of bacon are taken per serving from one avocado.
Original Sauce Recipes
Apart from traditional options avocado guacamole sauce, there are a variety of modern approaches to the preparation of this dish. Here is some of them.
Ingredients:
- 1 avocado;
- ½-1 mango;
- a little onion(preferably red);
- a few sprigs of cilantro;
- 1 lime;
- salt and black ground pepper, to taste.
The sauce is prepared in the same way as with tomatoes. Only instead of diced tomatoes, the avocado mass is mixed with mango pieces.
With beans, corn and sweet pepper
Ingredients:
- 1 avocado;
- 1 lime;
- half a large sweet pepper;
- ½ cup beans (preferably red);
- ½ cup canned corn;
- ¼ head of onion;
- 1/8 teaspoon cumin;
- a few sprigs of cilantro;
- pepper (preferably hot red) and salt, to taste.
Turn the avocado into a paste. Mix with chopped onion and red pepper. Add beans, corn, herbs. Salt, pepper, add cumin. Fill with lime juice. Mix.
With corn and soft cheese
Ingredients:
- 1 avocado;
- 1 lime;
- 1 clove of garlic;
- ½ machine corn;
- a little onion (preferably red);
- 50-70 grams soft cheese(any);
- a few sprigs of cilantro;
- salt and black pepper, to taste.
To make guacamole, mash the avocado with a fork. Add all other ingredients to it. Salt, pepper, season with lime juice.
Recipe with pomegranate
Ingredients:
- 1 avocado;
- 1 st. a spoonful of lime juice;
- 1 clove of garlic;
- ¼ small onion;
- a small bunch of cilantro;
- ½ medium sized pomegranate;
- salt and pepper, to taste.
Grind the avocado and onion in a blender. Add minced garlic and chopped herbs. Drizzle guacamole with lime juice. Salt and pepper. Throw in the pomegranate seeds.
Variant with watermelon and feta cheese
Ingredients:
- 1 avocado;
- 1 cup diced watermelon pulp;
- 1/3 cup feta cheese;
- 1-2 tbsp. spoons of lime juice;
- a little finely chopped onion (preferably red);
- a small bunch of cilantro;
- salt and pepper.
Turn the avocado into a paste. Add finely chopped onion and cilantro to it. Salt, pepper. Fill with citrus juice. Top with watermelon cubes and cheese.
C green peas and ginger
Ingredients:
- 1 avocado;
- 1 lime;
- ½ cup canned green peas;
- a small bunch of cilantro;
- 3-5 cm fresh ginger root;
- 1 clove of garlic;
- salt and pepper, to taste.
Unlike guacamole with corn, in which it is put whole grains, the recipe with peas involves grinding it in a blender along with the rest of the ingredients until it forms homogeneous mass.
Recipe with kale
Ingredients:
- 1-2 large kale leaves;
- 1 avocado;
- 2 tbsp. spoons of lime juice;
- salt and hot pepper, to taste;
- a little onion;
- a small bunch of cilantro.
Grind all ingredients, including kale, in a blender. Season the sauce with lime juice. Salt and add hot pepper.
What do you eat guacamole with?
There are a lot of options for serving guacamole to the table.
First of all, do not forget that this is the sauce. And, therefore, it can be served with meat, poultry, fish and even pasta.
Gaucamole is often eaten with vegetable chips - potato, carrot, beetroot. Also just fried potatoes.
A common way to serve sauce on toast, for example, for breakfast. Such a sandwich is often supplemented with boiled eggs.
Hamburgers are cooked with sauce. Put in pita bread, pita and a variety of cakes. Moreover, both in those that are made vegetarian, and in those that are stuffed with meat.
Guacamole is used as a salad dressing and as a filling for pizza and rolls. They are stuffed with eggs and tomatoes. Put in hot baked potatoes. Multi-component dish options are already in themselves.
In general, there are a lot of options for how to eat avocado sauce. The most popular ones are shown in the photo in the gallery. Step by step instructions are not needed here, since everything is clear intuitively.
