Two weeks has gone already. The third week theme is “condiments from different countries”. Another interested theme huh? When I was looking back at my old posts I realized I have missed many basic recipes. So decided to post all simple sauces, dips for this week. So starting with my favorite one – Guacamole.
Guacamole is a no stove spanish dip which is traditionally made by mashing ripe avocados and sea salt with a mortar and pestle. We get fresh guacamole prepared in mortar pestle in front of us in Chevys. Its chunky but yum and perfect for chips. I wanted to try a similar chunky guacamole as they prepare in chevys. The tradition recipes just calls for avacados and sea salt. But you can add onions, tomatoes, green chillies or salsa along with lime juice, cilantro. I usually prepare with whatever ingredients I have it at home.
Before getting into the recipe, I would like to mention the beneficial properties of Avacado.
- Its a natural source of lecithin and rich in copper which aids in red blood cell formation.
- Used as a remedy for ulcers and known to moisturize the skin.
- It contains easily digested fat primarily in the form of monounsaturated oils.
- The other main ingredient it has is fluorine. As fluorine in food is volatile and evaporates with cooking avocados are best as they can be consumed raw without cooking.
- Ripe Avacados – 2
- Finely Chopped onions – 2 tbsp
- Finely chopped tomato – 1
- Green chilly – 1 (Deseeded and finely chopped)
- Salt – 1 tsp
- Lime juice – 3 tsp
- Finely chopped Cilantro – 1 tbsp
- Remove the avocado skin and seed and make it into chunks
- Add them in the mortal and mash them.
- Now add the other ingredients and mix well.
That’s it. Yummy Avacado dip is ready and serve with chips.