Mexican sauce based on avocado and spices actually means Guacamole. Аhuacamōlli, from āhuacatl-avocado and mōlli-sauce, this name comes from the Aztec languages.
Many people confuse and call avocado sauce “glukomolie”, this is wrong. Another interesting fact about the avocado itself: the Aztecs used to consider it an aphrodisiac.
Moreover, due to its resemblance to male testicles, there was a ban on collecting it with female hands. It may be a legend, but avocados definitely have a lot of benefits.
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Classic recipe
The classic composition of the sauce requires three ingredients. Avocado, some kind of sourness-lime or lemon and salt as a flavor enhancer, this is the basis of guacamole sauce, but we want to give a recipe for a modern sauce. More delicious and improved over the years.
Classic guacamole has hundreds of variations, even cream or sour cream is added to it. And of course all possible spices and herbs. And by the way, the classic sauce recipe was made in a mortar, now this is no longer necessary. And so, a step-by-step recipe.
Composition:
- Ripe avocado – 2 pcs.
- Lime juice – 1 tbsp. l.
- Olive oil – 2 tbsp. l.
-
Cumin (zira) – 1-3 hours. l.
- Chili pepper – 1/3 pod
- Tomato – 1 pc.
- Red onion – 0.5 pcs.
- Garlic – 1 clove
- Cilantro – 0.5 bunch
- Salt to taste
How to make the sauce:
- First, chop the onion into small cubes and sprinkle it with lime juice, let it marinate slightly.
- When we peel the avocado, it is advisable to leave the green layer close to the skin, it will give a beautiful color.
- Next, use a fork or potato masher to mash the avocado and mix with pickled onions; the acid of the lime will prevent the future sauce from darkening.
- We make concasse from the tomatoes, that is, we remove the seeds and cut them into small cubes.
- Grind the garlic, chop the cilantro and chili pepper into smaller pieces, crush the cumin with your fingers or in a mortar.
- Mix all ingredients and add salt, then add olive oil.
- Mexican sauce is ready!
We suggest you make this avocado sauce this way. But there is an option to make guacamole from avocado in a blender. Simply place all prepared ingredients into a blender bowl and blend.
It’s better to grate the garlic, but you don’t have to separate the tomatoes from the seeds. The base of the sauce is the same for both options, but the texture will be completely different and so will the taste.
Here is a video recipe for guacamole from our respected Ilya Isaakovich Lazerson.
Creamy guacamole
This recipe is great for breakfast because it doesn’t contain garlic or onions.
We will need:
- Avocado – 2 pcs.
- Cream cheese – 2 tbsp. l.
- Parsley – 0.5 bunch
- Lemon juice – 2 tbsp. l.
- Salt, pepper to taste
Recipe:
- Mash the avocado with lemon juice with a fork.
- Stir in cheese and chopped parsley.
- Add pepper, salt and the sauce is ready!
Guacamole with cottage cheese is prepared in the same way. An excellent spread on a sandwich or toast, or wrapped in pita bread.
Guacamole with shrimp and tomatoes
Shrimp and guacamole sauce go perfectly together. It turns out to be a complete appetizer dish or even a kind of salad.
Composition:
- Avocado – 2 pcs.
- Juice of half a lime
- Olive oil – 1 tbsp. l.
- Garlic – 1 clove
- Red onion – 1 head
- Celery stalk – 1 pod
- Cherry tomato – 7 pcs.
- Shrimp – 5 pcs.
- Oil for frying – 1 tbsp. l.
- Butter – 0.5 tbsp. l.
- Salt, pepper to taste
- Chips and parsley for garnish
How to cook:
- Chop the onion and garlic into small cubes, crush the garlic with a knife into a puree.
- Peel the avocado, mix with garlic, lime juice, olive oil and salt and pepper.
- Mash everything with a fork, then add half the onion and mix everything, the sauce is ready!
Preparing to serve:
- Peel the celery with a vegetable peeler and cut into strips diagonally.
- Cut the tomatoes in half.
- Fry the shrimp for 1 minute on both sides in a mixture of butter and sunflower oil.
Innings:
- Place guacamole on a plate.
- Stick shrimp, celery, cherry tomatoes and chips into it.
- Sprinkle with onion and parsley leaves.
Using the same principle, you can prepare sauce with squid. You can also make bruschettas or tacos with guacamole and shrimp. Or serve this appetizer in tartlets.
What is it eaten with?
Since guacamole sauce is primarily a dip sauce, it is mainly eaten with nachos and chips. It is also served with French fries or simply spread on pita bread.
In Mexico, of course, these are corn tortillas, in which all kinds of fillings are wrapped and topped with sauce. It is also added to burritos, fried meat or chicken.
Seafood and fish are also combined with guacamole sauce and are greatly transformed by the way. And of course, the famous Mexican quesadilla is no good without guacamole.
In our kitchen it can be served for such dishes as boiled pork or added as sauce to shawarma. Wrap it in pancakes or dip chips in it. Eat simply with sausages or cutlets.
Guacamole goes very tasty with salmon; bruschetta is usually made. The sauce is also served with plowed egg.
