Nutrition Facts
6 servings
6
Recipe for Mexican Guacamole
I bought a large tropical avocado; I find this size ideal for making guacamole. I use this preparation as an appetizer with nachos or tortilla chips, but I also use it to make individual servings with shrimp as a starter, or to fill wraps, or to spread on flour or corn tortillas when I make fajitas. The golden rule for good guacamole? Fresh ingredients!
Ingredients
1 tropical avocado (Mexico) or 3 ripe avocados if you can't find a tropical avocado.
1 organic new white onion (or red)
1 organic grape tomato
organic fresh cilantro
1 red pepper
the juice of a lime
salt
Directions
1
Peel and finely chop the onion. Wash, dry, seed, and cut the tomatoes into very small cubes. Wash and open the pepper before seeding it.
2
Wash, leaf through, and finely chop the cilantro. Pit the avocado and scoop the flesh into a plate using a spoon. Cut it into pieces.
3
In a mortar, crush the onion, chili, salt, and coriander for at least 2 to 3 minutes. Add the flesh of the avocado and mash for a few minutes with a fork. Then pour in the lime juice and continue mixing everything together.
4
Finally, add the diced tomatoes and mix with a spoon or fork. Set aside in the cool for a few minutes before serving.
5
To finish, the guacamole should be served quickly after being prepared. Avoid making it the day before, as it doesn't keep very well. Take it out of the refrigerator a few minutes before serving. It tastes better at room temperature. The lime juice adds a lot of flavor. If you don't like lime, don’t add it (but that’s a shame!). On the other hand, if you love it, don't overdo it either, as it could overpower the authentic taste of the guacamole. Enjoy!
Ingredients
Ingredients
1 tropical avocado (Mexico) or 3 ripe avocados if you can't find a tropical avocado.
1 organic new white onion (or red)
1 organic grape tomato
organic fresh cilantro
1 red pepper
the juice of a lime
salt
Directions
Directions
1
Peel and finely chop the onion. Wash, dry, seed, and cut the tomatoes into very small cubes. Wash and open the pepper before seeding it.
2
Wash, leaf through, and finely chop the cilantro. Pit the avocado and scoop the flesh into a plate using a spoon. Cut it into pieces.
3
In a mortar, crush the onion, chili, salt, and coriander for at least 2 to 3 minutes. Add the flesh of the avocado and mash for a few minutes with a fork. Then pour in the lime juice and continue mixing everything together.
4
Finally, add the diced tomatoes and mix with a spoon or fork. Set aside in the cool for a few minutes before serving.
5
To finish, the guacamole should be served quickly after being prepared. Avoid making it the day before, as it doesn't keep very well. Take it out of the refrigerator a few minutes before serving. It tastes better at room temperature. The lime juice adds a lot of flavor. If you don't like lime, don’t add it (but that’s a shame!). On the other hand, if you love it, don't overdo it either, as it could overpower the authentic taste of the guacamole. Enjoy!
Notes
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EN