Avocado guacamole: what you eat the sauce with + a very tasty recipe and 8 step-by-step photos

Guacamole sauce, of Mexican origin, gained worldwide fame with the spread of avocados. Its roots go back to the Aztecs, but it is believed that the ancestor of the modern sauce existed even earlier.

Initially, this sauce consisted of avocado, lemon (lime) juice and salt. But time has made adjustments to it, and now there are already dozens of guacamoles with additives in the form of vegetables, herbs, spices, etc.

The sauce is prepared in 10 minutes and is suitable for any meal - lunch, dinner, breakfast. It can be served as an appetizer, sauce and/or main course. Guacamole will undoubtedly please vegetarians.

What do you eat this sauce with?

In Mexico, guacamole is served on tortilla chips, chips (corn and potato), toast, tortillas, bread, or as a sauce for meat, fresh vegetables, and fish dishes (for example, trout steak).

In the States, the sauce often accompanies pasta, spaghetti or rice, which are a side dish for a main dish of meat or fish.

Guacamole is a great DIP, i.e. a thick sauce in which you can dip food and pieces of food.

The sauce is good with hominy, green beans, bread, crackers and bread crumbs served with beer. And if you wish, stuff it into eggs or just eat it with a spoon!

What is the sauce served with?

In the classic version, guacamole sauce is consumed with corn chips (nachos), washed down with beer and a snack with lime. But you shouldn’t stop at this option only. The sauce is very versatile and goes with literally everything. For example, you can make your own chips from Armenian lavash. Sprinkle it with a little oil and toast it in the oven. You can simply dip the toasted bread. For those watching their weight, yeast-free bread is suitable. You can use carrots, celery, peppers and even radishes.

Guacamole is good served with any meat, rice or fries. Guacamole sauce is perfect for seafood and fish separately. Used as a filling for tartlets, a spread on sandwiches or canapés. This snack goes well with beer with friends or as an addition to any dish.

Cooking secrets

• It is very important to choose the right avocados for guacamole. They should be ripe, but without signs of overripeness, soft (but there should be no dents when pressed), without spots or spots. If you get a hard fruit, put it on the window for 1-2 days and it will ripen to the desired state.
• You can grind the ingredients in a mortar, fork, knife or blender - depending on what degree of grinding of the sauce you like best.
• Lemon juice will prevent the avocado from browning, so don't hesitate to add it to the puree.
• If you don't like cilantro and the recipe calls for it, replace it with another herb, such as parsley.
• Large tomatoes can be replaced with cherry tomatoes in recipes, at the rate of 1 regular tomato = 2-3 cherry tomatoes.
• If the guacamole contains onions, then before using it, soak the chopped vegetable in ice water and its burning pungency will no longer bother you.
• It is appropriate to add a few drops of olive oil to any of our sauces.
• Non-iodized salt is added to any of the recipes, preferably coarse, based on individual preferences.
• It is better not to store guacamole, but to prepare it for one time. It will be edible after 24 hours, but the avocado will change color and the dish will look terrible. If you still need to save some of the sauce from lunch to dinner or serve it 1-2 hours after cooking, then put the avocado pits (which you removed earlier) in it, cover with film and put in the refrigerator.

The Ultimate Guide to Guacamole, a Delicious Mexican Dip

Guacamole is a famous Mexican avocado sauce, especially popular among sports and nutrition enthusiasts, as it brings great health benefits.

This is mainly due to its main ingredient, the incredibly nutritious avocado, which is highly recommended by nutritionists. Read more on pripraino.

ru: what is guacamole and what is it eaten with, how to prepare it according to the classic recipe and much more.

What is guacamole?

Guacamole is a traditional Mexican dish with a creamy consistency, consisting of a puree made from avocado, tomatoes, onions, chili peppers and other seasonings, usually served with nacho chips and tortillas.

The word guacamole comes from the Aztec word ahuacamolli, which is translated as “avocado sauce.”

The traditional Mexican cooking method, first created by the Aztecs, remains the same to this day. The simplest version of guacamole is simply mashed avocado with salt and seasoning.

There are also non-traditional or new recipes for making guacamole: with pear, peach, egg, jalapeno, celery, pomegranate seeds, etc.

