A famous pasta sauce, without which you can not imagine Mexican cuisine, which can be served as an independent dish, using chips as spoons.
The main ingredient of guacamole sauce is avocado. This fruit is very rich in potassium and a powerful antioxidant - glutathione. It also contains a lot of useful vegetable fats and vitamin E. This article is about how to properly prepare guacamole sauce, while preserving the entire benefit of avocado .
The classic recipe for Mexican sauce from avocado - guacamole
In order for both taste and consistency of the sauce to be ideal, you need to choose the right avocado. It should be saturated with green, peel without flaws. With slight pressure, the flesh should be slightly pushed. This means that the fruit is already ripe and will give us the necessary creamy texture.
Ingredients:
- lime - 1 piece;
- onion red - ½ onion;
- avocados - 2 pieces;
- tomato - 1 large;
- garlic - 2 teeth;
- coriander - 3 branches;
- chili pepper - 1 pc .;
- salt.
Preparation
The first task is to cut a bow very, very finely, but not in a blender, but with a knife, otherwise it will be porridge, but we need tiny juicy bits. The easiest way to do this is: first cut in half and make thin semirings, and then cut them into chips. Now turn the peppers and garlic. We also chop them together a little, then lightly rub with salt and flat side of the knife we press, rubbing on the board, thus turning them into gruel. We send to the onions and chopped cilantro.
Avocado is cleaned from the stone and peel or just get the pulp by a spoon, it does not matter. And the main thing is to achieve the correct consistency, it should not be homogeneous. Therefore, grind avocado we will fork. Each piece must be crushed and turned into mashed potatoes. And this gruel is added to the rest, already crushed ingredients. It is important immediately after this to extract the juice from lime and water them with avocado. So we not only give a special piquancy to taste and aroma, but
Now it was the turn of the tomato. We need to get rid of the skin. This is easy to do by holding it in boiling water for a couple of minutes. Before dipping into water it is necessary to make an incision with a cross from the side of the peduncle, so it will be easier to remove the cuticle afterwards. The next step is to get rid of seeds, tk. we need only pulp without liquid. Usually the tomato is cut into four slices for this purpose and the seeds are cut with a knife. Flesh cut into small cubes and add to the sauce. All carefully we mix, we try, we can salt, if it would be desirable.