Guacamole recipe: How to make the ultimate guacamole
Benito's Hat Guacamole Recipe
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Guacamole, although delicious, is essentially just a mix of mashed avocado and spices. The avocado originates from south-central Mexico, where it grows naturally, and for this reason, guacamole was created by the Aztecs who used to inhabit that part of the world. The avocado is host to a large number of health benefits. It contains many natural fats and nutrients, in addition to being a great source of healthy carbs. The properties that come from avocados may even help with cholesterol and blood sugar levels in some cases.
Being a great source of sodium, avocados can sometimes work against developing hypertension and high blood pressure.
Of course, none of these health benefits were known to the ancient Aztecs and incoming Spaniards, but they were very aware that it was good for their nutrition.
Many believed the guacamole dish and avocados, in general, were aphrodisiacs.
While the specific date it was founded is difficult to pinpoint, it is understood guacamole has existed for more than 500 years.
How to make guacamole
For this recipe from BBC Good Food, you will need:
- One large ripe tomato
- Three avocados, very ripe but not bruised
- Juice of one large lime
- Handful coriander leaves and stalks, chopped, plus a few leaves, roughly chopped, to serve
- One small red onion, finely diced
- One green or red chilli, deseeded and finely chopped
- Tortilla chips, to serve (optional)
Use a large, sharp knife to pulverise one large ripe tomato to a pulp on a board.
Next, tip the tomato mixture into a large bowl.
Halve and stone the three avocados, saving one stone.
Use a spoon to scoop out all the avocado’s flesh into the bowl, mixed in with the tomato.
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Tip the juice of one large lime, a handful of roughly chopped coriander, one finely chopped small red onion and one deseeded and finely chopped red or green chilli into the bowl.
Season to your taste with salt and freshly ground black pepper.
Using a whisk, roughly mash everything together.
If you’re not serving straight away, sit one stone in the guacamole (to stop it going brown), cover with cling film and chill until needed.
How to ripen avocados
Finding perfectly ripe avocados at the supermarket can seem like an impossible feat at times.
Try and plan ahead when buying your avocados, as just a few days at home will do them wonders.
One hack is to pack avocados inside a paper or ziplock bag with bananas, close up the bag and wait for the magic to happen.
You will know your avocado is perfectly ripe and ready to eat if it’s soft when you squeeze it, and if it’s a bright green/yellow colour when you remove the stem.
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