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  • Guacamole

    Posted on May 4th, 2017 admin No comments


    Tis’ the night before Cinco De Mayo, and through the States, tomatoes, peppers, avocados, and cilantro are been beaten into a unrecognizable pulp, to be served as guacamole..

    From Wikipedia:

    Guacamole, sometimes informally referred to as “guac” in North America, is an avocado-based dip or salad first created by the Aztecs in what is now Mexico. In addition to its use in modern Mexican cuisine, it has also become part of American cuisine as a dip, condiment and salad ingredient.

    And there is the first time I can remember, that I venomently disagree, with the Wikipedia Community.

    Guacamole, is NOT a dip, Guacamole IS a salad.

    But like almost all things “Americanized”, the concept has been abused and misused to the point of no longer being recognizable as the original product. Made with chunks of avocado, minced onion, finely diced tomatoes, and just enough Jalapeño or Serrano pepper to add a spice kick. No mayonnaise, no sour cream, no stick blender and for god’s sake, no mariachi bands.

    Guasacaca is a smooth green sauce, from Venezuela, made with avocados and vinegar, with a much stronger flavor and spice kick .. (But that is another post)

    Guacamole
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    Servings Prep Time
    6People 15Min
    Passive Time
    15Min
    Servings Prep Time
    6People 15Min
    Passive Time
    15Min
    Guacamole
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    Votes: 0
    Rating: 0
    You:
    Rate this recipe!
    Servings Prep Time
    6People 15Min
    Passive Time
    15Min
    Servings Prep Time
    6People 15Min
    Passive Time
    15Min
    Ingredients
    Servings: People
    Units:
    Instructions
    1. Half, seed and peel the avacados
    2. Add the juice of one lime and toss to prevent browning
    3. Use a dough cutter / pastry blender, or large fork to mash the avocados to medium chunks
    4. Add the onions, cilantro and seeded tomatoes. Stir / fold to mix
    5. Add juice of second lime and then salt to taste, fold gently Add Jalapeno to taste, and again fold gently
    6. Place in non reactive container and cover with plastic wrap on the surface of the guacamole. Place in refrigerator and rest 15 minutes for the flavors to meld
    Recipe Notes

    Serve with Pico De Gallo, tortilla chips, and a cold cerveza.

    Pass hot sauces on the side.

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