Mexican Guacamole

When I lived in Mexico, every time I went to the restaurant I ate guacamole. It is always served as a side dish, in small amounts, when you order tacos, fajitas, or other dishes served on a plate. And I absolutely LOVE it!

The term guacamole comes from guaca, the abbreviation of aguacatl, which in nahuatl, the language of the Aztecs, means avocado, and mole, which means sauce in Mexican spanish.

Guacamole should always be made with fully ripe avocados. It usually tastes best using Hass avocados, which are black in color and slightly soft to the press.


Serves 4 – Prep. time 10 mn. – Chilling time: 1-2 hours

2 avocados
1 large lime
1 small white onion, diced
1 tomato, diced
sea salt
a few drops of Tabasco or fresh chili pepper

Slice avocados in half. Discard the seed. Peel and remove the flesh with a spoon. Place on a shallow plate.

Add the lime juice. Use a fork and mash to desired consistency.

Add diced onion, tomato, and salt to taste. Stir gently to mix ingredients.

Add Tabasco or fresh chili pepper to taste.

Cover with cling film, place in the refrigerator for 1 or 2 hours (or more if you are preparing ahead of time). Serve chilled.

Tip: You can add 1 tbsp of chopped cilantro leaves to the guacamole. It can be served as a dip for carrots or other raw veggies.


 

 
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