When I saw avocados in the market, I immediately felt the urge to eat them. Guacamole I fell in love with it when I tried it many years ago.
Normally, in Brazil, the fruit is associated with sweet dishes. Or rather, in avocado smoothies.
I feel like I was raised on avocado smoothie. But now I don’t know if it was fashionable to create children from the 80s or because my in one (grandmother) had an avocado tree in her house.
Regardless, it goes very well with savory dishes too.
This version of guacamole It’s my way. For example, I don’t really like it when it’s all pasty/creamy… visually it doesn’t look very appetizing to me. That’s why I left the ingredients chunkier. Sorry there, siblings Mexicans.
As I like pepper, in addition to fresh pepper I also added pepper sauce. Because we are like that. 🙂
Easy and Practical Guacamole
Makes: 350 g
- 110 g purple Onion (about 1 unit; small cubes)
- 170 g tomato (about 1 unit; small cubes)
- 1 girl finger pepper (without seeds; very small cubes)
- fresh parsley (or fresh coriander; chopped; to taste)
- 1/2 tahitian lemon (juice)
- 450 g avocado (ripe; about 1 unit; medium cubes)
- habanero pepper sauce (or Sriracha style; to taste)
- refined salt (August)
1 cup: 250mL | 1 tablespoon: 15mL.
- Cut onion, tomato, pepper and parsley. Squeeze the lemon.
- Leave to cut the avocado when you are going to use it, if it is exposed the fruit will tend to darken (oxidize). Mix a little lemon into the chopped avocado as you cut it.
- Add the tomato, onion, pepper, parsley to the avocado. Mix.
- Adjust the seasoning. Add pepper sauce if desired.
- Serve chilled with tacos, tortillas, doritos or whatever you want!
