Classic guacamole recipe and original cooking methods. Guacamole - what is it and the ingredients of Mexican avocado sauce, how to cook at home

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, taking into account the fact that all recipes are subject to changes and additions by chefs, you can find options with the addition of hot and / or bell peppers, 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 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 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
Finely chop the pod of hot pepper, peeled from seeds, with a knife, add to the avocado puree.
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;
black ground pepper- 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, the 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, it should be taken into account that a large number of ginger can ruin a dish.
You will need:

1 tomato;
1/2 bell pepper;
1/2 large white onion;
2 tablespoons 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 a more useful and original recipe for 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 is too reluctant to cook (and the stomach completely refuses to accept such an excuse girl_haha) or when it is necessary to serve the table 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, much like the original 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 over 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. Bon appetit!

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Guacamole is the simplest and at the same time the most delicious Mexican sauce. For classic version sauce will need a few avocados, a spoonful of lemon juice and salt. More sophisticated chefs add tomatoes, shallots, and combinations of several spices. Guacamole occupies 2 gastronomic positions at once - sauces and appetizers. This is possible due to the special consistency, which depends on the quality and degree of maturity of the avocado.

What you need to know about the visiting card of Mexico, how to cook and what to eat with guacamole?

General characteristics of the food component

Guacamole is a Mexican cold appetizer/sauce made from pureed avocado pulp. None of the components of the dish passes heat treatment. All components arrive on a plate in fresh, which provides maximum benefit and high nutritional value.

The origin of the dish is closely related to its main ingredient - avocado. Guacamole is believed to have originated with the Aztecs. The birthplace of green fruits is the state of Puebla (Mexico). In one of the local caves, archaeologists found an ancient jug, the shape of which completely repeated the fruit. Avocado cultivation began as early as 1500 BC. Today there are more than 500 varieties, and plantations are spread almost all over the world.

The first mentions of cold appetizer listed in the notes of the Spanish conquerors. The conquistadors called the fruits a gift from the local gods. There is a legend according to which the divine patron of sciences and arts told the recipe for guacamole to the Aztecs. The people took advantage of the knowledge and began to prepare snacks from the oily pulp. Each subsequent people changed the recipe, added new ingredients, but always left a nutritious fruit at the base.

Today, the sauce recipe varies from institution to institution. Some add onions, tomatoes or sour cream to the appetizer, others - seafood or various varieties meat. For example, in America they prefer saltier guacamole with a minimum set of ingredients, while in Mexico they prefer spicy guacamole with an additional portion of hot chili.

Useful properties of the dish

The composition of guacamole is considered ideal. All components of the snack are served fresh without sugar, unhealthy fats, thickeners or preservatives. Another advantage of the dish is variability. Avocados can be paired with any vegetable/fruit/meat/fish combination. It all depends on your gastronomic preferences and imagination. The main thing is to follow the quality of the culinary set.

Let's focus on the main component of guacamole - avocado. The second name of the fruit is “crocodile pear”, and the product itself is even included in the Guinness Book of Records for its extreme nutritional value and benefits. How is the product really useful and is the world record justified?

Mexican scientists have devoted more than one scientific work to the crocodile pear. They have proven that regular consumption of avocados slows down the aging process. How? The composition of the food component protects the skin from free radicals, nourishes and tones it due to Omega-3 and improves detoxification. Detox regulates the internal microflora, which is necessarily reflected in your skin - it shines and evens out.

Fruit affects not only external, but also internal beauty. Scientists from UNISA have proven that avocado improves memory and helps to concentrate even in stressful situations. What's the secret? in monounsaturated fats. They protect nerve cells, stimulate cerebral blood flow and improve mental performance of a person.

American scientists also contributed to the study of the product. They advise people with obesity or those who want to lose the hated 2-3 kilograms to eat avocados. high nutritional value“Deceives” the body, and we feel full after a few pieces of oily pulp. Saturation, at the same time, lasts for several hours, which protects against overeating. Also, the fruit regulates the level of cholesterol in the blood and helps to cleanse the blood vessels.