The recipe for guacamole is a classic, but no one can ever stop you from experimenting with it. The most popular mexican sauce can instantly sparkle with unusual colors, if you use some of our recipes below.
Guacamole sauce - classic recipe
But before starting the experiments, let's turn to the base - simple sauce Mexican workers, which is usually served with corn tortillas and vegetables. You can prepare such a sauce without a recipe at all: mash the pulp of an avocado with lime juice, salt, pepper and you're done, but for those who take up such a dish for the first time, we give this simple recipe with the exact quantities of ingredients.
Ingredients:
- - 1 PC.;
- lime juice - 15 ml;
- green cilantro (chopped) - 1 tbsp. a spoon.
Cooking
Make sure you use a ripe avocado before you start cooking. The ripe fruit is soft and easily separated from the stone when cutting. Divide the avocado in half, remove the pit and scoop out the pulp with a spoon. Salt the flesh, sprinkle it with lime juice (not only for taste, but also to keep it from darkening), and then mash with a fork. Authentic guacamole does not have a soufflé texture, it is a rather heterogeneous mass, in which large pieces. At the end, add cilantro to the sauce and try.
What is usually eaten with guacamole? C, but you can also serve it with regular potato or pita chips, without any strong flavors.
Guacamole sauce - recipe
This sauce has a little offbeat, not classic taste. All by adding garlic and onion to the avocado paste.
Ingredients:
- garlic - 3 cloves;
- avocado - 3 pcs.;
- a handful of green cilantro;
- lime juice - 35 ml;
- purple onion - 65 g.
Cooking
In a mortar, make a paste of garlic cloves with a pinch of salt. Chop the onion as finely as you can, but do not mash it. Chop the cilantro. Puree the avocado pulp with a fork and mix with the prepared ingredients, pouring in the lime juice and adding a little more salt.
How to make guacamole at home?
The next variation of guacamole is already starting to resemble a salad, but this is not considered a curiosity in modern Mexican cuisine, on the contrary, avocado has a neutral taste, and therefore can be combined with any vegetables, including tomatoes, as in this variation.
Ingredients:
- cherry tomatoes - 10 pcs.;
- avocado - 3 pcs.;
- purple onion - 45 g;
- lime juice - 25 ml;
- a pinch of red pepper.
Cooking
Dividing the cherry into halves, remove the seeds from them, and chop the fruit walls. Finely chop the purple onion as well. Mash the avocado with a fork, then toss the puree with the prepared vegetables, lime juice, red pepper and a pinch of salt.
Avocado guacamole sauce
Over time, avocados also began to add a wide variety of dried spices, such as cumin, cayenne pepper and dried onions with garlic. Fresh alternatives like these are great if you want to make a smooth, soufflé-style guacamole without the extra chunks.
Ingredients:
- avocado - 2 pcs.;
- ground cumin - 1 teaspoon;
- dried garlic, onion, cayenne pepper - ½ teaspoon each;
- a handful of cilantro leaves;
- lime juice - 25 ml.
Cooking
After separating the pulp of the avocado from the skin, put it in a blender and send the spices, chopped herbs and lime 
juice next. Blend everything until you reach the desired consistency and serve with chips and vegetables.
For most, Mexico is associated with tequila, tortillas, hot sauces. The latter can rightfully be considered an integral part national cuisine countries. There are a lot of Mexican sauces. One of the most popular is guacamole.
Behind the exotic name lies a very tasty mixture made from vegetables.
Prepare guacamole from. Without this Mexican fruit, the sauce is unimaginable. It is he who is its basis.
Guacamole literally means "avocado sauce". In another way, it is called pasta. The reason for this is consistency. Depending on which serving method you choose, it may be puree-like or consist of ground ingredients. It is believed that guacamole is best prepared with a mortar. Then the sauce acquires a unique flavor!
