Mexican appetizer guacamole (guacamole, Spanish) is a thick sauce based on the mashed avocado pulp with the addition of some other ingredients. Currently, Mexican guacamole sauce has gained wide popularity, not only in Latin and Central America, but all over the world. Historically, the traditions of preparing the sauce of uacamole go back to the times of the Aztecs. It is possible that the tradition of cooking such sauces based on the pulp of avocado formed in earlier Indian culinary cultures.
About the sauce ingredients
There are many options for making guacamole, which differ in the degree of grinding of the components, as well as in the composition of the additives. It should be noted that the main ingredients in guacamole, according to the classic recipe, are lime juice and / or lemon and salt. Optionally, tomatoes, garlic, various peppers of different colors and degrees of ripeness (including chili peppers, sweet peppers), olive oil, sour cream, different kinds of onions, coriander and other greens, various dry ground spices, other seasonings .
How to cook guacamole?
How to make guacamole sauce (tell us in detail). The variety of chili peppers is chosen based on preferences (there are different types of chili peppers, differing in taste and sharpness).
Ingredients:
- 1-2 peppers pod;
- 2 ripe fruit avocado;
- 1 lime + half a lemon;
- 4-5 cloves of garlic;
- a bunch of cilantro.
Preparation:
We cut the pepper into halves, carefully remove the seeds and septa and put them in the bowl of the blender. Place the pulp of avocado and garlic. We pour juice, squeezed out of citrus. The juices of citrus used are excellent natural antioxidants, they prevent the oxidation of the avocado pulp and the acquisition of a non-appetizing brown color. Add and add chopped cilantro. We work in a blender, and guacamole sauce is ready. You can cook it more and store it in a closed glass or ceramic container in the refrigerator. To this sauce you can add tomatoes and sweet pepper (before processing in a blender), a little olive oil, sour cream, various aromatic herbs, dry spices and some fruits. Of course, it is better to choose such components that are natural for growth in Central America.
In Mexico, guacamole is prepared a little differently - all components are ground in a mortar by hand, so that in the sauce are small pieces of ingredients. Both options - manual and using a blender - are acceptable, you can base the choice only on your culinary preferences. The original version, by the way, is quite sharp, but the Americans prefer the more salty guacamole, and the chili is added quite a bit. Garlic in the sauce is also a loan, this time Spanish. Well, our mistresses like to add
What is served guacamole?
Traditionally, guacamole is eaten with tortillas and corn and potato chips. In general, guacamole sauce is combined with most Mexican and general American dishes. It is wonderful to serve as a gravy to meat, fish and vegetable dishes, to polenta, hominy, stewed boiled and boiled beans. However, there is a very simple option, which is perfect for a bachelor party with Mexican beer - just dry the wheat bread in the toaster, cut it into cubes and soak with sauce. It will be simple and original!