What else is the product useful for:

Protects joints. Regular use Reduces arthritis pain and improves joint health. Avocado oil seems to lubricate the mobile joints of the skeleton and further strengthen them.
Protects eyesight. Lutein and zeaxanthin (carotenoids from avocados) reduce the risk of cataracts, retinal and central vision damage.
Strengthens immunity. The main defender of immunity is vitamin C (ascorbic acid). Its concentration is 10 milligrams per 100 grams of fruit. Ascorbic acid fights infections, stabilizes the microflora and increases the protective functions of the body.
Reduces pressure. This is possible due to potassium (K) and magnesium (Mg). The balance of nutrients in the crocodile pear is much higher than in kiwi or bananas. They lower arterial pressure and are simply necessary for the quality of life of hypertensive patients.
Supports the body during pregnancy and lactation. The product contains folic acid, which is essential for both mother and baby. It is responsible for the normal growth of the fetus, prevents the development of defects and placental insufficiency.
Has a neutral taste. Avocado goes well with any product - both with a piece of veal and with a spoonful of viscous honey. The product can be combined with all possible ingredients and even make nutritious smoothies based on it. Avocados are often used in vegan baked goods in place of eggs.

How to prepare the sauce

We will need:

avocados (take the most ripe fruits with a barely darkened peel) - 2 pieces;
hot peppers- 1 piece;
concentrated lemon or lime juice - 2 tablespoons;
salt / pepper / spices / herbs / garlic to taste;
tomato - 1 piece.

Cooking

Cut the avocado in half, remove the pit and scoop out the flesh with a spoon or sharp knife. The flesh should be tender, soft and buttery - it is this structure that is ideal for making guacamole. If the structure of the selected avocado is dense, then the fruit is not ripe. Leave it for a few days room temperature until full maturity.

Important: ripe avocado- soft and pliable, and its peel is colored in a dark shade or dotted with dark spots. To check the degree of maturity - squeeze the fruit. If dents remain from the fingers, the avocado is ripe.

Grind the pepper (after removing the seeds / veins), garlic, tomato and herbs to taste. Mix all the chopped ingredients in a deep bowl and mix thoroughly with a spoon. If you want to get the most delicate structure without lumps - pass the mixture through a sieve or fine grater. As soon as you have achieved the desired consistency, pour in a few tablespoons of lemon / lime juice, add spices and mix the sauce again.

Important: when exposed to open air, the sauce oxidizes. The green flesh of the avocado darkens, and notes of bitterness are formed in the taste. To neutralize oxidation - wrap a container of guacamole in cling film or foil.

With what and how to serve guacamole

The serving depends on your personal preference. Classic Mexican guacamole is sure to be served with a serving of nachos. Nachos - thin chips corn tortilla. This is one of the variations potato chips with a different composition, form and additives. American films often show sitting in front of the TV with a tray of nachos. In the center of this tray, there is always a jar of green liquid - this is the avocado sauce.

Mexicans love guacamole so much that they eat it with spoons and add it to everything. National dishes. One of them is fajitas. This is a snack that consists of soft wheat cake tortillas and toppings. Among them comes across meat, cheese, vegetables, seafood and guacamole. The tortilla is always served separately from the toppings, so that each guest can make their own choice and wrap their own fajitas.

Avocado appetizer can be spread on bread/bread/lavash, added to soup, salad, meat/vegetable/fish dishes. If you are not sure that all guests will like the vegan sauce, serve it in a separate container without mixing it with the main course.

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.

Avocado guacamole is made. 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 supple, reminiscent of butter. Often, an avocado for a recipe is taken out with an ordinary spoon.

Guacamole: sauce

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.

Guacamole Sauce: Recipe

Compound:

Ripe avocado - 1 pc.
big tomato
Bulb
Salt, pepper, vegetable oil - to taste

Cooking:

Prepare avocado. 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 considered that in original recipe finely chopped cayenne pepper and garlic are added to the vegetables. They give the sauce piquancy and spiciness.

Guacamole: recipe

Another way to make guacamole is to use salsa with an avocado. The mixture is especially hot!

Compound:

Avocado - 3 pcs.
Prepared 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!

What do you eat guacamole with?

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, but you don’t have pepper on hand, you can replace it with a few drops of hot Tabasco sauce or any other. It’s 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 the right amount of sauce in advance. 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 amount of sauce, then it is better to use it. Lemon juice is an antioxidant. It prevents oxidation of the avocado. This will ensure that the finished guacamole will turn out to be a nice green color. 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 well-known Mexican avocado sauce, especially popular among sports enthusiasts and proper nutrition because it has a lot of health benefits. This is mainly due to the main ingredient in its composition - the incredibly nutritious avocado, the consumption of which is highly recommended by nutritionists. Read further on the site: what is guacamole and what it is eaten with, how to cook according to the classic recipe and much more.

What is guacamole?

Guacamole is a traditional Mexican dish (sauce, appetizer) with a creamy consistency, consisting of mashed potatoes made from avocados, tomatoes, onions, chili peppers and other seasonings, usually served with nachos chips and tortilla tortilla.

The word guacamole comes from the Aztec word ahuacamolli, which means "avocado sauce".

