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Guacamole, A mexican dip

Guacamole is all about fresh food made with flair and served with style. A perfect dip for Tortillas or Pita chips and bread. There are not much ingredients but the very few simple ingredients need to be fresh. The trick to perfect guacamole is using good, ripe avocados. Check for ripeness by gently pressing the outside of the avocado.

In the classic guacamole, there is no corn and cucumber. But i tried this version in “California Pizza Kitchen” and loved it! So this has become a default recipe for guacamole at my place!

All you will need is:

2 Hass variety Avocados

1/4 cup of white onions, chopped (the Indian/purple ones are too strong for this one)

1 small Roma tomato

1/4 cup cucumber chunks

2 tbsp corn kernels

1 teaspoon of finely chopped jalapeño or to taste

5-6 strings of fresh cilantro (coriander leaves)

1 tsp Lime or lemon juice

Salt – to taste

Olive oil (optional)

Cut the avocado into halves along the length and discard the seed

Using a fork or an avocado smasher, coarsely mash-up the avocado. I like mine a bit chunky so I don’t make it like a paste.

Add Chopped onions, tomatoes, cucumber, jalapeño, cilantro and corn kernels. Mix well and add the juice of half lime/lemon, salt.

Transfer it to the serving dish and top with Olive oil (optional)

Tips: The lime juice helps in retaining the fresh color. The avocado tends to oxidize bit quickly! Do not skip the lime/lemon :)

Happy cooking

4 Responses to Guacamole, A mexican dip

  1. To avoid the guacamole from going black, you can keep its seed in the container in which you store it. It will stay good for a couple of days.

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