Before I started working as a cabin crew, I had never had guacamole. Didn't even know how avocados looked like or tasted. Luckily my job exposed me to a lot of new and different places, restaurants and cuisines. This was one of my most favorite new finds!
The first time I had it was at a small little Mexican take out in Washington. I walked back to the hotel with the food, and not exaggerating, went back to the take-out for more guacamole! The owner was more than happy and thrilled that someone from such a different culinary background loved something as simple as a traditional Mexican dip.
I walked back with 4 extra tubs of the dip, and it has been my most favorite every since!
A definite must-try.
5 - 10 Minutes
15 - 20 Minutes
1, medium, chopped
1/2, pulp removed and chopped
1 - 2, de-seeded and chopped
2 tbsp, chopped
Cut and scoop the avocado and place in a large bowl.
Mash it as much as you can using a fork.
Add chopped onions, chillies, coriander leaves. lemon juice salt and pepper and mix well.
Tomatoes should be added just before serving.
Store in the refrigerator til ready to serve.*
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.
*Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.
The simplest version of guacamole is just mashed avocados with salt, but for a very quick guacamole just take a 1/4 cup of salsa and mix it in with your mashed avocados.
If you are falling short of avocados, add either sour cream or cottage cheese to your guacamole dip.