Guacamole - Avocado Dip

The origin of Guacamole is Mexican and the name comes from the Aztec word Ahuacamolli, from Ahuacatl (="avocado") + molli (="sauce"). 
According to the  traditional method of preparing Guacamole the use of a "molcajete" is expected. Molcajete is a typical Mexican mortar made from the lava stone used to prepare Guacamole and other sauces.
Smashing avocado with a fork is, let's say, a modern way of preparing this delicious dip.
   

INGREDIENTS:
Servings: 4

1 ripe avocado
1/2 lime juice
1/2 small onion
1 small garlic clove
1 medium tomato
fresh cilantro (coriander)
chilli
salt
EVO oil  


1. Choose a ripe avocado for this dish.
Note: A ripe avocado has green skin and it's quite soft while gently pressing over the skin. If it's not ripe enough, put avocado in a paper bag with an apple or a banana to get ripe faster... 

2. Cut avocado in halves and remove the seed.
Note: If it's difficult to remove the seed, make a sharp cut with a big knife over the seed and keep the knife blade framed inside, then twist the blade, in this manner you will easily remove the seed out. 

3. Peel avocado or just remove the pulp out of the skin with a spoon.

4. In a medium bowl, use a fork to mash the avocado pulp, but leave the pulp with some chunks: we don't need avocado to become a puree.
5. Squeeze some lime juice over the mashed avocado to protect it from darkening.  
 

6. Chop onion very finely.
7. Cut tomato in tiny cubes.
8. Chop fresh coriander leaves finely.

9. Squeeze a garlic clove with a garlic squeezer and add it to the mashed avocado.
10. Add onion, tomato and coriander to the mashed avocado and stir.

 

11. Add salt and chilli and stir again.  



12. Serve the dish accompanied with the tortilla chips.

       

¡Buen provecho!