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Everything is better with guacamole - and it's healthy and quick to prepare. Guacamole makes a great alternative to dip or it goes perfectly with tacos, tortillas or burritos. This traditional recipe keeps it fresh & simple however mix it up with our variation suggestions.
2 ripe avocados
1/2 teaspoon salt
1 Tbsp of fresh lime juice or lemon juice
2 Tbsp to 1/4 cup of minced red onion or thinly sliced green onion
1-2 chillis, stems and seeds removed, minced
2 tablespoons coriander(leaves and tender stems), finely chopped
A dash of freshly grated black pepper
1/2 ripe tomato, seeds and pulp removed, chopped
Always use ripe avocados when making guacamole. 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.When making guacamole, a lot of the process is done to taste because of the variability in the fresh ingredients. Start with the steps below and adjust to your taste.
Cut the avocados in half. Remove seed. Scoop out avocado from the peel, put in a mixing bowl.
Using a fork, roughly mash the avocado (The guacamole should be a little chunky.) Sprinkle with salt and lime (or lemon) juice. The acid in the lime juice will help delay the avocados from turning brown.
Add the chopped onion, coriander, black pepper, and chiles. (Chili peppers vary individually in their hotness. Start with a half of one chili pepper and add additional to the guacamole to your desired degree of hotness)
Place plastic wrap on the surface of the guacamole cover it and to prevent air reaching it.
Refrigerate until ready to serve.
Chilling tomatoes hurts their flavour, so if you want to add chopped tomato to your guacamole, add it just before serving.
Try adding 1/4 cup of salsa and mix it in with your mashed avocados.
Try add either sour cream or cottage cheese to your guacamole dip.
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