Traditional Mexican Guacamole Sauce. From the union of two Aztec words meaning “avocado” and “mixture” comes guacamole, a wonderful avocado-based sauce perfect to serve with Tacos, but also in appetizers.
In Mexico, guacamole is still made with a fork and a bowl.
It is advisable not to use a blender or food processor because they chop the avocado pulp too finely.
This sauce is excellent for a ketogenic and vegan diet.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: No cooking
- Cuisine: Mexican
- Seasonality: All seasons
- Energy 127.02 (Kcal)
- Carbohydrates 8.18 (g) of which sugars 1.46 (g)
- Proteins 1.74 (g)
- Fat 10.95 (g) of which saturated 1.59 (g)of which unsaturated 8.67 (g)
- Fibers 5.28 (g)
- Sodium 198.90 (mg)
Indicative values for a portion of 87 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s go shopping
- 1 avocado
- 1 1/2 onion (finely chopped)
- 1 tablespoon Lemon juice
- 1 green chili pepper (seeded)
- to taste Salt
Tools
What we need
- Knife
- Cutting board
- Teaspoon
- Bowl
Preparation
Guacamole Sauce. Let’s start by peeling the onion, we’ll use about half. Then rinse it so it won’t burn your eyes.
Next, slice it and finely chop it with a knife, then place it in a bowl.
Now let’s scoop out the avocado.
Cut it in half with a knife, remove the central pit, and then hold half of the fruit with one hand, use a teaspoon with the other hand to scoop out the pulp.
You’ll notice it’s as soft as butter. Be careful, if it’s not soft, don’t use it as it will be indigestible and unsuitable for the sauce. Use another one.
Let’s proceed by squeezing a lemon or, if you prefer, a lime.
Wash and slice the green chili pepper lengthwise, remove the stem, and gently scrape the sides to remove the seeds, otherwise, the sauce would be too spicy. Slice it thinly, nearly the same size as the onion. Season with salt and pepper.
Prepare all the ingredients, transfer them to a smaller high-sided bowl, it will be easier, and with the aid of a fork, mash and blend everything well until it forms a creamy mixture.
Here you have prepared the Traditional Mexican Guacamole Sauce, ideal for Tacos or various appetizers for truly tasty dishes, or for aperitifs suitable for all seasons.
Storage
Traditional Mexican Guacamole Sauce, can be stored in the fridge for 2 days.
