We are preparing a fairly simple vegetarian dish that many, like me, have heard about, but have not delved into or tried to make it. To be honest, avocados are not my favorite. But that’s why the Mexicans are considered pros – they were able to make a masterpiece. What I liked about this sauce is its delicate, slightly astringent texture and incredible potential for experimentation. I will talk about the basic recipe, but it can be adjusted to suit your taste: it can be hot sauce (chili), sweet (pineapples, mangoes, sugar), sour (apples) and so on. It’s easy to do, all you need is a blender (although many people manage to make the sauce with a fork):

 

I’ll tell you how to choose an avocado. First of all, they are (peel) green and black. Don’t be afraid of the black ones, they haven’t disappeared, they haven’t been overcooked in the sun – they’re just that kind. Use the ones in the store. The second main rule is that if you press your finger on an avocado, it will be slightly washed out. If the avocado does not lend itself at all (say, as hard as an apple), then it is not ripe. If it lends itself too much, it is overripe. It is clear that we need a golden mean.

Now about how to properly clean it. Cut with a knife along the equator (in the center there is a large bone, you will rest against it with a knife). When the cut is made, rotate the halves relative to each other in opposite directions and separate. One half will remain with the bone. To take it out, the easiest way is to lightly hit it with the tip of a knife and turn the avocado halves inside. The stone is separated from the pulp and remains on the knife. Very simple and convenient. Take care of your hand! 

 

When the halves are ready, peel them. To do this, gently draw a spoon under the peel, cutting off the pulp. If the avocado is chosen correctly, everything will turn out quickly and cleanly.

 

Cut the avocado into slices and throw into a blender. Add lemon juice. Avocados, like apples, tend to oxidize, turning an unpleasant brown color. The acid will stop this process.

 

Add chopped onions, pineapples, herbs, salt and pepper to taste there. I used basil, parsley works well too.

 

Now an important detail – grind the mixture in a blender to the consistency that you like best: you can make it so lumpy that you can feel the pieces, or you can make an almost homogeneous paste. It may also depend on what you serve it with. 

 

I really liked the taste. The important thing to remember here is that good food comes from good ingredients. As I already wrote – always make the first time from high-quality (albeit more expensive) components in order to understand what the basic taste of the original dish is. I can say that for myself I decided to add chili.

The classic is guacamole with chips, tortillas, corn tortillas. This is the sauce – add it where it seems appropriate to you. Enjoy your meal!