The traditional Mexican way of cooking, pioneered by the Aztecs, remains the same to this day. The simplest version of guacamole is simply mashed avocados with salt and seasonings.

There are also non-traditional or novel recipes for making guacamole: with pear, peach, egg, jalapeno, celery, pomegranate seeds, etc.

What does guacamole sauce look like - photo

Composition of guacamole sauce

Every cook has their own approach to how to make the "best" guacamole, but the most common ingredients are:

avocado;
tomato;
garlic;
cilantro;
salt;
lime;
jalapeno.

When you make guacamole, use only the freshest ingredients for better taste and health benefits.

How to choose an avocado for guacamole

The main ingredient in guacamole is nutrient-rich avocados.

Check the fruits for maturity by gently pressing them. If they are hard, the avocados are not yet ripe and will not give good taste. The surface should bulge a little. Too soft, that is, overripe fruits, will not work.

What else to add to guacamole

The simplest recipe includes a combination of chopped avocado, chopped onion, lime or lemon juice, salt, pepper, and garlic. Classic guacamole also contains chopped tomatoes.

Longtime fans of this sauce know that there is nothing wrong with adding different seasonings. The taste can be made sweeter, sourer, or spicier with additional ingredients.

Addendum fresh fruit, vegetables, nuts, spices and herbs only increases the number of fans of this versatile sauce.

How to choose and where to buy guacamole sauce

Look for ready-made guacamole in the sauce aisles of major supermarkets and grocery stores.

Choose the product with the simplest list of ingredients. Many brands add sugar, artificial flavors, colors, or large amounts of sodium, so check labels before buying.

Some manufacturers may not even add real avocados, except for flavorings that mimic it! Consuming this kind of guacamole is not recommended as you lose all the health benefits that a natural product has to offer.

Still, the best option is to cook it yourself at home. You will be able to use only fresh ingredients and you will know for sure that nothing harmful will be contained in the sauce.

How to make guacamole at home

The varieties of this sauce are endless. Guacamole recipe can be as simple as just ripe avocado pulp ground with salt and juice. Other versions are more complex, containing additional components.

Once you get the hang of the basic (classic) guacamole recipe, you can experiment with adding other ingredients to make your sauce unique.

Simple and incredibly delicious classic guacamole recipe

What you will need:

3 ripe avocados;
1 chopped cherry tomato;
3 tablespoons freshly squeezed lime juice;
¼ cup chopped fresh cilantro;
2 cloves of garlic, minced;
¼ st. finely chopped onion;
1 crushed jalapeno pepper;
½ teaspoon sea salt.

How to cook step by step:

Cut the avocado in half. Remove the bone. Make slits on the inside of the avocado with a knife and scoop out the flesh with a spoon.
Fluff it up with a fork. Do not overdo it! Guacamole should not have a smooth consistency.
Blend with remaining ingredients until desired consistency is reached. Be careful with pepper! Put half first the right amount and try. Add more if necessary.
Sprinkle with cilantro.

Jamie Oliver's Super Quick and Easy Guacamole Recipe

Ingredients:

½ small red onion;
1-2 fresh red chillies;
3 ripe avocados;
1 bunch of fresh cilantro;
6 cherry tomatoes;
2 limes;
extra virgin olive oil;
salt, black pepper to taste.

Cooking method:

Peel the onion and remove the seeds from 1 chilli, then coarsely chop them on a large board.
Remove the skin from the avocado and mash the pulp.
Grind it all together until it blends perfectly.
Leave a small part of the cilantro leaves, and coarsely chop the rest and add the tomatoes, continuing to grind it all together.
Add the juice of 1-2 limes and 1 tablespoon oil, then salt and black pepper to taste.
Chop up the remaining chili if you like. spicy sauce. Garnish with the remaining herb sprigs, then serve.

How to make guacamole without avocado

This version of the sauce is a great alternative to guacamole for those who are watching their weight or do not like avocados.

Ingredients:

340 grams of frozen green beans;
½ cup chopped green cilantro;
¼ cup lime juice;
¼ cup finely chopped onion;
2 cloves of minced garlic;
1 tbsp chopped jalapeno pepper(optional);
½ tsp salt;
¼ tsp chopped cumin;
¼ tsp coriander seeds;
a pinch of sugar;
1 tablespoon vegetable oil.

Boil two cups of water in a small saucepan. Add beans. Bring to a boil at high temperature.
Reduce heat to low and simmer for 3 minutes. Turn off the stove and close the pot with a lid. Let it stand for 7-9 minutes. Drain the water.
Place all remaining ingredients, except for vegetable oil, in a blender. Add ¼ cup of water. Beat on medium speed, gradually pouring in vegetable oil.

