If you've ever been to a Mexican restaurant, you've probably remembered, if not by name, then certainly by appearance and taste – guacamole sauce. As one of the most famous traditional Mexican sauces, guacamole is an indispensable ingredient in Mexican cuisine.
For those who haven't heard of it, guacamole sauce is the simplest yet most delicious cold Mexican appetizer. It's made from the flesh of ripe avocados, garlic, lime juice, and salt. Since the ingredients are not subjected to any heat treatment, it's extremely healthy and easy to make, which is ultimately the most important for homemakers.
The simplest version of guacamole sauce is just avocado with a little salt. The recipe took its final shape by blending the flavors of the region and mixing the culture of the area, which is why today you'll experience the taste of jalapeño peppers, peppers, and chopped fresh tomatoes.
Barbara Streisand once, when asked to describe her taste, said: "I love things that are indescribable, like the taste of avocado or the scent of gardenia."
Origin of Guacamole Sauce
The origin of this cold appetizer is tied to its main ingredient – avocado. This green pear-shaped fruit originates from the state of Puebla in Mexico, where a precursor to the avocado – a stone vessel – was found in one of the caves. Avocados have been cultivated for over three thousand five hundred years, and today there are more than five hundred varieties of avocados that can be eaten with or without the skin, and their plantations are widespread across the globe. Another name for the fruit is "crocodile pear," and the fruit itself is even included in the Guinness Book of Records for its extreme nutritional value and medicinal properties.
Guacamole, according to legend, originates from the divine protector of science and arts, who passed the recipe for guacamole to the Aztecs. The name was derived from the combination of the Aztec words "ahuacatl" (avocado) and "molli" (sauce). This cold appetizer first appeared in the notes of Spanish conquerors.
Medicinal Benefits
Modern scientists have determined that regular consumption of avocado slows down aging, while its composition, minerals, and vitamins such as Omega-3 fatty acids nourish and protect the skin from free radicals.
These acids help regulate the microbiome and detoxify the body. Additionally, it has been scientifically proven that avocado improves memory, concentration, and focus even in the most stressful circumstances. Avocado is recommended as a remedy to reduce pain from swelling in rheumatoid arthritis. The carotenoids in avocado protect vision and reduce the risk of retinal damage, central vision, and cataracts.
Vitamin C, as the frontline warrior in building a strong immune system, is found in a concentration of 10 milligrams per 100 grams of this fruit. This vitamin not only fights against viruses, infections, and acidifies our body, but it also stabilizes the microbiome. Thanks to the potassium and magnesium in avocado, it has a calming effect, reducing blood pressure.
It is recommended for pregnant women, as well as breastfeeding mothers, because it contains folic acid and vitamin B6, which are responsible for the normal growth of the fetus and placenta. It is used to regulate "good" and "bad" cholesterol and supports better absorption of fat-soluble vitamins, making it an essential part of dietetic recommendations from nutritionists.
Given its energy, nutritional value, and specific structure, as well as its ability to combine due to the neutrality of its taste, avocado is often used as an egg substitute in vegan pastries.
How to Choose an Avocado
Important: A ripe avocado is always soft and pliable, with the skin colored in a dark shade or speckled with dark spots. To check the ripeness, gently press the fruit – an avocado is ripe if the flesh yields to pressure. If the avocado is hard, it is not ripe. If left at room temperature for a few days, it will ripen completely.
How to Make Your Own Guacamole Sauce
To make homemade guacamole sauce, all you need is fifteen minutes of time, a little willpower, and a few ingredients that you can buy at any supermarket, store, or your favorite vegetable vendor at the market. If you're in a hurry, a hand blender or blender will help speed things up.
Essential Ingredients:
• Avocado (choose the ripest fruits with barely darkened skin) – 2 pieces
• Hot pepper – 1 piece (jalapeño or serrano)
• Concentrated lemon or lime juice – 2 tablespoons
• Salt / pepper / garlic / coriander / spices to taste
• Tomato – 1 piece
Preparation:
Cut the avocado in half. Remove the pit and scoop out the flesh with a spoon or sharp knife. The flesh should be soft, creamy, and buttery – this is the ideal texture for making guacamole sauce. Place the scooped-out avocado flesh in a bowl and mash it with a fork.
This process can be sped up by blending the avocado flesh – but if you want to achieve the texture of authentic Mexican sauce, we suggest using a fork.
Chop the pepper (after removing the seeds and ribs), mince the garlic, and chop the tomato and herbs to taste. Mix these chopped ingredients with the avocado in a deeper bowl and stir with a spoon until you get a homogeneous mixture. Once you reach the desired texture, add a few tablespoons of lemon/lime juice, add any additional spices to taste, and stir again.
Once all the elements are combined, your guacamole sauce is ready. All that's left is to decide what to serve it with and whether to garnish it with a little parsley on top.
Culinary Trick: The green avocado flesh darkens and develops bitter notes when exposed to air because it oxidizes. To prevent this, cover the bowl with plastic wrap and refrigerate until serving.
Guacamole Sauce – When and How to Serve It
How you serve guacamole sauce is up to you. Whether you eat it with nachos like Mexicans, add it to your tortilla, use it as part of your breakfast by putting a spoonful on scrambled eggs or an omelet, spread it on toast, or serve it as a side dish – it's your choice.
You can use guacamole sauce as a substitute for mayonnaise in sandwiches or eat it with chopped carrots or cucumbers as a "healthy snack" for lunch or dinner. Guacamole can be spread on bread, added to soups, potages, or salads. It always pairs well with meat dishes, vegetables, or fish.
If you're not sure if this sauce will be liked by all your guests, serve it in a separate dish without mixing it with the main course.
Mexicans love guacamole so much that they eat it by the spoonful and add it to all national dishes, the most famous of which is fajitas. Fajitas is an appetizer made of soft wheat tortillas with a choice of fillings. Among them are meat, cheese, vegetables, seafood, and guacamole. The tortilla is always served separately from the toppings, so each guest can choose and wrap their fajitas.
What we can say for sure is that it's quick and easy to make, always tasty, very healthy, and visually attractive due to its pastel green color, so it will enhance your table not only with its taste but also with its appearance.