Composition of guacamole sauce

Every cook has their own approach to how to make the "best" version of guacamole, but the most common ingredients are:

• avocado;
• tomato;
• onion;
• garlic;
• cilantro;
• salt;
• lime;
• jalapeño

When you make guacamole, use only the freshest ingredients for the best taste and health benefits.

How to choose an avocado for guacamole

The main ingredient in guacamole is nutrient-rich avocados.

Check the fruit for ripeness by gently pressing it. If they are hard, the avocados are not yet ripe and will not taste good. The surface should be slightly pressed. Fruits that are too soft, that is, overripe, are not suitable.

What else to add to guacamole

The simplest recipe involves a combination of chopped avocado, chopped onion, lime or lemon juice, salt, pepper and garlic. Classic guacamole also contains chopped tomatoes.

Longtime fans of this sauce know that there is nothing wrong with adding different seasonings. The taste can be made sweeter, sour or spicier with additional ingredients.

Adding fresh fruits, vegetables, nuts, spices and herbs only increases the number of lovers of this versatile sauce.

How to choose and where to buy guacamole sauce

Look for pre-made guacomole in the sauce aisle at major supermarkets and grocery stores.

Choose a product with the simplest list of ingredients. Many brands add sugar, artificial flavors, colors, or high amounts of sodium, so check labels before purchasing.

Some manufacturers may not even add real avocado, other than fake avocado flavorings! Eating this kind of guacamole is not recommended as you will miss out on all the health benefits that the natural product has to offer.

Still, the best option is to cook it yourself at home. You will be able to use only fresh ingredients and you will know for sure that the sauce will not contain anything harmful.

How to make guacamole at home

The varieties of this sauce are endless. The guacamole recipe can be as simple as just ripe avocado pulp, crushed with salt and juice. Other versions are more complex, containing additional components.

Once you have mastered the basic (classic) guacamole recipe, you can experiment with adding other ingredients to make your sauce unique.

A simple and incredibly delicious classic guacamole recipe.

What you will need:

• 3 ripe avocados;
• 1 chopped cherry tomato;
• 3 tablespoons freshly squeezed lime juice;
• ¼ cup chopped fresh cilantro;
• 2 cloves garlic, minced;
• ¼ tbsp. finely chopped onion;
• 1 chopped jalapeno pepper;
• ½ teaspoon sea salt.

How to cook step by step:

1. Cut the avocado in half. Remove the pit. Use a knife to score the inside of the avocado and scoop out the flesh with a spoon.
2. Mash it with a fork. Do not overdo it! Guacomole should not have a uniform consistency.
3. Mix with remaining ingredients until desired consistency is achieved. Be careful with pepper! Put in half the required amount first and try. Add more if necessary.
4. Sprinkle with cilantro.

Jamie Oliver's Super Quick and Easy Guacamole Recipe

Ingredients:

• ½ small red onion;
• 1-2 fresh red chilies;
• 3 ripe avocados;
• 1 bunch of fresh cilantro;
• 6 cherry tomatoes;
• 2 limes;
• extra virgin olive oil;
• salt, black pepper to taste.

Cooking method:

1. Peel and deseed 1 chilli, then roughly chop them on a large board.
2. Remove the peel from the avocado and mash the pulp.
3. Grind it all together until it combines perfectly.
4. Reserve a small portion of the cilantro leaves and coarsely chop the rest and add the tomatoes, continuing to chop it all together.
5. Add the juice of 1-2 limes and 1 tablespoon of oil, then salt and black pepper to taste.
6. Grind the remaining chili if you like hot sauce. Garnish with remaining herb sprigs, then serve.

How to make guacamole without avocado

This version of the sauce is a great alternative to guacamole for those who are watching their weight or don't like avocados.

Ingredients:

• 340 grams of frozen green beans;
• ½ cup chopped cilantro;
• ¼ cup lime juice;
• ¼ cup finely chopped onion;
• 2 cloves minced garlic;
• 1 tbsp. chopped jalapeno pepper (optional);
• ½ tsp. salt;
• ¼ tsp. chopped cumin;
• ¼ tsp. coriander seeds;
• a pinch of sugar;
• 1 tablespoon of vegetable oil.

