Guacamole is an avocado-based dish that is native to Mexico. Avocado aka butter fruit is a versatile fruit that can be used in the preparation of both sweet and savoury dishes. There are a whole lot of ways in which it can be served. You can use guacamole as a spread on toasts, sandwiches, wraps or as a dip/side with nachos, chips, quesadillas and much more. Or you can just eat it all by itself. That’s yummy too. For such an all-around dish it requires minimum effort in preparation.
A few things to keep in mind before you start the recipe. Avocado browns when exposed to oxygen in the air. I suggest that you treat it at last when you have the rest of the ingredients ready. I usually make guacamole with one or two avocados. And it is consumed almost immediately. If you are preparing a large batch or if you are preparing it in advance, then follow the method below:
- Take the guacamole in an airtight container and make sure it is levelled.
- Pour cold water about 1/2 inch on top of that, cover it with the lid and refrigerate. It stays good for 2-3 days.
- When needed, take it out, pour out the water, give it a mix and use as required.
Ingredients:
- 1 Avocado
- 1/2 Lemon
- 1/2 teaspoon Salt
- 2 tablespoons White onions, chopped
- 2 tablespoons Jalapeños, chopped
- 2 tablespoons Red Pepper, chopped
- 2 tablespoons Cilantro, chopped
Preparation:
Chop all the required ingredients before starting with the avocado, so as to avoid any oxidisation. Cut the avocado lengthwise in half and take out the seed.
Scoop out the avocado into a bowl along with lemon juice and salt. Mash it with the help of a fork. Then, add chopped onions, jalapeños, red peppers, and cilantro. Mix them through.
Serve guacamole with nachos, quesadillas or as spread for toasts.
Notes:
- Instead of white onions, you can use yellow or red ones as well.
- I do not like tomatoes in my guacamole. To have that pop of red colour I have used red pepper. Use deseeded, chopped Roma tomatoes or Bangalore tomatoes.
