Guacamole

Name: Guacamole - Henrieta J.
Ingredients: 2 ripe avocados; 1 onion; 1 chili pepper; 1 tablespoon of lemon juice; 2 tomatoes; coriander; salt; pepper

Sezon - Guacamole by Henrieta J. - Recipia

I make guacamole quite often, especially when I have ripe avocados at home. If I also have a chili pepper and a small onion on hand, it doesn't take long before I put everything in the food processor. It's one of those recipes that shouldn't be complicated—simple ingredients really matter here, and the prep time is minimal if you're organized. I've never needed to cook anything; just a little attention to textures. Quick Info Total time: about 10 minutes Prep time: 10 minutes Cooking time: not applicable Servings: 2-4, depending on how much everyone eats Difficulty: easy Recipe type: quick dip, snack Ingredients 2 ripe avocados 1 onion (I choose a medium one) 1 chili pepper 1 tablespoon lemon juice 2 tomatoes cilantro (fresh, if I have it on hand) salt pepper Instructions 1. The avocado should be soft to the touch but not brown on the inside. I peel it and remove the pit, then place the flesh directly into the food processor bowl. 2. I peel the onion and chili pepper. I cut the onion into large pieces, and I slice the chili in half and remove the seeds if I want it less spicy, then add them next to the avocado. 3. I pour a tablespoon of lemon juice over everything. I blend the ingredients for a few seconds until the avocado becomes creamy and the onion is chopped. I don’t blend too much; it doesn’t need to be a fine paste—a little texture is nice. 4. I dice the tomatoes and add them to the mixture. I don’t blend them, just stir them in at the end with a spoon. 5. I sprinkle salt and pepper to taste. I add chopped fresh cilantro if I have it. I mix gently. 6. I taste and adjust the salt, acidity, and spiciness to preference. Why I make this recipe often It’s quick and doesn’t require complicated ingredients. It works well as a quick snack or as a dip for other dishes. The avocado and tomatoes provide the texture, and the combination of onion, chili, and lemon is always balanced if I choose them correctly. Tips and Variations Tips I use ripe avocados—if they’re too hard, the food processor won’t blend them nicely. I don’t blend too much, or the texture becomes too fine, and there’s nothing interesting to chew on. If the tomatoes are very juicy, I let them drain a bit so they don’t thin everything out. Substitutions If I don’t have fresh cilantro, sometimes I don’t add any green or use a little parsley, although the taste changes. Red onion can replace yellow onion. The chili pepper can be left out if not everyone likes spicy food. Variations Some prefer to chop everything with a knife instead of using a food processor. I’ve tried it that way; it’s more rustic but takes a bit more time. If I want a fresher taste, I add a bit more lemon juice at the end, directly on top. Serving Ideas It goes well on toasted bread, with corn chips, or alongside raw vegetables. It can accompany grilled meat, baked potatoes, or hard-boiled eggs. Frequently Asked Questions What kind of avocado is suitable for guacamole? I use Hass avocados, which have thicker skin and creamy flesh. They should be ripe; otherwise, they won’t mash well. Can I use cherry tomatoes? Yes, just cut them into small pieces. They are usually firmer, so they won’t make the dip too watery. How spicy does it get with one chili pepper? It depends on the variety. If you don’t want it very spicy, remove the seeds and membranes, or use only half a pepper. Is fresh cilantro necessary? It’s not mandatory, but it changes the flavor quite a bit. If you don’t like it, feel free to skip it. Can I make guacamole without a food processor? Yes, you can mash the avocado with a fork and finely chop the other ingredients with a knife. The texture will be more rustic. Nutritional Values Estimate per serving (out of 4): approximately 110-130 kcal Fat: 9-10 g (mostly unsaturated fats from avocado) Carbohydrates: 8-10 g Protein: 1-2 g The dip is filling and rich in fiber, healthy fats, and vitamin C, but the exact values vary depending on how much avocado and tomatoes you use. Storage and Reheating Guacamole doesn’t store perfectly; it oxidizes quickly and develops a brown crust on the surface. I keep it in the fridge covered with plastic wrap, but it’s best consumed immediately. If any is left, I stir it a bit before serving. It should not be reheated.

Guacamole

Tags

Categories