1. Boil two cups of water in a small saucepan. Add beans. Bring to a boil over high heat.
2. Reduce heat to low and simmer for 3 minutes. Turn off the stove and cover the pan with a lid. Let it sit for 7-9 minutes. Drain the water.
3. Place all remaining ingredients except vegetable oil in a blender. Add ¼ cup water. Beat at medium speed, gradually adding vegetable oil.

How and how long is guacamole stored?

Guacamole lovers know well that this juicy, creamy, delicious-tasting sauce quickly oxidizes and darkens, that is, it becomes an unappetizing brown color. The acidity from lemon juice, found in most recipes, helps slow the process a little, but it's not enough.

The easiest way to keep guacamole longer without turning brown is to cover it with plastic wrap, placing it directly on the surface of the sauce and pressing firmly.

When stored this way, guacamole can be made for future use and kept in the refrigerator overnight. You can use waxed or parchment paper. To do this, you will have to cut out a circle that would fit exactly on the guacamole.

Look for the expiration date of sauce from the store on the packaging: due to the addition of preservatives and other chemical components, it can be long.

Health Benefits of Guacamole

Since there are many recipes for guacamole, it is difficult to properly display its nutritional value.

Here, for example, are the indicators for a simple guacamole consisting of one avocado, a small tomato and onion:

• calorie content : 271 calories;
• fat : 21.2 g;
• carbohydrates : 21.9 g;
• protein : 4.2 g;
• dietary fiber : 11.5 g;
• sugar : 5.8 g.

Guacamole provides several essential nutrients that provide health benefits. Avocados, used as a staple, contain monounsaturated fat, which is called "healthy" fat, as well as significant amounts of fiber, potassium and vitamins.

Avocados also contain an abundance of phytochemicals that have been shown to help prevent certain health problems, such as:

• The plant chemical beta-sitosterol helps maintain healthy cholesterol levels.
• The carotenoids lutein and zeaxanthin promote eye health and reduce the risk of macular degeneration, the leading cause of vision loss as we age.

Guacamole with one avocado, a small tomato and the juice of one lime contains:

• 45.8 milligrams of vitamin C—about half the recommended daily intake for men or just under two-thirds for women;
• 4.16 mg of vitamin E or 27% of the daily value.

Contraindications (harm) and side effects of guacamole

Allergic reactions are possible to avocado contained in guacamole sauce. Symptoms may include diarrhea, nasal congestion, runny nose, shortness of breath, swelling, abdominal pain and vomiting. If you experience any of these symptoms, contact your doctor immediately.

If you eat this sauce at a restaurant or other place, always ask what ingredients are included in the guacamole, as some recipes may contain spicy ingredients, such as jalapeno or cayenne pepper, which are contraindicated for reflux, gastritis, and stomach ulcers.

What do you eat guacamole with?

Guacamole is primarily used for dipping into nacho chips or tortilla chips, but there are many other ways to enjoy its inspiring flavor:

• It is put on sandwiches and pizza, as well as shawarma and hamburgers.
• If you like to eat sandwiches for breakfast, spread guacamole on your bread instead of butter and top it with sausage and cheese.
• Boil the eggs hard, peel and cut them in half. Then take out the yolk, chop, mix with guacamole and fill the halves with this mixture.
• Guacamole's creamy texture and mouth-watering flavor make it an ideal salad dressing. Thin it with a little olive oil, water or lime juice, or a mixture of both, until you get the flavor and consistency you want.
• It can be used instead of sour cream on oven-baked potatoes, pasta salad, rice, grilled vegetables, beans or risotto.
• Guacamole goes well with fried fish.
• Carrots, celery and bell peppers are delicious with this sauce.

Guacamole is a super nutritious food that is highly recommended as part of a healthy diet. This is one of the best options among many other healthy sauces and seasonings. The only thing you need to keep in mind is to use only natural ingredients for its preparation, as in the recipes above.

Source: https://pripravkino.ru/sauce/guakamole

Cooking ingredients:

• two avocados;
• one tomato;
• if you take lime, then 1 pc., if lemon, then half;
• 1-2 pcs. chili pepper;
• a bunch of cilantro;
• salt.