There are many ways to use guacamole. It is served as a sauce for chips, tortillas, Mexican burritos. Can you eat it and how? independent garnish. It all depends on what exactly you prefer and what your lunch or dinner consists of, on which guacamole is served. For cooking delicious sauce It is worth paying attention to the quality of avocado fruits. They must be ripe. Finding the right avocados for guacamole is easy. Their skin should be dark in color. In daylight, it appears almost black. The fruit itself should not be very hard. Its consistency is malleable, reminiscent of butter. Often, an avocado for a recipe is taken out with an ordinary spoon.
There is no single recipe for Mexican guacamole. It is believed that it was prepared by the ancient Aztecs. Only the base of the sauce has survived to this day. In different parts of Mexico, they add to it different ingredients. At the same time, the base, avocado, lime, salt, is always the same.
Recipe for this spicy sauce simple. It goes well with meat and fish dishes. Unlike the same salsa, guacamole is not very spicy. Therefore, it can be eaten almost without restrictions.
Compound:
- Avocado - 2 pcs.
- Tomato - 1 pc.
- Onion - 1 pc.
- Red hot pepper or cayenne - 1 pc.
- Lemon juice - 2 tsp
- cilantro, salt - to taste
Cooking:
- Wash avocado, dry. Cut each fruit in half. Remove the stone, turn the skin inside out and scoop out the flesh with a fork or spoon.
- Put it in a separate bowl and bring to a state of puree with a fork or blender. Sprinkle the resulting mass with lemon juice.
- Peel the onion and chop finely. Chop cilantro. Slice the side of the pepper and remove the seeds. Rinse and dry, chop.
- Add the prepared ingredients to the avocado puree. Wash the tomato and chop finely. Add it to the resulting mixture. Salt the guacamole to taste.
Compound:
- Ripe avocado- 1 PC.
- big tomato
- Bulb
- Salt pepper, vegetable oil- taste
Cooking:
- . Cut into 2 parts, remove the large bone. Then remove the skin from it and cut the pulp or get it with a spoon. Place avocado in a deep bowl.
- Wash and dry the tomato. Peel the onion. Cut the tomato into small cubes. Chop the onion in the same way. Combine them with avocado and mix the mixture with a spoon. It should be pasty.
- Add some oil, salt and pepper. In order to speed up the process, you can chop vegetables and avocados in a blender. So the consistency will be more homogeneous.
- It is also believed that in the original recipe, finely chopped cayenne pepper and garlic are added to the vegetables. They give the sauce piquancy and spiciness.
Another way to make guacamole is to use salsa with an avocado. The mixture is especially hot!
Compound:
- Avocado - 3 pcs.
- Ready salsa sauce - 1 tbsp.
- Lemon juice - 1 tbsp. l.
- Salt - to taste
Cooking:
- Cut a clean dry avocado into 2 pieces. Separate the pulp from the stone and peel.
- Crush the resulting mass with a fork in a bowl to the state of gruel. Pour into it 1 tbsp. salsa sauce. Add lemon juice and salt. Quick guacamole is ready!
There are a lot of options for what guacamole is eaten with. Let's start with the simplest ones.
Eggs with guacamole sauce
Compound:
- Eggs - 6 pcs.
- Freshly prepared guacamole -0.5 tbsp.
- Salt and ground black pepper - to taste
Cooking:
- Boil large eggs. Cool and peel, cut into halves. Remove the yolks from the egg halves (they can be removed or used for other dishes).
- Put the guacamole into the empty cavity. Salt and pepper the appetizer. Arrange eggs with guacamole on a serving platter.
Another option for eating guacamole is nachos. These are traditional Mexican corn chips. Usually guacamole is served on big platter in a small bowl or container in the middle. Chips are laid out around it. They are dipped in sauce before being eaten. Guacamole also goes well with tortillas and burritos. They are eaten with him, periodically completely dipping.
If you want to spice up the sauce and don't have pepper on hand, you can replace it with a few drops. hot sauce Tabasco or any other. At the same time, it is better not to overdo it with spiciness. Guacamole, unlike many other Mexican sauces, is not very spicy.
Making delicious guacamole is pretty easy. In this case, it is better to determine in advance right amount sauce. Too much cooking is not worth it. It is believed that avocados oxidize quickly and this affects the taste of guacamole. It is best to prepare an amount that is enough for one use.
