Guacamole, a dip made from avocados, is originally from Mexico. The name is derived from two Aztec Nahuatl words – ahuacatl (avocado) and molli (sauce). The trick to perfect guacamole is using good, ripe avocados. Check for ripeness by gently pressing the outside of the avocado. If there is no give, the avocado is not ripe yet and will not taste good. If there is a little give, the avocado is ripe. If there is a lot of give, the avocado may be past ripe and not good. In this case, taste test first before using.
This recipe gives smooth dip and spread guacamole with rich flavour.
Ingredients
- 2 ripe avocados
- 6cloves of roasted garlic
- 1 tablespoon of fresh lime or lemon juice
- 1/2 teaspoon coarse salt
- 1/2 teaspoon sweet ground red paprika
- A dash of freshly grated black pepper
- A dash of dry chilly flakes
Garnish with red radishes, red casicums or tomatoes. Serve with tortilla chips or crisp bread selection.
Method:
1 Cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a mixing bowl of a food processor.
2 Add all other ingredients and process until smooth.
Remember that much of this is done to taste because of the variability in the ingredients. Start with this recipe and adjust to your taste.
3 Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.
Serves 4.