Classic guacamole

This recipe can be called basic, because on its basis you can prepare a number of other sauces, for example, you can add to the original composition:

1. 1 glass of Salsa sauce and the result will be different (but no less tasty).
2. 100 ml olive oil, 1 clove of garlic and 1 bunch of chopped herbs (parsley, cilantro)

To get the original sauce, prepare:

• avocado – 2 pcs.
• lemon (lime) – 1 pc.
• salt – 1-2 pinches

You need to prepare it like this:

1. Squeeze the juice out of the lemon.
2. Cleanly washed and pitted avocado, separate from the peel using a spoon, continuously pouring lemon juice over it.
3. Use a fork or blender to puree the fruit pulp with lemon juice.
4. Add salt (to taste). Serve to the table.

Mexican guacamole sauce

Prepare:

• avocado – 3 fruits
• tomatoes - 2 pieces
• lemon (lime) – 1/2 pcs.
• hot chili pepper – 2-3 pcs.
• onion – 1 head
• cilantro (or parsley) – 1 bunch
• salt – 1-4 pinches

You need to prepare it like this:

Method 1. Fresh sauce

1. Peel the washed and scalded tomatoes and cut them into cubes.
2. Peel the pepper from seeds and membranes, and peel the onion.
3. Using a blender, make a puree from tomatoes, peppers, onions and cilantro.
4. Squeeze the juice from the lemon and pour it over the avocado while peeling and slicing.
5. Add the avocado to the blender and puree again.
6. Salt as needed and serve.

The zest of this guacamole will be given by Tabasco sauce, added to the dish in a small amount (0.5 - 1 tsp), as well as a pinch of ground coriander and black pepper.

Method 2: Grilled sauce

This is the same guacamole recipe, but ideal for picnics and camping trips because it is made from grilled vegetables. It is advisable to additionally add 1 clove of garlic and oil for grilling.

1. Preheat the grill.
2. Peel and pit the avocado, peel the onion, cut them into large pieces along with the tomatoes, brush with oil and place on the grill. Fry on each side for 4-6 minutes.
3. Mash the prepared vegetables into a puree using a fork or a blender (if you are at home).
4. Squeeze the citrus juice and pass the garlic through a garlic press. Immediately add them to the puree.
5. Add salt and favorite spices if desired
6. Sprinkle the sauce with chopped cilantro or parsley.

Guacamole - Recipe

Today I decided to tell you about how I prepare the avocado snack “ Guacamole ” - a dish that officially belongs to the cuisine of Mexico.

But, to be honest, I never wanted to limit myself only to dishes based on recipes from purely Spanish cuisine. Moreover, the cuisine of any country in the world often uses “foreign” recipes that have long been borrowed.

And this section of ours is called, after all, “Cuisine in Spain”, and not “Spanish Cuisine”...

As always, I did some research on the Internet first. The information on many sites about the origin of “Guacamole” is very similar, so I will have to first repeat the history of the appearance of this Mexican dish.

It is believed that “Guacamole” as a sauce (mole) appeared among the Aztecs. If we analyze the morphology of the name itself, the result will be approximately the following: a combination of words from the Aztec language “ahuacatl” (avocado or coat) and “mole” (molli - which meant sauce).

In other words, this is “green sauce,” although this translation is probably inaccurate, given the ancient origins of the famous Mexican sauce. Avocado (palta, cura, abacate, aguacate - all these names are regional synonyms for the same fruit) supposedly began to be cultivated in Mexico as early as 1500 BC.

The fruit “avocado” (and it is a fruit!) was classified, in modern terms, as an erotic product (aphrodisiac), finding a direct resemblance to... (you know what). Women were even forbidden to collect this fruit so that their ardent imagination would not lead them far from reality.

Humanity has already had enough of the story of Eve, whose sins all subsequent generations of women atone for, shedding crocodile tears...

Legend has it that one of the gods of Aztec mythology, Quetzalcoatl, the patron of science and art, offered the recipe for “Guacamole” to the Toltecs. You can read more about this legend in the Wikipedia article on Aztec mythology.

But we should probably tell you more about the Toltecs. Anthropologists consider the Toltecs to be a separate nation, although there are suggestions that the Toltecs were just enlightened and advanced representatives of their people. In a word, they were people of culture, knowledge, sages.

You can read about the Toltecs on the website https://toltec.ru/content/view/55/58/ and in the Spanish Wikipedia article about Toltec culture. The last Article is in Spanish, of course...

