For those who perhaps haven’t heard yet guacamole sauce is a sauce made out of ripe avocado, garlic, and lime juice.
The simplest option is avocado with a little bit of salt.
I like to add a bit of onion as well…and hot pepper if possible – jalapeno and serrano that you can get in Serbia, too. Some people add tomato.
You can add coriander as well, it gives it a good taste.
I have to point out that avocado has to be ripe. If it isn’t you can forget about guacamole sauce. The texture won’t look like a sauce at all.
It comes from Mexican and South American cuisine. It’s often eaten in combination with tortillas, steaks or chicken for those with a weaker stomach.
The name originates from the Aztec period from two words ahuacatl (avocado) and molli (sauce).
And here comes the eternal question…
How to choose a good and ripe avocado?
Well, this is the best way.
Sure that’s the whole knowledge 🙂
When you get all the ingredients, it’s up to you to decide whether you’re going to put everything in a blender, which I often do, or mash it with a fork in a deeper bowl.
I have to admit that it is better to mash it with a fork, the result is better, the texture is rustic. But somehow the lack of time and the need for speed always wins, so the blender is my favorite.
So either mix them in a blender or mash all the ingredients with a fork and you’ll get the guacamole sauce.
I like it best with fajitas, but more and more often I eat it for breakfast.
My favorite with poached egg.
Or the fried egg option.
And it can go with a braised hot pepper.
And if you like to experiment then try to:
- Put pomegranate in guacamole one day
- Add strawberries in guacamole the second day
- The third day add mango or pineapple