Guacamole

Guacamole

By
From
Encyclopedia of Food and Cookery
Makes
250 g

A savoury dip or spread of Mexican origin now famous throughout the world. The superb combination of creamy avocado with lemon and chilli is at its best with hot corn chips or crackers. It also adds zing to cold chicken or seafood.

Ingredients

Quantity Ingredient
2 ripe avocados, peeled and stoned
1 garlic clove, crushed
1/4 teaspoon salt
1 small onion, finely chopped
2 teaspoons lemon or lime juice
1 small fresh chilli, seeded and chopped
or few drops tabasco sauce

Method

  1. Cut avocado flesh into chunks and blend at high speed until smooth or push through a nylon sieve. Add garlic, salt, onion, lemon or lime juice and chilli or Tabasco, and blend a further 30 seconds. Transfer to a serving dish.

Note

  • If you prepare guacamole a few hours before it is needed, leave an avocado stone in mixture to prevent browning, cover and refrigerate. Remove stone before serving.
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