And anybody can make it! The guacamole has its origins in the Aztec cuisine and has migrated to the rest of the world initially via the Spaniards, and nowadays, rather via the global channels of marketing. Pre-made guacamole dips are sold almost in every supermarket, however, some of them may contain very limited amount of avocado which is in fact its basic ingredient. Fortunately, guacamole is easy to make at home. The key to a good one is using ripe avocados: with brownish skin, which gives a bit in when you push it with a finger.
Ingredients:
1 ripe avocado
the juice of a lime or of half a lemon, freshly squeezed
1 teaspoon minced chili pepper(the Mexicans use jalapeño peppers which are not readily available over here, and can be substituted for chili peppers)
1 tablespoon fresh coriander leaves
3 spring onions
1/2 teaspoon sea salt
a pinch of freshly grated black pepper
half tomato, chopped
The de-seeded and scooped avocado mashed in the bowl
Preparation:
1. Cut the avocado in halves around its equator, take out the seed and scoop the flesh out in a bowl.
2. Mash the avocado with a fork, add the lime or lemon juice. Mash again.
3. Add the chilies, the coriander leaves, the salt, the pepper, the onions and the tomatoes, mix well.
If you are not going to serve it immediately, you can keep the mix for guacamole in a closed container in the fridge for several hours. Then, the tomatoes should be added just before serving, otherwise they start losing their juice when combined with salty mixture.
This time our guacamole was accompanied by baked potato chips. How do you enjoy yours?
Guacamole ready to be eaten
Kitchen Press 
Posted on February 1, 2011 by Semiha
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