- avocado 2
- Tomato 1
- Spring onions 2
- Coriander a bunch
- Lime 1/2
- Fine salt
- Chili pepper
Guacamole sauce is a traditional Mexican recipe based on avocado with a long history. Guacamole was invented by the Aztecs, who at the time only used avocado, lime and fine salt. Its name derives from the Aztec term ahuacamolli, composed of ahuacatl (avocado) and molli (sauce). Today guacamole sauce has been enriched with other ingredients, such as tomato and spring onion, and some other variations have been added in the preparation to follow the taste of those who eat it and the inspiration of those who prepare it.
How to make Guacamole
To prepare the guacamole sauce, start by cutting each avocado in half. Then 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.
Mash the avocado pulp with a fork until it is creamy enough. Add the finely chopped coriander and the spring onions, the diced tomato, fine salt and the juice of half a lime. If you prefer the unpeeled tomato, you can blanch it for a couple of minutes before cutting it, otherwise it will be fine even raw. Mix all the ingredients and add the desired amount of chili pepper.
At this point you just have to serve the guacamole sauce with homemade hot nachos.
What to serve with the Best Guacamole
The typical use of guacamole sauce is, as for nachos or tortillas, with chicken, pork or beef, but it is also excellent to serve with grilled meat and fish. Guacamole sauce can also be eaten as an accompaniment to simple toasted bread. In Mexico, guacamole sauce is also eaten simply with slices of lime and fine salt or with sprigs of fresh coriander. In summer, for example, you can add guacamole sauce to pasta salad with shrimps.
How to store Easy Guacamole
The main problem in the storing of guacamole sauce is given by the avocado, which tends to blacken. Although the acidic lime slows down the process, it is best not to store guacamole sauce for more than 2 days in the refrigerator, closed in an airtight container or covered with plastic wrap. Another tip to store the avocado (and therefore the guacamole sauce) from blackening is to leave the seed of the fruit in the sauce. It is absolutely necessary to avoid that the guacamole sauce goes black to prevent it from taking on an unpleasant bitter taste.
Is Guacamole sauce healthy?
Guacamole sauce is not suitable for those who want to lose weight, not only for the foods with which it is accompanied, but also because with its 168 calories per 100 grams it certainly cannot be defined as light. It is the avocado that contains a high percentage of fat, so, although guacamole sauce is suitable for those with cholesterol problems, it is not the best choice for those who want to cut calories. Since the problem is its main ingredient, avocado, even preparing guacamole with yogurt is not a solution for those who want to lose weight. An avocado-free guacamole is not guacamole.
The guacamole sauce can also be prepared without tomato or you can use parsley instead of coriander. In our recipe the spiciness is given by the chili pepper, but it is not at all rare to find pepper, white or black, instead of chili pepper. Among the various peppers to use, jalapeño is the most recommended, but you can also use other varieties. Other possible variations include paprika or a few drops of tabasco to give a spicy taste.
If you don't like strong and spicy flavors, you can simply eliminate both chilli and pepper in the preparation of guacamole, or use a sweet type. Guacamole sauce can also be made with Greek yogurt, garlic, and cumin, to be mixed with traditional avocado, lime and chili pepper. Originating from the Aztecs in old Mexico, guacamole sauce has also arrived in the United States, where two variations were born, one with sour cream and the other one with mayonnaise.