How to cook nachos with guacamole sauce - video

How and how much guacamole is stored

Guacamole lovers are well aware that this juicy-creamy, delicious-tasting sauce quickly oxidizes and darkens, that is, it becomes an unappetizing brown color. The sourness of the lemon juice found in most recipes helps slow the process down a bit, but it's not enough.

When stored this way, guacamole can be made ahead of time and refrigerated overnight.
You can use waxed or parchment paper. To do this, you will have to cut out a circle that would fit exactly on the guacamole.

Look for the shelf life of the sauce from the store on the packaging: due to the addition of preservatives and other chemical components, it can be long.

Health Benefits of Guacamole

Because there are so many recipes for guacamole, it's hard to get the nutritional value right.

For example, here are the indicators for a simple guacamole, consisting of one avocado, a small tomato and an onion:

calories : 271 calories;
fats : 21.2 g;
carbohydrates : 21.9 g;
protein : 4.2 g;
dietary fiber : 11.5 g;
sugar : 5.8 g

Guacamole serves as a source of several essential nutrients that provide health benefits. The avocado used as the main food contains a monounsaturated fat, which is called "healthy", as well as a significant amount of fiber, potassium and vitamins.

Avocados also contain an abundance of phytochemicals that have been shown to help prevent certain health problems, such as:

The plant chemical beta-sitosterol helps maintain healthy cholesterol levels.
The carotenoids lutein and zeaxanthin promote eye health and reduce the risk of macular degeneration, a major cause of vision loss as we age.

Guacamole with one avocado, small tomato and juice of one lime contains:

45.8 milligrams of vitamin C - about half the recommended daily intake for men, or just under two-thirds for women;
4.16 mg of vitamin E or 27% of the daily value.

Contraindications (harm) and side effects of guacamole

Allergic reactions are possible on the avocado contained in the guacamole sauce. Symptoms may include diarrhea, nasal congestion, runny nose, shortness of breath, swelling, abdominal pain, and vomiting. If you experience any of these symptoms, contact your doctor immediately.

If you are eating this sauce in a restaurant or elsewhere, always ask what ingredients are included in guacamole as some recipes may contain spicy ingredients, for example, jalapeno or cayenne pepper, which are contraindicated in reflux, gastritis, stomach ulcers.

What do you eat guacamole with?

Guacamole is primarily used to dip nacho chips or tortillas in, but there are many other ways to enjoy its inspiring flavor:

It is put on sandwiches and pizza, as well as shawarma and hamburgers.
If you like eating sandwiches for breakfast, spread guacamole instead of butter on your bread and top it with sausage and cheese.
Hard boil the eggs, peel and cut them in half. Then take out the yolk, chop, mix with guacamole and fill the halves with this mixture.
The creamy texture of guacamole and mouth-watering flavor make it the perfect salad dressing. Dilute it a small amount olive oil, water or lime juice, or a mixture of both, until you get the right flavor and texture.
It can be used instead of sour cream on oven-baked potatoes, pasta salad, rice, grilled vegetables, beans or risotto.
Guacamole goes well with fried fish.
Carrots, celery and bell peppers are delicious with this sauce.

Guacamole is a super nutritious food that is highly recommended as part of a healthy diet. This is one of the best options among many others healthy sauces and condiments. The only thing to keep in mind is to use only natural ingredients as in the recipes above.

More sophisticated cooks add tomatoes, and combinations of several spices. Guacamole occupies 2 gastronomic positions at once - sauces and appetizers. This is possible due to the special consistency, which depends on the quality and degree of maturity of the avocado.

What you need to know about the visiting card of Mexico, how to cook and what to eat with guacamole?

General characteristics of the food component

Guacamole is a Mexican cold appetizer/sauce made from pureed avocado pulp. None of the components of the dish undergoes heat treatment. All ingredients arrive fresh on the plate, which ensures maximum benefit and high nutritional value.

The first mention of a cold appetizer is in the notes of the Spanish conquerors. The conquistadors called the fruits a gift from the local gods. There is a legend according to which the divine patron of sciences and arts told the recipe for guacamole to the Aztecs. The people took advantage of the knowledge and began to prepare snacks from the oily pulp. Each subsequent people changed the recipe, added new ingredients, but always left a nutritious fruit at the base.

Today, the sauce recipe varies from institution to institution. Some add onions, tomatoes or to the appetizer, others - seafood or various types of meat. For example, in America they prefer saltier guacamole with a minimum set of ingredients, and in Mexico they prefer spicy with an extra portion of spicy.

