Guacamole

The classic recipe for a thick sauce of mashed avocado pulp with tomatoes - guacamole sauce! Such a vegan sauce evokes a tender feeling of satiety and lightness inside. It is easy to cook at home from simple vegetables and spices. On this page you will find a step-by-step recipe for making a popular avocado sauce.

This Mexican dish is especially appreciated by vegans for its high fat content and nutritional value. In ancient times, guacamole was called "oil of the poor." Thanks to this sauce, people easily maintained a balance of proteins, fats and carbohydrates in their diet.

To prepare guacamole, first we mashed the avocado with a fork. Then, in the softened mass, add chopped pieces of tomato, onion, cilantro and serrano pepper (Serrano) https://en.wikipedia.org/wiki/Serrano_pepper. For a more intense and sensual taste, various spices should be added. Black volcanic salt ideally gives the salty taste, but ordinary sea salt is also suitable for the classic recipe. Lime juice complements the dish with a sour note and prevents the sauce from oxidizing to brown.

Guacamole Recipes

Among vegans, it is popular to spread guacamole on bread rolls, sandwich bread and eat with a vegan sandwich for breakfast. Freshly made guacamole will always be a great addition to main courses. For lunch and dinner, guacamole can be used as a sauce for a vegan burrito, falafel, vegan burger or as a dressing for a festive salad. Guacamole appetizer is very tasty combined with nachos and any vegan chips.

Guacamole ingredients

The traditional Mexican guacamole recipe includes several basic ingredients: avocado, onions, chili, fresh tomatoes, cilantro and salt. Let's look at each of these ingredients individually.

Avocado

The popular Avocado Hass variety ("Hass") is best suited for making guacamole; it has a completely dark purple or purple-black color. I’ll briefly talk about how to choose an avocado for guacamole. When choosing a ripe avocado, focus on a few key features of this fruit:

• Externally, the fetus should not have damage, dents or cracks.
• Avocados should not be very hard or very soft. You can check with a light touch of the fingertip.
• Move the stalk of the avocado and look at the color of the pulp: it should be yellowish or light brown in color.

Chile (Serrano)

Along with jalapenos, it is the most common chili pepper in Mexico, which is why it is most often used for making guacamole. This small chili can be quite spicy, so before adding it to the sauce, it needs to be cleaned of seeds and sharp partitions.

Onion

In Mexico, the most commonly used onions are white onions. Unlike yellow, red or purple, white onions are not sweet and have a clean burning aroma. Shredded onions will not allow aromas to outshine each other.

Tomatoes

Choose ripe and at the same time hard red tomatoes. If now is not the season of tomatoes, then you can buy tomatoes in your own juice at a local supermarket.

Cilantro

Cilantro has a very pungent odor and is widely used in Mexican cooking, including for the preparation of Mexican sauces. This ingredient stimulates olfactory recipes and thereby enhances the palatability of the dish.

Guacamole Sauce Base

The classic base for guacamole consists of freshly mashed avocados. But as a base, you can also add mayonnaise. Most recently, I published an avocado mayonnaise recipe, which is prepared in just one minute with garlic and lime. This is the fastest and most delicious vegan mayonnaise I have ever tried. This mayonnaise can be an ideal base for guacamole. In just one approach, you can cook two sauces at once - it will be very tasty, quick and easy :)