Subsequently, thanks to the Spanish conquistadors, the avocado fruit was brought to Europe. I won’t dwell on the merits of avocados now - many have written about this. I will only note that “avocado” is good because it contains a large amount of vegetable fats (much more useful compared to animal fats), vitamins and proteins.

Thus, “avocado” may well replace meat, cheese, milk for you - just those same “fatty” foods that in some cases are recommended to be consumed in small quantities.

And it is clear that the green fruit “avocado”, due to its energy balance, is also a dietary .

But don’t think (and I’ve seen such statements on some sites) that “avocado” is a light and low-calorie product. What a high-calorie fruit this “avocado” is!

Especially considering that avocado is a fruit. The average avocado contains approximately 275 calories (with some discrepancies between different sources on this figure)…

The Guacamole recipe that I use can perhaps be called a traditional recipe - I do not use only some spices that are purely Mexican.

My friend named Beatriz told me about how to prepare Guacamole. And she, in turn, was given this recipe by a Mexican friend. Below I put a link to a video about how to prepare Guacamole step by step. This is exactly how I prepare it myself:

Traditional recipe for Mexican Guacamole

This Video was kindly posted by an unknown user miPURPUA on YouTube

Now about the Guacamole recipe itself:

• 3 avocados. The fruits should be soft, but under no circumstances use overripe fruits - I already wrote about this in my other recipe for “Avocado and Shrimp Salad”
• About half an onion: purple or sweet white onion
• Cilantro: a lot
• Lime or lemon
• Fresh chili pepper or Tabasco sauce
• Fresh tomatoes: optional
• Salt: to taste
• Olive oil (sunflower)

Preparation:

1. Using a tablespoon, scoop out the avocado pulp.
2. Grind it with a fork or wooden pestle (I do this operation exactly as shown in the video), leaving small pieces - I just don’t like getting the texture of an absolute puree. At the same time, add lime or lemon juice (so that the avocado does not have time to oxidize), a little olive oil (sunflower), and a little salt.
3. Add finely chopped onion and chopped cilantro.
4. If you decide to add tomatoes, then choose tomatoes that are ripe but firm and free from grains and excess juice. Cut the tomatoes into small squares. I often just place the tomatoes on top of the prepared Guacamole as a garnish.
5. Lastly, add either finely chopped chili pepper (carefully - just a little!) or Tabasco sauce. Try salt and lime (lemon) again - all this is at your discretion.
6. Ready!

Presentation:

Place the "Guacamole" on a separate small dish, garnish it, if desired, with a sprig of cilantro, tomatoes and serve with corn chips ("nachos"). “Guacamole” itself is already a very bright sauce and does not need any special decoration.

And, as always, little tips .

I have already written that “avocado” oxidizes very quickly and its color takes on a not very pleasant shade. Therefore, it is advisable to prepare “Guacamole”, like any “avocado” salad, at the last moment.

If you still have to prepare it in advance, then add the previously separated avocado pit to the prepared pulp for “Guacamole” and cover the prepared snack well with cling film, putting the dish in the refrigerator.

I hope you enjoy this easy recipe!

Guacamole spicy

Prepare:

• avocado – 2 pcs.
• lemon (lime) – 1 pc.
• chili pepper – 1-3 pcs.
• garlic – 4-6 cloves
• cilantro – 1 bunch
• salt – 1-2 pinches

You need to prepare it like this:

1. We clean the pepper from seeds and membranes, pass the garlic through a garlic press, squeeze the juice out of the lemon, peel and cut the avocado (constantly pouring lemon juice over it).
2. We load all the ingredients into a blender and puree them, add salt and serve with your dish.

You can also make any desired adjustments to this recipe, for example, add 1 tomato and/or bell pepper and/or onion (raw or fried). You can also season the guacamole with sour cream, olive oil, and add aromatic herbs and spices.

Sometimes coriander is added to this sauce, which gives the sauce a new flavor.

Guacamole: recipe from Jamie Oliver

This charming chef is famous for his experimental, delicious and very quick recipes. He came up with this amazing guacamole sauce.

Required Products:

• fresh cilantro - 1 small bunch;
• green onions – 2 heads;
• Chili pepper – 1 pod;
• avocado – 1 piece;
• Cherry tomato – 4 tomatoes;
• lime – 2 small;
• olive oil – 1 tbsp. spoon;
• salt and pepper - to taste.

Cooking time: 10 minutes.