Some guacamole recipes do not contain lemon juice. If you want to cook a large number of sauce, it is better to use it. Lemon juice is an antioxidant. It prevents oxidation of the avocado. This contributes to the fact that the finished guacamole will turn out pleasant. Green colour. Otherwise, the oxidizing mashed avocado will turn it into a brownish mass.
Some cooks believe that guacamole flavored with lemon juice is better to hold before eating in the refrigerator. The sauce is covered with a lid and kept on the top shelf for a couple of hours. This gives it a richer flavor.
Apart from traditional ingredients, avocado, tomatoes, onions, you can add anything you like to the sauce. Of course, such recipes will be less traditional. Greens, hot peppers are suitable for guacamole. Some even add mayonnaise to it. It all depends on your preferences. As fillers, you can use shallots, basil, cilantro, cayenne pepper, garlic.
As an appetizer, guacamole is served in a deep bowl or in portioned salad bowls. You can dip cakes, burritos, chips in them.
If you like exotic, but at the same time healthy and light dishes, then be sure to try making guacamole. This sauce can be used as a side dish, an addition to main dishes and as an appetizer. Its advantage is ease of preparation and special, unique taste. Guacamole will add a Mexican flavor to an ordinary lunch or dinner and will not leave anyone indifferent.
Guacamole is a traditional sauce of Mesoamerica, which, thanks to the Aztecs, became available to European civilization, like cocoa or corn. Easy to prepare, extremely tasty, healthy, spicy, with its own unique taste, the sauce spread from Mexico, where the Aztecs traditionally lived, to neighboring countries, received several variations in South America, where the Venezuelans especially liked it, moved across the Atlantic, made its way to European restaurants and slowly won the hearts of gourmets of all countries. This sauce has many cooking options, but the main constant component - avocado - is present in all options.
Unfortunately, there are no Aztec documents about the preparation and use of this sauce, and the earliest evidence of it refers to the mention of the Spanish conquerors, who described guacamole sauce in their notes as “a gift to the Toltecs from the god Quetzalcoatl”. The Toltec civilization lived before the Aztecs and inheritance is quite logical recipes a young culture in an older one. The Spaniards have already recorded the Aztec version of the sauce, made from dark-skinned avocados, green peppers chili, the American version of Indian coriander or cilantro and tomatoes. There was no exact information about seasonings, proportions and special ingredients, which made it possible to experiment over the past 500 years, crystallizing several successful combinations.
The main composition of guacamole comes down to six components:
. Avocado
. green chili peppers
. Green coriander (cilantro)
. tomatoes
. Lime
. Salt
Additional components are added to taste and serve to create variations of the sauce, giving it special properties:
. Onion
. Garlic
. red chilli
. Olive oil
In the US, avocados are relatively expensive, and guacamole is considered an elite sauce. Sometimes, to create additional volume, mayonnaise is added to the composition of the sauce, which significantly changes the taste and purpose of the sauce, and also makes it unnecessarily high-calorie and, given the composition of industrial mayonnaise, even unhealthy. Mayonnaise is added in Canada, England, Australia and some other countries, copying the USA in this.
In Mexico, where the Toltecs and then the Aztecs lived in ancient times, there are two main types of sauce. The first is prepared exclusively by hand, using a mortar and pestle. The avocado is kneaded, peppers, herbs and tomatoes are ground in a mortar, salt and lemon or lime juice are added to them. This type of processing makes traditional guacamole related to Abkhaz adjika, the ingredients for which are also ground in a stone mortar or simply on a stone. This method allows you to destroy the structure of vegetables, fruits and herbs with minimal oxidation by oxygen and contact with the metal, which means it allows you to leave more useful substances in the sauce, literally “squeeze out” the aromatic components, getting the maximum taste and benefit from the products. This is how the Aztecs prepared guacamole. Distinctive feature rubbing method - the remaining small pieces, fragments of the pulp, heterogeneity of the structure, preservation of the color of the ingredients.
