I used to think of guacamole only as a dip, perfect with Doritos 🙂 I only just made it at home for the first time, and I am already addicted to home-made fresh guacamole and now cant think of eating the ready-made guacamole. The store bought guacamole firstly is so bland and has no texture at all and is a very machine-made smooth paste. Grr! Im never buying guacamole from the shop again.
Guacamole, a dip made from avocados, is originally from Mexico. The name is derived from two Aztec Nahuatl words – ahuacatl (avocado) and molli (sauce). The trick to perfect guacamole is using good, ripe avocados. Check for ripeness by gently pressing the outside of the avocado. If there is no give, the avocado is not ripe yet and will not taste good. If there is a little give, the avocado is ripe. If there is a lot of give, the avocado may be past ripe and not good. In this case, taste test first before using.
Whenever i make a world recipe, i try to find how it was traditionally made. Most of the prepared stuff you get in stores are modified recipes and are also look and taste totally different from the authentic recipes.
Whenever I’ve had guacamole that was store-bought, it lacked tomato, onion and coriander – which I think are the very important ingredients in the authentic guacamole. It would be very lack-lustre without these key ingredients. So below is my authentic guacamole recipe that is tangy, garlicky, refreshing, and chunky!
Traditionally used as a dip or sauce, but after I tried making this fresh guacamole below, I think it would also love it as a meal with warmed tortilla or pita bread or even a spread on toast or in sandwiches. Just like humous.
3 ripe avocadoes
1/2 red onion finely chopped
1 medium tomato chopped (de-seeded)
2 cloves garlic minced
Juice of 1 whole lemon
3 tbsp finely chopped coriander
1 finely chopped jalapeno pepper or green chilli
1. Peel the avocadoes. Set aside half an avocado and chop into pieces. Mash the rest of the avocadoes coarsely. Mix all the avocadoes. This creates a chunky coarse texture.
2. Mix all other ingredients. Stir well.
3. Cover and refrigerate for atleast half and hour.
Serve with Tortilla chips. Serve along side Tomato Salsa. Serve with toasted pita bread. Serve with mexican corn cakes. Serve as topping to Tacos or Burritoes. Or just enjoy as is! 🙂