Guacamole sauce is an authentic example of modern Mexican cooking, but it’s actually a very old recipe.
This sauce is very popular as an accompaniment to nachos and fried tortillas.
material:
- 4 ripe avocados,
- 1 small tomato,
- 1 fresh chili pepper,
- 1 onion (small)
- 5g fresh coriander (or parsley)
- Juice of half a lemon,
- ground black pepper
- salt.
Preparation:
Peel the avocado, remove the seed, and cut it in half. Cut the pulp into small pieces and sprinkle with lemon juice.
Wash the tomatoes and cut them into cubes.
Peel, wash and chop the onions.
Cut the fresh chili peppers, remove the seeds and chop them.
Wash and chop the coriander.
Mash the avocado and add salt, pepper, coriander, onion, chili pepper and tomato.
Once all the ingredients are in the container, carefully stir until a homogeneous mass is obtained.
If the sauce turns out to be slightly acidic, add a pinch of sugar.
Chip:
It’s best to eat this sauce right away, as avocados oxidize quickly when exposed to air. You can sprinkle a few drops of lemon juice on the avocado to prevent it from oxidizing and turning black.
Serve on a lettuce-based platter for a fresher presentation.
If you process this guacamole to a creamy state, you can use it as a dressing for nachos, chips, etc., but otherwise it’s great for almost any Mexican dish.
