The Revised Recipe of Quick and Creamy Mexican Guacamole Sauce
The guacamole is an ancient and renowned Mexican condiment, whose roots date back to the Aztec era. Now widespread and loved worldwide, this creamy sauce has become an icon of Tex-Mex cuisine and beyond.
From the Original Aztec Recipe to Today
The original guacamole recipe was incredibly simple: it only included mashed avocado mixed with lime juice and salt. Over the centuries, the preparation has been enriched, evolving to our days with the addition of ingredients that enhance its flavor.
My Revised Recipe (Ready in 10 Minutes!)
The version I propose today is a slightly revised guacamole recipe. I made room for spices and fresh aromas, which I particularly love, adding a touch of vibrant color thanks to the cherry tomatoes and finely chopped fresh scallion.
The result? A real delicacy: the soft and incredibly creamy texture. The taste is fresh, aromatic, and delicate.
Moreover, preparing it is very easy! It requires no cooking and you only need a simple blender (or, for the purists, a mortar). Count for yourself if you don’t believe it: in just 10 minutes your guacamole sauce is ready to be enjoyed!
This versatile sauce is perfect to accompany many dishes. It’s ideal for appetizing appetizers like classic corn flour nachos, tortillas, breadsticks and flatbreads. Among the appetizers it accompanies raw vegetables for dipping. As a condiment, it will transform into a fresh sauce for dishes with white meat, fish, or as an addition to burgers and tacos.
A real delight that cannot be missed on your table!
All “vegan” recipes are without meat and/or fish and without the use of other animal protein foods, like eggs and cheeses.
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 4
- Cuisine: Mexican
- Seasonality: Spring, Summer
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, and it won’t cost you anything extra!
- 3 avocados (ripe)
- 1/2 lime juice
- 1 fresh scallion
- 1.35 oz extra virgin olive oil
- 4 cherry tomatoes
- 1 bunch parsley
- 0.28 oz fresh ginger
- to taste salt
- to taste chili pepper
Tools
- 1 Knife
- 1 Spoon
- 1 Mixer
Preparation
First of all, cut the avocado in half, remove the pit, score the flesh, and scoop it out with the help of a spoon.
Transfer it to a mixer or blender and add the lime juice squeezed to avoid oxidation. Add a pinch of salt, grated ginger, chili pepper, and blend repeatedly, pouring the oil slowly.
Once the desired consistency is reached, serve it with more oil on top, cherry tomatoes cut into small pieces, fresh scallion cut into thin slices, and a few parsley leaves.
And there you go… the guacamole sauce with ginger and cherry tomatoes is ready to be enjoyed!
Pair it as I did with some simple corn chips, or as a base for a more sophisticated dish with red meat or fish.
Storage
👉 Store the sauce in the refrigerator covered with food wrap in contact, trying to consume it within 1-2 days, to prevent it from darkening too much.
Tips, notes, variations, and suggestions
🟣If you want to further enrich your guacamole sauce, you can add some fresh coriander and cumin seeds minced together! A delight!
