Guacamole from Ina Garten
Guacamole has been made in Mexico since the time of the ancient Aztecs. This incredibly tasty and healthy avocado spread with other vegetables requires no cooking, making it prized by healthy eaters worldwide and a popular vegetarian appetizer. Guacamole should always be prepared using ripe vegetables, which will undoubtedly impact the quality and flavor of the appetizer.
A ripe avocado should be slightly dented between your fingers. Scoop the flesh into a bowl and immediately drizzle with lemon juice to prevent oxidation and maintain a pleasant green color. Add the onion, spices, and tomatoes, and mix everything together. The consistency of the guacamole can vary depending on your preference. Cut into pieces, mash with a fork, or blend. Serve guacamole as a dip for hot dishes or as a side dish for chips.
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:
- 4 ripe avocado
- 3 tbsp lemon juice (1 lemon)
- 8 drops of hot pepper sauce
- 0.5 cup red onion, finely diced (1 small onion)
- 1 large clove of garlic, minced
- 1 teaspoon of salt
- 1 teaspoon ground black pepper
- 1 medium tomato, seeded and finely diced
We recommend
Cooking the dish according to the recipe:
- Cut the avocado in half, remove the pits, and use a spoon to scoop out the flesh into a bowl. Immediately drizzle with lemon juice. hot pepper sauce, add onion, garlic, salt and pepper; stir.
- Using a sharp knife, finely chop the avocado in a bowl. Add the tomatoes. Mix well and taste for salt and pepper.
Exit: 3 tbsp.
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