Calorie content – ​​145 kcal.

Preparation:

1. Place cilantro, halved green onions and chili pepper into a food processor. Mix for a few minutes at medium speed;
2. Now it's time for the avocado. Remove the petiole and squeeze out the seed. We put the avocado pulp itself into a food processor, and discard the peel and pit;
3. Wash the cherry tomatoes and add to the processor. And mix again;
4. Cut the limes in half and squeeze the juice directly into the bowl of the food processor. Lime juice will add a pleasant sourness to the sauce. Add another spoonful of oil. And turn it on again for a few seconds;
5. Now you just need to add salt and pepper to your guacamole to your taste.

Read how to cook spicy rice with egg in Chinese, the Chinese know how to cook this product.

Cod in batter - a recipe that will become your favorite fish dish, try it!

Fluffy pancakes with fermented baked milk - cook with us!

Guacamole with pear

Prepare:

• avocado – 1 kg
• pear (pulp) – 200 gr.
• green grapes (seedless) – 200 gr.
• chili pepper (serrano) – 2-4 pcs.
• lemon/lime (juice) - 3 tbsp. l.
• white onion (medium size) – ½ head
• salt - 1 tsp.

You need to prepare it like this:

1. Remove the seeds from the pepper, remove the peel from the onion, chop and puree in a blender, add salt.
2. Separately, puree peeled (pitted) and chopped avocado with lemon juice.
3. Also puree pears (without peels and seeds) and grapes separately.
4. Combine all ingredients in a blender, mix them and serve.

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Guacamole with fruits

Prepare:

• avocado – 2 pcs.
• lemon/lime – 1 pc.
• chili pepper – 1 pc.
• mango – 0.5 pcs.
• grenade – 0.5 pcs.
• white onion – 1 head
• cilantro – 1 bunch
• salt - according to preferences

You need to prepare it like this:

1. Remove the seeds from the pepper, remove the peel from the onion, chop and puree in a blender, add salt.
2. Separately, puree peeled (pitted) and chopped avocado with lemon juice.
3. Also puree the mango pulp separately.
4. Combine all ingredients (except pomegranate seeds) in a blender, mix them, sprinkle with pomegranate seeds, mix and serve.

Guacamole with seaweed

This very dietary dish will appeal to those who want to lose weight. You can use it to make rolls with sheets of nori or stuff it into cabbage rolls, or eat it with bread or vegetables.

Prepare:

• avocado – 1 pc.
• lemon (lime) – 0.5 pcs.
• dry kelp – 2-3 tbsp.
• spicy sauce "Hrenovina" or a mixture of salt, garlic and ground pepper - to taste

You need to prepare it like this:

1. Break the kelp into small pieces and soak in warm water for 20 minutes. When it gets wet, drain off the remaining water and squeeze out the seaweed.
2. Puree peeled (pitted) and chopped avocado with a squeeze of lemon juice.
3. Combine all ingredients by stirring them with a spoon.

Guacamole with sour cream

Prepare:

• avocado – 2 pcs.
• lemon/lime juice – 1 tbsp.
• sour cream (ideally Crema Agria sauce) – 2 tbsp. (50-60 ml)
• finely chopped onion – 2 tbsp.
• garlic – 1 clove
• chopped cilantro – 2 tbsp.
• salt - as needed

You need to prepare it like this:

1. Puree peeled (pitted) and chopped avocado with lemon juice.
2. Crush the garlic with a garlic press.
3. Mix all ingredients.

If desired, you can add to the composition at this stage:

1. 1-2 tbsp. spicy tomato salsa or chili sauce (optional) and a pinch of cumin.
2. 3 tbsp. extra virgin olive oil and a pinch of ground black pepper.
3. Transfer to a gravy boat, cover with film, and leave in the refrigerator for 40-60 minutes.

Guacamole with mayonnaise

Prepare:

• avocado (very ripe) – 1 pc.
• lemon/lime juice – 0.5 tbsp.
• tomatoes – 1 pc.
• garlic – 2-3 cloves
• mayonnaise – 1 tbsp.
• salt and ground pepper - optional

You need to prepare it like this:

1. Puree peeled (pitted) and chopped avocado with lemon juice.
2. Crush the garlic with a garlic press.
3. Mix all ingredients with mayonnaise