Guacamole is an avocado based dip originally from Mexico. It is traditionally made by mashing ripe avocados and sea salt with a motor and pestle. In Mexican Spanish, it is pronounced as “wakaˈmole” and in American English it is sometimes pronounced “gWaka mole”. Apart from using guacamole as a dip for chips, it can be used on toast, on a sandwich, as a salad dressing, with crackers, as a condiment, as a garnish for soups etc. Today we will learn how to make Guacamole following this easy recipe with step wise pictures.
Finely chop tomato, onion, cilantro/coriander leaves (optional) and green chilli. Keep all the ingredients needed for making guacamole ready.
Choose a ripe avocado. Cut the avocado – run the knife around the avocado and twist to open. Remove the seed. Save the seed as it helps to store the guacamole. Using a spoon, scoop out the avocado flesh separating it from the skin. Discard the skin.
In a bowl, add avocado flesh and mash it roughly with a fork. Do not make it to a paste as the guacamole should be chunky.
Add lemon juice and salt to prevent the avocado from becoming brown.
Add finely chopped tomatoes, onion, green chilli and cilantro. Season it with pepper powder. Adjust seasoning (as well as onion and tomato) according to your personal preferences.
Serve immediately with tortilla chips or crackers or on toast. Guacamole taste best when served immediately.
Storage – It can be stored for a day in the refrigerator. When storing, place the avocado seed in the guacamole (this helps to stop it from becoming brown), cover with cling film and refrigerate.
Note – Guacamole can also be made with just mashed avocados, lemon juice and salt.
For a perfect guacamole, use ripe avocados.
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