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Guacamole is a Mediterranean dip that is a holy grail. It is prepared using mashed avocados, onion, tomato, garlic and cilanto. This dish is so versatile and can be used as a dip for chips, nachos or a spread on a sandwiches or used as an accompaniment for fajits, enchiladas and empanadas.
Ingredients:
Avocados – 2 small
Red Onion – 1 small
Tomato – 1 small
Jalapeno Pepper – 1
Garlic Clove – 1
Coriander Leaves – 4 stalks
Peppercorns, freshly ground – 1/2 tsp
Fresh Lemon Extract – 2 tbsps
Salt – to taste
Method:
- Chop onion, tomato and jalapeno pepper into small pieces.
- Mince garlic.
- Take chopped onion, tomato, jalapeno pepper, garlic and coriander leaves in a bowl.
- Gently press these veggies using a fork to mash them slightly. Do not over-do.
- Add salt and ground peppercorns. Mix well.
- Half the avocados vertically as shown.
- Discard the seed.
- Using a spoon scoop out the buttery pulp into a small bowl.
- Pour a tbsp of lemon extract on the scooped out avocado pulp.
- Using a fork, gently mash the pulp, adding the remaining lemon extract. Let the pulp be a little chunky instead of mashing it down to form a smooth paste.
- Add this pulp to the veggies and mix until well combined using a fork.
- Serve immediately as dip for Nachos, tortilla chips. This can be eaten without any accompaniment too or with your favorite salad.
Note:
- The avocado that has browned outer cover and are soft when pressed are just right to be used in preparing Guacamole.
- The lemon extract is the magic ingredient that prevents avocado pulp from turning brown due to oxidation.
- If jalapeno pepper is not available, replace it with 1/4 capsicum/bell pepper.
