The guacamole is a classic recipe

Соус гуакамоле - классический рецепт

Famous sauce pasta, without which it is impossible to imagine Mexican cuisine that can be served as a separate dish using tortilla chips as spoons.

The main ingredient of guacamole is avocado. This fruit is very rich in potassium and a powerful antioxidant – glutathione. It also contains in a large amount of useful vegetable oils and vitamin E. This article is about how to prepare the guacamole, while maintaining all the benefits of avocado.

A classic recipe for Mexican avocado sauce — guacamole

In order and taste, and the consistency of the sauce were perfect, you need to choose avocado. It should be saturated green color, the skin is without flaws. At easy pressing the flesh slightly to flatten. This means that the fruit is already ripe and we will give the necessary creamy texture.


  • lime – 1 PC.;
  • red onion – ½ onion;
  • avocado – 2 PCs.;
  • tomato – 1 large;
  • garlic – 2 cloves;
  • cilantro – 3 sprigs;
  • chili pepper – 1 PC.;
  • Sol.


The first task is very, very finely chop onions but not in a blender, and a knife, otherwise it will be a mess, and we need tiny juicy pieces. The easiest way to do so: first cut in half and make thin rings and then chop them into crumbs. Now it is the turn of pepper and garlic. Also chop them small together, then lightly salt and protrusive the flat side of a knife pressing, rubbing on the Board, thus turning them into mush. Add to onion and chopped cilantro.

Avocado clean from bones and skin or just take out the flesh with a spoon, whatever. And most importantly to achieve the correct consistency, it should not be uniform. So shred the avocados we’ll fork. Each piece should be flattened and turned into puree. This mash and add to the rest of the already chopped ingredients. It is important to immediately thereafter to extract the juice from lime and pour over them the avocado. So we not only will give a special piquancy to the taste and flavor, andСоус гуакамоле - классический рецепт even stop the oxidation process and consequently darkening of the avocado. At this stage you can already mix.

Now it is the turn of tomatoes. We need to get rid of skins. It’s easy to do, hold it in boiling water for a few minutes. Before diving into the water is to make an incision with a stitch from the side of the stalk, then it will be easier to remove the skin. The next step you need to get rid of the seeds, as we need only the pulp is dry. Usually for this tomato cut into four slices and with a knife cut off the seeds. The flesh is cut into cubes and add to the sauce. All carefully knead, try, can dosolit, if you want.


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