An important part of the preparation is the addition of lime juice, which stops the oxidation of the avocado pulp and keeps the sauce nice greenish color, preventing it from becoming brown and unsightly. An alternative method is to grind all the right ingredients in a mixer, which allows you to get a homogeneous puree-like mass of brown-green color. With a clear plus in the form of speed and ease of preparation, the method has the main disadvantage in the form of the inevitable loss of vitamins and aroma due to the high degree of oxygen oxidation during whipping with a mixer or blender, as well as additional oxidation from the contact of the components with steel knives of kitchen tools. Avocados are especially strongly oxidized, for which lemon or lime juice is added to the sauce at the very beginning.
The preparation of the sauce does not take much time, even if you use the grinding method in a mortar. It takes much longer to prepare the ingredients and wash the dishes. For the sauce, they usually take a fresh avocado, divide it in two, take out the bone, 
rub with a fork, leaving small fragments. The peel is not used in the sauce. Peppers are washed, seeds are removed. Tomatoes are scalded with boiling water, peeled, seeds and seeded pulp are removed, leaving only the dense part. In this sense, the preparation of tomatoes is similar to the preparation for the Spanish cold soup gazpacho, which also has Aztec roots. Modern Mexican cuisine uses coriander greens or cilantro, as it is called in the Caucasus, although it is believed that another plant was used that resembled cilantro in flavor. One way or another, coriander greens go very well with avocados. In addition, lemon is almost always used as a universal means of slowing down oxidation. A little lemon juice keeps the fresh, beautiful greenish color of the avocado fresh and refreshes the taste of the sauce. The amount of salt and chili varies by region and tradition. In Mexico, the sauce tends to be spicier, while in the US it is more salty. Note that as a rule, the smaller the size of the pepper, the sharper it is, therefore, for less sharpness, it is recommended to use large peppers. 
tsy.
Additional components in the form of onions and garlic are likely to have Spanish roots. These two elements quite strongly change the taste and aroma of the sauce, making it look like sauces. mediterranean cuisine, for example, in Greek tzatziki, salsa and even aioli. By the way, after the Europeans fell in love with the sauce, in its recipe you can increasingly find olive oil, and it really nicely changes the taste and gives a slight olive note in the aroma. Additional spices, for example, black pepper, coriander seeds and others are also more characteristic of a European reading of the Aztec heritage and are not mandatory. Guacamole is good because it can be prepared with different tastes- from sweetish and slightly spicy to spicy-spicy-salty, depending on the main dish, to which the sauce is served.
Guacamole sauce is often served with nachos corn chips and Mexican beer, which is usually drunk with a lime wedge. The sauce also goes well with other Mexican appetizers, such as fajitas, a meat and vegetable dish served in a tortilla made from corn or wheat flour. However, guacamole is suitable not only for Mexican dishes, but also for international ones. The sauce goes well with poultry meat, such as chicken, lean beef, fresh and stewed vegetables, greenery and simple side dishes rice or french fries. Guacamole pairs well with seafood such as shrimp and squid. The sauce can be served separately with fish, used as a filling for tartlets, a spread for mini-sandwiches or toasts. Especially tasty is thinly sliced rye or dried in a toaster. wheat bread, cut into squares and smeared with guacamole sauce. Such an appetizer can easily be served with beer at a meeting of friends or as an appetizer before the main course.
The beauty of the sauce is its endless variability. The "correct" guacamole, like most dishes, should have an excellent fresh taste with the individual features of the master who prepared it. An infinite number of sauce options, its flexibility and ability to "absorb" into the composition additional ingredients of the healthiest Mediterranean cuisine allow you to use guacamole in the most unexpected combinations.
Feel free to try and live delicious!
Alexey Borodin
To complement or emphasize the taste of your favorite dish, all chefs use a variety of sauces. Given that most overseas fruits today can be easily purchased at the nearest supermarket, we suggest you learn how to cook a bright, tasty and nutritious Mexican avocado sauce - guacamole. Check out our selection of step by step recipes.
