- avocado 2
- Tomato 1
- Spring onions 2
- Coriander A small bunch
- Lime 1/2
- Sea salt As much as it is needed
- Chili pepper As much as it is needed
Guacamole sauce is a traditional Mexican recipe based on avocado that was born centuries and centuries ago: in fact it was the Aztecs who invented it and who at the time used only avocado, lime and salt. Its name derives from the Aztec word "ahuacamolli", composed of ahuacatl (avocado) and molli (sauce). Today, this sauce has been enriched with other ingredients such as tomato and onion, and some variations have been added in the preparation to follow the taste of those who eat it and the inspiration of those who prepare it.
For the preparation of the guacamole sauce, start by cutting each avocado in half. Remove the peel and put only the pulp in a bowl. To understand if the avocado is ripe, touch it with your fingers: if it is soft – but not too much – it is ideal for this recipe.
Crush the avocado pulp with a fork until it is fairly creamy. Add the finely chopped coriander and onion, the tomato, salt and half lime juice. If you prefer the tomato without the peel, you can blanch it a couple of minutes before cutting it, otherwise even raw it will be fine. Blend all the ingredients and add the desired quantity of chili pepper.
At this point you just have to serve the guacamole, maybe with some homemade hot nachos.
The typical use of guacamole is, as for nachos or tortillas, with chicken, pork or beef meat, but it is also excellent to combine with grilled meat or fish. It can also be accompanied to simple toasted bread or, in perfect fusion style, with pane carasau. In Mexico it is also consumed simply with slices of lime and salt or with sprigs of fresh coriander. In the summer, for example, it can become the main ingredient of an exotic pasta salad with shrimps. The main problem in the preservation of guacamole is given by the avocado, which tends to blacken. Even if the lime is acidic, and so it slows down the process, you can preserve it no more thant two days in the refrigerator, closed in an airtight container or covered with a film. Another trick not to blacken the avocado, and therefore the guacamole, is to leave the kernel of the fruit in the sauce. It is absolutely necessary to prevent the guacamole from blackening to prevent the sauce from taking an unpleasant bitter taste.
The guacamole sauce can also be prepared without tomato, or you can use parsley instead of coriander. In our recipe the spicy note is given by chili pepper, but it is not uncommon to use white or black pepper instead of chili pepper. Among the various peppers to use, jalapeño is the most recommended, but if you don’t have it even an Italian variety can be fine. You can also use paprika or a few drops of Tabasco to give a spicy taste. For palates who do not like strong and spicy flavors, you can simply eliminate both the chili and the pepper in the preparation of guacamole, or use a sweet pepper. Guacamole can also be prepared with Greek yogurt, garlic and cumin, to be mixed with traditional avocados, lime and chili pepper. Coming from the Aztecs in old Mexico, the guacamole sauce arrived also in the United States, where two variants were born – one with sour cream and the other with mayonnaise.