Once I heard a fierce debate between two girls about whether the guacamole sauce was prepared correctly or incorrectly with which they served a corn chips salad. Their argument made me laugh a little. The divas accustomed to restaurant food did not seem to understand at all how much their argument was pointless. After all, what is guacamole? This is an avocado pulp sauce with lemon, salt, pepper. What is sauce? This is a mixture of certain components that allow you to give any dish a particular taste. Therefore, any culinary specialist has the right to diversify his sauces by adding their own ingredients. Even in Mexico, where this exotic sauce came to us from, every housewife cooks it in his own way.
Guacamole sauce, the recipe of which one of the girls called classic, actually represents the basis on which an experienced culinary artist creates her masterpieces. Of course, it can be used in such a "classic" form, but it does not bring much joy to the taste. Therefore, when preparing guacamole, the recipe is individual for any hostess. But first, how exactly the foundation is being prepared.
The pulp of a ripe avocado is peeled, a bone is removed. First, lemon juice is added to the mixer, and then chopped avocado - so it does not darken. Grind, pepper, salt as desired. I do not add oil: the avocado itself is quite oily. You must admit that the guacamole, the recipe of which was discussed by the girls, is not very refined.
Let's try to modify it. But first, a few words about the difference in tastes. A friend of mine, having learned that our Georgian neighbor in guacamole, the recipe of which was brought by his wife from Chile, added cilantro, was horrified. Some people think that too fragrant cilantro kills the delicate aroma of avocado. Other gourmets are sure that such a sauce cannot be blended: only slices of overseas fruit can convey its sophisticated taste. Still others are sure that only in combination with Tabasco can an exotic snack reveal its full flavor. Accepting the opinion of each of them, I only note that no one has canceled the old adage that there are no comrades for color and taste. Therefore, do not be afraid, experiment: in the end, you can create an author’s dish, which will not be equal. In the meantime, a few tips.
This guacamole, the recipe of which was invented by my neighbors, natives of one of the southern countries, has a whole bunch of aromas and is very appetizing. It is very simple to eat more with him than we would like.
So, guacamole, a recipe with herbs. Tomatoes scalded with boiling water, then substitute under a stream of cold water: so they are easier to clean. A very sharp knife is cut into small pieces. Alligator pear is cleaned, knead with a fork, sprinkled with lemon. The crushed cilantro, watercress (we call it tsitsma), basil, slices of hot red pepper are mixed. All ingredients are salted, pepper, dripped olive oil. This sauce is good in cold form, so before serving it should be held for half an hour in the refrigerator. Great supplement to meat or poultry.
I had a very peculiar job, on which it was possible to have a snack only with pies. But I know how they are reflected in the figure, so I came up with a snack, which saturated and was amazingly tasty.
It is based on the same classic guacamole, the recipe of which I gave at the beginning. But this is not sauce, but a full-fledged paste.
I did so. At first, she prepared classic guacamole from avocado, pepper and lemon juice. Separately, in a blender, crushed chicken breast, a small slice of pineapple and a slice of hard cheese. Spread guacamole in a blender, again chopped well. The resulting mixture was laid out in a container, taken to work. Paste spread on dried bread or crispbreads was enjoyed not only by me, but also by my colleagues. Therefore, very soon each of us began to add our own ingredients to this dish.
Try it and you. It's tasty!