History of Mexican Avocado Sauce
Centuries ago, avocados were considered inedible. However, the brave Mayan princess still dared to try the fruit, for which she was rewarded with enlightenment, eternal youth, and beautiful children. So says an ancient legend, the veracity of which only time knows. However, now this is no longer so important, because the avocado has firmly entered many cuisines of the peoples of the world and does not cease to be one of the leaders in terms of benefits among many other fruits.
Avocado has been recognized as the most nutritious fruit in the world. On September 25, 1988, the corresponding information was entered into the Guinness Book of Records.
Who came up with the idea to cook wonderful guacamole from this wonderful fruit? The name of the sauce comes from the Aztec words "ahuacatl" (avocado) and "molli" (sauce), so there is an opinion that it was this Indian people who came up with the recipe, which is still a success today. According to other written sources, the first information about guacamole is found in English and Spanish written memos that date back to the beginning of the 20th century. One way or another, the sauce has a history, with roots going back to traditional cuisine Mexico.
What is it made from and served with?
In addition to the main ingredient - avocado, the essential components of the simplest guacamole are lime (or lemon) juice and salt (ideally sea salt).
However, given the fact that all recipes are subject to changes and additions by culinary specialists, you can find options with the addition of spicy and / or bell pepper, tomatoes, onions, garlic, herbs (most often cilantro), various seasonings. A frequent ingredient in the dish is olive oil, less often mayonnaise can be found in recipes.
Do not be surprised that on culinary sites there are recipes for exotic dishes with the addition of fruits, cheese, meat, fish and seafood. Everyone cooks this dish to their taste!
Traditionally, the sauce is served with Mexican corn tortillas- tortillas. In addition, guacamole is good with bread, plain or thin pita bread, crackers and any chips, with toast.
It should also be prepared as a side dish for meat and fish dishes, or as a salad for pasta and potatoes: to do this, simply cut the components indicated in the recipe larger and do not puree the dish.
Cooking guacamole at home: step by step recipes with photos
Classical
There is an opinion that classic version Guacamole should be considered a sauce made with only avocado, lime juice and salt. However, this recipe can rather be called basic, since it is on its basis that all other varieties of this wonderful dish are prepared. The simplest option from three ingredients is extremely rare. We bring to your attention the classic recipe, which is used most often.
Ingredients:
- 3-4 avocados;
- 1 lime or lemon;
- 1 shallot;
- 1 chili pepper;
- 1 bunch of cilantro or parsley;
- 2-3 tablespoons of olive oil;
- coarse salt - to taste.
Cooking:
- Prepare everything necessary products. Wash the avocado and lemon, pat dry. Rinse greens under running water and shake lightly.
Prepare everything you need to make the sauce
- cut tropical fruits and remove the bones. You can do this with a small spoon. Another option is to gently stick the knife into the stone and turn it slightly to the side, separating the seed from the pulp.
cut tropical fruits and remove the bones
- Transfer the pulp to a clean, dry container, grind to a puree. Avocados can be mashed with a fork or spoon, a potato masher, ground with a blender, or passed through a meat grinder.
Shred the avocado with a fork, blender, or potato masher
- seeded pod hot pepper finely chop with a knife, add to mashed avocado.
Add crushed chili to bowl with avocado pulp
- Peel the shallots from the husk, finely chop, transfer to a bowl with sauce. Instead of shallots, you can use red or white lettuce. An ordinary onion vegetable has a rather sharp taste and aroma, so it is not recommended to use it for this sauce.
Add chopped onion to sauce
- Pour chopped fresh herbs into a bowl.
The next step is fresh parsley or cilantro
- Squeeze the juice of a lime or half a lemon directly into the bowl of avocado. These simple actions prevent the avocado from oxidizing, so that the sauce retains its rich, bright color.
Pour in the olive oil.
Pour in the olive oil
9. Thoroughly mix the sauce.
Mix all ingredients well
10. Transfer the guacamole to a clean bowl and serve with chips or bread.
Serve the sauce with nachos or other chips
With tomatoes
Guacamole with fresh tomatoes has a richer taste and from the very first minutes attracts attention with its brightness.