Useful properties of the dish

The composition of guacamole is considered ideal. All components of the snack are served fresh without harmful thickeners or preservatives. Another advantage of the dish is variability. Avocados can be paired with any vegetable/fruit/meat/fish combination. It all depends on your gastronomic preferences and imagination. The main thing is to monitor the quality of the culinary set.

Mexican scientists have devoted more than one scientific work to the crocodile pear. They have proven that regular consumption of avocados slows down the aging process. How? The composition of the food component protects the skin from free radicals, nourishes and tones it due to and improves detoxification. Detox regulates the internal microflora, which is necessarily reflected in your skin - it shines and evens out.

Fruit affects not only external, but also internal beauty. Scientists from UNISA have proven that avocado improves memory and helps to concentrate even in stressful situations. What's the secret? IN . They protect nerve cells, stimulate cerebral blood flow and improve mental performance of a person.

American scientists also contributed to the study of the product. They advise people with obesity or those who want to lose the hated 2-3 kilograms to eat avocados. High nutritional value "deceives" the body, and we feel full after a few pieces of oily pulp. Saturation, at the same time, lasts for several hours, which protects against overeating. Also, the fruit regulates blood levels and helps cleanse blood vessels.

What else is the product useful for:

Protects joints. Regular use reduces the pain of arthritis and heals the joints. Avocado oil seems to lubricate the mobile joints of the skeleton and further strengthen them.
Protects eyesight. Lutein and zeaxanthin (carotenoids from avocados) reduce the risk of cataracts, retinal and central vision damage.
Strengthens immunity. The main defender of immunity -. Its concentration is 10 milligrams per 100 grams of fruit. Ascorbic acid fights infections, stabilizes the microflora and increases the protective functions of the body.
Reduces pressure. This is possible due to and . The balance of nutrients in a crocodile pear is much higher than in or. They lower blood pressure and are simply necessary for the quality of life of hypertensive patients.
Supports the body during pregnancy and lactation. As part of the product - which is extremely necessary for both mother and baby. It is responsible for the normal growth of the fetus, prevents the development of defects and placental insufficiency.
Has a neutral taste. Avocado goes well with any product - both with a piece and with a spoonful of viscous. The product can be combined with all possible ingredients and even made into nutritious smoothies. Avocados are often used in vegan baked goods in place of eggs.

How to prepare the sauce

We will need:

avocados (take the most ripe fruits with a barely darkened peel) - 2 pieces;
hot pepper - 1 piece;
concentrated lemon or lime juice - 2 tablespoons;
/pepper/spices/herbs/ to taste;
tomato - 1 piece.

Cooking

Cut the avocado in half, remove the pit, and scoop out the flesh with a spoon or sharp knife. The flesh should be tender, soft and buttery - it is this structure that is ideal for making guacamole. If the structure of the selected avocado is dense, then the fruit is not ripe. Leave it for several days at room temperature until fully ripe.

Important: a ripe avocado is soft and pliable, and its peel is colored in a dark shade or dotted with dark spots. To check the degree of maturity - squeeze the fruit. If dents remain from the fingers, the avocado is ripe.

Grind the pepper (after removing the seeds / veins), garlic, tomato and herbs to taste. Mix all the chopped ingredients in a deep bowl and mix thoroughly with a spoon. If you want to get the most delicate structure without lumps, pass the mixture through a sieve or a fine grater. Once you have reached the desired consistency, pour in a few tablespoons of lemon / lime juice, add spices and mix the sauce again.

Important: when exposed to open air, the sauce oxidizes. The green flesh of the avocado darkens, and notes of bitterness are formed in the taste. To neutralize oxidation, wrap the container of guacamole in cling film or foil.

With what and how to serve guacamole

The serving depends on your personal preference. Classic Mexican guacamole is sure to be served with a serving of nachos. Nachos are thin corn tortillas. This is one of the variations of potato chips with a different composition, shape and additives. American films often show sitting in front of the TV with a tray of nachos. In the center of this tray, there is always a jar of green liquid - this is the avocado sauce.

Mexicans are so fond of guacamole that they eat it with spoons and add it to all national dishes. One of them is fajitas. This is an appetizer that consists of a soft wheat tortilla and a selection of toppings. Among them comes across meat, cheese, vegetables, seafood and guacamole. The tortilla is always served separately from the toppings, so that each guest can make their own choice and wrap their own fajitas.

Avocado appetizer can be spread on / / , added to soup, salad, meat/vegetable/fish dishes. If you are not sure that all guests will like the vegan sauce, serve it in a separate container without mixing it with the main course.