If you ever go to a Mexican restaurant, you must have 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 essential ingredient in Mexican cuisine.
Guacamole sauce is the simplest and most delicious cold Mexican appetizer for those who haven't heard yet. It is made from ripe avocado flesh, garlic, lime juice, and salt. Given that the food does not undergo any heat treatment, it is extremely healthy, easy, and quick to make, ultimately the most important thing for housewives.
The simplest form of guacamole sauce is avocado with a little salt. The recipe got its final form by combining the taste of the environment and mixing the culture of that region, which is why today you will feel the taste of jalapeño peppers, pepper, and chopped fresh tomatoes.
Barbra Streisand once, when asked to describe her taste, said: "I like indescribable things, like the taste of avocado or the smell of gardenia."
The origin of guacamole sauce
The origin of this cold appetizer is connected with its main ingredient - avocado. This green pear-shaped fruit originates from the state of Puebla in Mexico, where they found the precursor of the avocado - a wooden pitcher in one of the caves. Avocados have been cultivated for over three and a half thousand years, and today there are more than five hundred varieties of avocados that can be eaten with or without the skin, while its plantations are spread all over the globe. Another name for the fruit is "crocodile pear." The fruit is even included in the Guinness Book of Records for its extreme nutritional value and healing properties.
Guacamole, if the legend is to be believed, originates from the divine patron of science and art who gave the recipe for guacamole to the Aztecs. It got its name from the combination of the Atevian words ahuacatl (avocado) and molli (sauce). This cold appetizer first appears in the notes of the Spanish conquistadors.
Medicinal
properties Modern scientists have found that regular consumption of avocados slows down aging. At the same time, its composition, minerals, and vitamins, such as Omega-3 fatty acids, nourish and protect the skin from free radicals.
These acids help regulate the microflora and detoxify the body. In addition, avocado has been scientifically proven to improve memory, concentration, and focus of attention even under the most stressful circumstances. Avocado is recommended as a medicine to reduce pain and swelling in rheumatoid arthritis. Avocado carotenoids protect eyesight and reduce the risk of damage to the retina, central vision, and cataracts.
Vitamin C, as a warrior of the first order in building strong immunity, is found in 10 milligrams of vitamin C per 100 grams of this fruit. This vitamin not only fights against viruses, infections, and what deacidifies our body, but it also stabilizes the microflora. Thanks to the potassium in magnesium, avocado also has a calming effect, and its consumption lowers blood pressure.
It is recommended for pregnant women and mothers during breastfeeding because it contains folic acid and vitamin B6, responsible for the fetus's normal growth and placenta. It is used in regulating "good" and "bad" cholesterol, supports the better absorption of lipo-soluble vitamins, and is an inevitable part of the dietary notes of nutritionists.
Considering its energy and nutritional value, as well as the specificity of its structure and the possibility of combining it due to its neutral taste, it would often be used as a substitute for eggs in vegan pastries.
How to choose an avocado
Important: a ripe avocado is always soft and pliable, and its peel is colored in a dark shade or dotted with dark spots. To check the level of ripeness, press the fruit - the avocado is ripe if your breast sinks into the flesh. If the structure of the selected avocado is hard, then the fruit is not ripe. If you leave it for a few days at room temperature, it will fully ripen.
How to make your guacamole sauce
To make homemade guacamole sauce, you need fifteen minutes, a little willpower, and a few ingredients you can buy at any supermarket, grocery store, or your favorite greengrocer. If you are in a hurry, a stick mixer or blender will come in handy.
Necessary ingredients:
- avocado (take 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
Priprema:
Cut the avocado in half. Remove the stone and scoop out the fleshy structure with a spoon or a sharp knife. The flesh of an avocado should be soft, tender, and buttery, this would be the ideal texture for making guacamole sauce. Place the hollowed-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 a real Mexican sauce, we suggest using a fork.
Grind the pepper (after removing the seeds and veins), and chop the garlic, tomatoes, and herbs to taste. Combine the chopped ingredients with the avocado in a deep bowl and mix well with a spoon until you get a homogenous mixture. When you have reached the desired texture, add a few spoons of lemon/lime juice, add if there are any other spices to taste, and mix the sauce again.
When all the elements are combined, your guacamole sauce is ready. All you have to do is choose what you will serve it with and whether you will decorate it with some parsley from above.
Culinary trick: The green flesh of the avocado darkens, and the taste develops bitter notes when the sauce is left in the open because it oxidizes. To prevent this, cover the container with transparent cling film and put it in the refrigerator until the moment of serving the meal.
Guacamole sauce - when and how to serve it
How you serve guacamole sauce is up to you. Whether you'll eat them with nachos like the Mexicans, add it to your tortilla, or maybe make it an integral part of your breakfast by putting a spoonful on scrambled eggs or an omelet or spreading it on your morning toast as a side dish - we also leave that up to you. you choose.
You can use guacamole sauce instead of mayonnaise in sandwiches or eat it with chopped carrots or cucumbers as a "healthy snack" for a snack or dinner. Guacamole sauce can be spread on bread/bread/lava or added to soup, potage, or salad. It always goes well with meat dishes, with vegetables or fish.
If you are not sure whether this sauce will appeal to all guests, serve it in a separate bowl without mixing it with the main dish.
Mexicans love guacamole so much that they eat it with a spoon and add it to all national dishes, the most famous of which is fajitas. Fajitas are an appetizer consisting of a soft wheat tortilla and a selection of toppings. These include meat, cheese, vegetables, seafood, and guacamole. The tortilla is always served separately from the toppings, so each guest can choose and wrap their fajitas.
We can say with certainty that it is quick and easy to prepare, always tasty, very medicinal, and extremely attractive to the eye due to its pastel green color so that it will beautify your table not only in taste but also in appearance.