Bright and tasty guacamole with tomatoes and chili peppers can be a great side dish
You will need:
- 1 large tomato;
- 1 chili pepper;
- 1 onion;
- fresh cilantro;
- green onion;
- ground black pepper - to taste;
- salt - to taste.
Cooking:
- Cut the avocado. Use a knife to remove the bones. Scoop out the fruit pulp with a spoon into a small bowl.
Remove pits from avocado
- Wash a large ripe tomato, dry it, cut into cubes and add to the avocado.
cut the tomato
- Finely chop the peeled onion.
Sliced white lettuce
- Remove the seeds from the hot pepper and chop the chili with a knife.
Chop the chili
- Chop a few sprigs of fresh cilantro.
Chopped cilantro adds flavor to the sauce
- Add hot peppers and herbs to the avocado with tomatoes, pour the resulting mass well with lime juice.
Squeeze the juice from the lime
- Mix the sauce thoroughly.
Mix all ingredients
- Serve with corn tortillas and garnish with cilantro leaves.
Video: how to cook guacamole with tomatoes
With bell pepper and parsley
Thanks to the rich aroma of juicy bell peppers and fresh herbs, guacamole prepared according to this recipe makes you fall in love with it already in the process of preparation!
Ingredients:
- 3-4 avocados;
- 1–2 chili;
- 1 red bell pepper;
- 1 ripe tomato;
- 1-2 limes;
- 1 bunch of fresh parsley;
- 1-2 tablespoons of olive oil.
Cooking:
- Stock up on the ingredients you need to make guacamole. Wash and dry them.
Prepare the products
- Cut one large tomato into small cubes. In some recipes, tomatoes are crushed using a blender or meat grinder, but the pieces of vegetables in the sauce make it more appetizing in appearance.
Cut the tomato into small cubes
- Cut the bell pepper, peeled from the stalk and seeds, into small squares.
Chop bell pepper
- One or two chili pods (also pre-remove the seeds) very finely chop with a knife or pass through a press.
Chili pepper cut very finely
- Chop a bunch of fresh parsley.
Chop fresh herbs with a knife
- Remove pits from avocado. Separate the pulp from the peel, put in a bowl.
Engage in the preparation of the avocado: put the pulp in a bowl
- Mash the avocado flesh into a puree using a fork.
Mash the pulp with a fork
- Pour the juice of 1-2 limes over the avocado.
Squeeze lime juice into a bowl
- Add all the previously prepared vegetables, herbs and a couple of tablespoons of olive oil to the sauce.
- Serve guacamole on the table with pita bread or bread.
Such guacamole does not look like a sauce, but like a full-fledged salad.
For spiciness in the sauce, instead of chili, add finely chopped red or white lettuce onion, as well as garlic. In order not to spoil the sauce with many rich ingredients, use one.
Recipe by Jamie Oliver
The world-famous culinary specialist Jamie Oliver did not ignore the exotic sauce. Its cooking option can be found on the "tasty" pages of many peoples of the world. The components of the sauce are not much different from other options, but the “naked chef” suggests mashing the pulp of the avocado with a blender, rather than mashing it by hand.
You will need the following ingredients:
- 2 ripe avocados;
- 5-6 cherry tomatoes;
- 1-2 limes;
- 2 stalks of green onions;
- 1 small chili;
- a few sprigs of fresh cilantro;
- 1 tablespoon of olive oil;
- salt and black ground pepper to taste.
Cooking:
- Place a few sprigs of fresh cilantro, a couple of stalks of green onions, and a small chile pod (de-seeded) into the bowl of a blender or food processor. Grind food using the average speed of the device.
Chop cilantro, green onion and chilli
- Remove the pits from the avocado. Jamie Oliver suggests doing this by removing the petiole of the fruit and pressing hard on it so that the pulp slides out of the shell. However, it is worth noting that this option is only suitable for very ripe fruits. If the avocado is hard, you can simply cut it in half, remove the pits with a spoon or knife, and then separate the flesh from the peel in a more familiar way.
