Mexican Guacamole Sauce

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Complexity: easily

Guacamole sauce was invented by the Aztecs and was originally called "huaca-mulli," meaning "avocado mixture." It was essentially a puree of the fruit (some consider it a vegetable) with onions and tomatoes. Cilantro, garlic, lime, hot peppers, and other ingredients were added to the recipe many years later. Avocado is native to Mexico The fruit, from the Aztec "ahuacatl" (avocado) means "testicles", is believed to be an aphrodisiac, as it is rich in vitamins E and B6 (regulate testosterone levels in the blood).

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Ripe avocados – 2 pieces
Red onion - 1/2 cup
Small tomato (cut into cubes) – 1 piece
Garlic cloves (cut into cubes) - 2 pieces
Juice of one lime
Sea salt to taste
Coriander to taste

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Let's start with the avocado: cut it in half, remove the pit and scoop out the pulp with a spoon (Hass avocados are best for Guacamole).
Using a pestle or fork, mash the avocado into a puree. If you don't like the sauce to be pureed, don't mash too much.

Add tomatoes, garlic, red onion, and cilantro. Cilantro is essential; at least a tablespoon is a must. Stir and season with salt. If you like spicy food, add a little chili pepper.

Mexicans eat Guacamole with taco, burrito and other flatbreads.

Categories:

recipe / Appetizers / Vegetable appetizers / Sauces / Dips / / Mexican cuisine

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