The recipe for a classic guacamole dates back to the Aztec tribes. And thanks to the original taste and wide distribution around the world among other nationalities, the dish has many new cooking options with the addition of various seasonings, vegetables and sauces.

Classic Guacamole Recipe with Avocado

A traditional dish is prepared very simply and includes only 3 ingredients.

To fulfill the classic recipe with avocado you need to take:

  • actually two ripe avocados
  • lime;
  • and some salt to your taste.

Cooking:

  1. Cut the lime in half and squeeze out all the juice.
  2. Cut avocados from all sides to the middle, slightly scroll the halves and separate them from each other. Paste a bone on a knife and carefully remove. Using a spoon or knife, separate the pulp from the peel.
  3. Sprinkle it with lime juice immediately to preserve the color of the exotic fruit.
  4. Beat the pulp in a blender or grind with a pusher or a fork.
  5. Salt the resulting mass a little, add the remaining lime juice and stir the sauce until smooth.

How to cook with tomatoes

Components:

  • mature avocado - 2 pcs.;
  • sun-dried tomatoes - 90 - 100 g;
  • garlic - 2 to 3 teeth;
  • onions (medium size) - 1 pc.;
  • lemon or lime juice - 3 tsp;
  • black pepper - ½ tsp;
  • sea ​​salt - ½ tsp;
  • hot paprika (optional) - ½ tsp.

Cooking:

  1. Remove the ripe avocado pulp, as in the previous recipe, and pour it with lemon juice.
  2. Peel and dice the onion. Finely chop the garlic or squeeze through a special press (garlic squeezer).
  3. Beat avocado, onion and garlic with tomatoes with a blender until smooth. Sprinkle the resulting composition with salt, pepper and paprika.
  4. Transfer the finished sauce into a plastic or glass container, close the lid and put in the refrigerator for 20 - 25 minutes. After cooling, it can be served to the table.

Sauce with bell pepper and parsley

Components:

  • avocado - 2 pcs.;
  • yellow bell pepper - 1 pc.;
  • onion stalk - 1 pc.;
  • lemon juice - 2 tbsp. l .;
  • olive oil (superior quality) - 1 - 2 tbsp. l .;
  • finely chopped parsley - 50 - 60 g;
  • salt - a couple of pinches;
  • pepper - to taste;

Cooking:

  1. Onion cut into half rings. Remove the core from the pepper and chop into cubes.
  2. Peel the ripe avocado from the bones and skins, and knead the pulp with a fork and mix with chopped vegetables (onions, parsley, pepper).
  3. Pour lemon juice and oil into the mixture, add a little salt and pepper. Mix all the ingredients again and serve.

Jamie Oliver's Recipe

Components:

  • mature avocados - 2 pcs.;
  • lime - 2 pcs.;
  • cherry tomatoes - 6 pcs.;
  • chili pepper - 1 pc.;
  • green onions (stem only) - 2 pcs.;
  • fresh cilantro - 20 - 40 g;
  • salt - 2 - 3 pinches;
  • freshly ground black pepper - a pinch;
  • olive oil - 1 tbsp. l

Cooking:

  1. Cut hot pepper in half and take out all the bones. Rinse with cold water and dry with a cloth.
  2. Grind onion stalks, fresh green cilantro and chili using a blender.
  3. Remove the petiole from the avocado and squeeze out the flesh. However, this method is suitable exclusively for ripe fruits. If the fruit is slightly hard, you need to cut it in half, remove the bone and peel the flesh.
  4. Tomatoes cut into quarters and send into a blender bowl to avocado and herbs. Grind the ingredients.
  5. Cut the lime at the "equator" and squeeze the juice.
  6. Season the guacamole sauce with the resulting juice and a spoonful of oil. At the last stage, add salt and pepper.

Serve with crispy tortillas and a sprig of greens.

Guacamole with Ginger and Lemon Juice

Components:

  • avocado - 2 pcs.;
  • fresh ginger root - 10 - 20 g;
  • tomato - 1 pc.;
  • sweet bell pepper - ½ pcs.;
  • small onion head - 1 pc.;
  • lemon juice - 2 tbsp. l .;
  • sea ​​salt - to taste;
  • pepper - 1/3 tsp;
  • tortillas to taste.

Cooking:

  1. Peel the main ingredient from the skin and bone, mash in a mortar.
  2. Part of sweet pepper without internal partitions and seeds cut into small rectangles.
  3. Chop onion and tomato into cubes. Finely grate ginger.
  4. Pour all vegetables and root vegetables into a mortar and mix.
  5. Season avocado sauce with lemon juice, salt and pepper.
  6. Tortillas cut into small triangles and brown in a pan.

Serve guacamole in small bowls with crispy cakes.

A simple option with sour cream

Components:

  • avocado - 2 pcs.;
  • lemon juice - 1 - 2 tbsp. l .;
  • salt - ½ tsp;
  • olive oil - 1 tbsp. l .;
  • sour cream - 2 - 3 tbsp. l .;
  • salsa sauce - 1 tbsp. l

Cooking:

  1. Make mashed avocado pulp.
  2. Add salt, lemon juice, salsa and olive oil. Mix everything well.
  3. Put a few tablespoons of sour cream and mix again.
  4. Refrigerate for 10 to 15 minutes before serving.

With bacon

Components:

  • bacon - 4 - 5 slices;
  • ripe avocado - 2 pcs.;
  • onion - 1 pc.;
  • chopped greens (you can take cilantro or dill) - 50 g;
  • cherry tomatoes - 3 - 4 pcs.;
  • chopped cayenne pepper - 1 - 2 g;
  • Mexican Cotih cheese - 50 g;
  • salt - ½ tsp;
  • juice of half a lemon.

There is a high probability that it will not be possible to find Mexican cheese. Replace it with Parmesan or, in extreme cases, Fetoi.

Cooking:

  1. Fry the bacon in a dry frying pan until golden brown.
  2. Dice cheese, onions and tomatoes - in small pieces.
  3. Peel the avocado and grind the pulp with a fork. Add onions, herbs, tomatoes, salt and lemon juice. Stir everything until smooth.
  4. Put a couple of spoons of guacamole on a separate dish. In the center, make a deepening and send there 2 - 3 strips of bacon and a few pieces of cheese. The dish is ready.

Mexican Cooking

Components:

  • tomato - 1 pc.;
  • avocado - 2 pcs.;
  • lemon juice - 3 tbsp. l .;
  • fresh cilantro (crushed) - 1 tbsp. l .;
  • hot pepper (red or green) - 1 pod;
  • salt - ½ tsp;
  • onion - 1 pc.

Cooking:

  1. Cut the avocado along, unfold the halves in different directions and separate from each other, remove the bone. Peel the pulp from the skin and crush with a fork.
  2. Top with lemon juice and mix.
  3. Peel the onion and chop finely. Pour the tomato over boiling water, remove the skin and cut into medium cubes.
  4. Cut hot pepper along and remove the seeds. Rinse the halves of the pod well under cold water and pat dry with a napkin or paper towel. After that, cut the vegetable into small pieces.
  5. Combine avocado, onion, tomato, pepper and cilantro, add salt and mix. The Mexican recipe for guacamole is over.

If the appetizer is mixed in advance, then it needs to be covered with cling film and refrigerated.

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