The next step is to peel and pit the avocado.
- Transfer the avocado and cherry tomatoes to the blender bowl, mix again at low speed.
Mix greens, avocado and cherry tomatoes
- Add lime juice and olive oil to the mixture.
Pour in the lime juice
- Season the guacamole with salt and ground black pepper to taste, mix again, transfer to a clean container and serve. Oliver suggests serving guacamole with lightly grilled tortillas and fresh vegetables.
Eat to your health!
With ginger and lemon juice
This version of the sauce conquers not only piquant taste but also a unique flavor. However, keep in mind that a large amount of ginger can spoil the dish..
You will need:
- 1 tomato;
- 1/2 bell pepper;
- 1/2 large white onion;
- 2 tablespoons of lemon juice;
- a piece of fresh ginger;
- ground black pepper;
- salt;
Cooking:
- Peel the avocado from the peel and seeds, transfer to a mortar and mash.
Mash avocado until smooth
- Cut half a bell pepper without seeds into squares, a tomato and half an onion into cubes. Grate a piece of fresh ginger on a fine grater, chop with a knife or pass through a press. Transfer the prepared ingredients to a mortar with mashed avocado.
Place all ingredients in a mortar with avocado pulp
- Squeeze the juice of half a lemon or lime into the sauce, add ground black pepper and salt. Mix the guacamole well.
Mix all the guacamole ingredients
- Cut the tortillas into segments and toast lightly in a dry frying pan or oven.
Cut the tortillas and dry them in the oven or in a dry frying pan.
- Transfer the ginger guacamole to a clean bowl, garnish with a sprig of fresh herbs, and serve with toasted corn tortilla pieces.
Guacamole with ginger is amazingly flavorful!
With sour cream
As mentioned above, in some guacamole recipes you can find such an ingredient as mayonnaise. We invite you to get acquainted with more useful and original recipe guacamole with sour cream.
Video: how to cook the easiest guacamole with sour cream
Despite the numerous options for serving guacamole, the dish is still traditional in combination with chips. Corn tortillas can be easily bought in modern supermarkets. However, what if this is not possible? No problem! You can replace nachos with chips made from thin lavash, or ordinary potato.
Lazy forum recipe
I usually cook this dip when there is no time at all or it’s too reluctant to cook (and the stomach completely refuses to accept such an excuse girl_haha) or when you need to serve it quickly and so that everyone is satisfied good2 . Goes great with beer and wine. You can eat chips, bread rolls (not with chips, bread rolls, namely bread rolls! So much tastier! Wink), bread, as you like Drinks or Beer Attention, this recipe is far from real, the original is much more products is added, but we have a very lazy option ... girl_blush2 Maybe someone will need my express recipe sharik
For a medium bowl (for about 2 people) you will need: * Ripe avocado (soft) - 2 pcs. * Lemon juice - About half a lemon, but you can also concentrate * Fresh dill (you can also dry) * Salt, pepper
Cut the avocado into 2 halves, remove the pit, gently scrape the pulp with a spoon into a bowl - mash the pulp with a fork or crush or into a blender (I don’t like it in a blender - there is a lot of valuable yummy left on the walls). Finely chop the dill and add to the avocado, pour lemon juice, add black pepper (preferably freshly ground) and the more the better, but do not pepper, salt is also to taste. 5 minutes and you're done! Wink It turns out sooooo delicious, swept away in a matter of minutes!
Lavender
https://forum.say7.info/topic16396.html
Video: how to quickly make simple guacamole
In modern cooking, there are many dishes with mysterious, and sometimes quite strange, at first glance, names, but you should not be afraid of them. Thanks to the development of recipes from different peoples of the world, we get a wonderful opportunity to enjoy the taste of dozens and hundreds of wonderful dishes, many of which become our favorites. And guacamole is a prime example. Do you like to cook Mexican sauce? Share with us your secrets. Enjoy your meal!
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