Guacamole is an avocado-based dip which originated in Mexico. It is traditionally made by mashing ripe avocados with a molcajete (pestle and mortar) with salt. Some recipes call for tomato, onion, garlic, lime juice or lemon juice, and/or seasonings.
Guacamole was made by the Aztecs as early as the 16th century. After the arrival of the Spanish conquistadors, guacamole became popular in Spain.
The name comes from an Aztec dialect via Nahuatl āhuacamolli, from āhuacatl (="avocado") + molli (="sauce").[1] In Spanish, it is pronounced [ɡwakaˈmole], in American English /ˌɡwɑːkəˈmoʊliː/, and in British English sometimes /ˌɡwækəˈmoʊliː/.
Ingredients:
* 4 ripe avocados
* 4 cloves of garlic
* 2 Serrano or 1 Jalapeno peppers
* 2 table spoon sour cream or plain yogurt
* 3-4 tables spoon of bottled lime or lemon juice.
* 1/2 red onion, chopped
* 1/2 yellow or white onion chopped
* 1/4 cup cilantro finely chopped
* 1 teaspoon salt or to taste
* 1/2 teaspoon grated black pepper
* 1/2 teaspoon cayenne pepper
* 1 ripe tomato chopped
Method
* In a small food processor finely chop/grind together following ingredients: Serrano or Jalapeno chili peppers, garlic, half of lemon or lime juice and sour cream or yogurt.
* Cut avocados in half. Remove pit.
* Scoop out avocado pulp from the peel, put in a mixing bowl.
* Using a fork mash the avocado.
* Add ground garlic pepper mix to this and mix well.
* Add the chopped onions, cilantro, chopped tomatoes, salt and pepper.
* Add rest of the lime or lemon juice.
* Mix well until everything is nicely incorporated.
* Cover with plastic wrap and Refrigerate until ready.
Serve with tortilla chips or can use as a spread for your favorite vegetarian sandwich.
Serves 4-6.
Variations and hints:
* May add 1/2 cup salsa verde or green tomato salsa (recipes on this blog) to your mashed avocados.
* Or May add hot chunky Pace salsa to mashed avacado for different taste.
* May garnish with shredded red radishes, corn kernels, cilantro and thin round lime slices.
* Can use juice from 2 fresh limes, however it seems that using the bottled juice keeps the dip from turning brown and speaking of which here is a tip for how to prevent the dip from turning brown: By placing the pit back into the prepared dip and placing plastic wrap directly onto the top of the dip (make sure you get all of the air out from under the plastic) will all help to keep the avocado from turning color.
Recipe modified by Surekha from various recipes from family and friends.
Guacamole description source: http://en.wikipedia.org/wiki/Guacamole
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Photograph by valkyrieh
http://www.flickr.com/photos/54357435@N00/4286564016/
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Photgraph 2 by Norwichnuts
http://www.flickr.com/photos/veganfeast/4487066612/in/photostream/
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