Guacamole, a dip made from mashed avocados, has become a popular dish around the world. But where did it come from? The origins of guacamole can be traced back to the Aztecs, who were known to have mashed avocados and mixed them with tomatoes, onions, and chili peppers. They called it ahuaca-mulli, which translates to avocado sauce in English. The dish was later introduced to the Spaniards during the conquest of Mexico, who then brought it to Europe.
Over time, guacamole became a staple in Mexican cuisine and eventually made its way to the United States, where it gained widespread popularity in the 20th century. Today, there are many variations of guacamole, with some adding additional ingredients like garlic, lime juice, or cilantro. However, the basic recipe remains the same, with mashed avocados as the main ingredient.
We are excited to share with you our amazing guacamole recipe that is sure to be a hit at your next gathering. Our guacamole is made with fresh avocados, tomatoes, onions, cilantro, lime juice, and a hint of jalapeno for the perfect balance of flavors. Whether you are hosting a party or simply craving a tasty snack, this guacamole recipe is quick and easy to make. Here is step-by-step instructions on how to whip up this crowd-pleasing dish! Tray or SALSA RECIPE
PREPARATION: 15 minutes – makes 4 servings
EQUIPMENT: French chef knife, cutting board, 1.5-quart stainless mixing bowl
- 2 ripe avocados, pitted, scooped and mashed
- ½ medium onion, minced fine
- 2 cloves garlic, minced using side of knife to mash to paste with ½ tsp salt
- 1 lime, juice thereof
- ½ teaspoon ground cumin
- 1 teaspoon Crystal hot-pepper sauce (optional)
- 1 plum tomato, peeled, seeded, and diced
- 3 tablespoons fresh coriander (cilantro), chopped (optional)
- 1 jalapeno seeded and diced (optional for additional heat)
Halve and pit the avocados and scoop the flesh into a bowl. Mash avocados with a fork and stir in onion, garlic paste, lime juice, cumin, hot-pepper sauce, tomato, and cilantro.
Quick Guacmole
- 2 ripe avocados, pitted, scooped and mashed
- 2 tablespoons Salsa Casera (drained) by Herdez
- 1 lime, juice thereof
Mash avocados, ad Salsa and Lime Juice and mash to combine.
NOTE: Guacamole can be prepared in advance and kept chilled. Drizzle a shallow but visible layer of lime juice onto the guacamole surface (first making it as smooth as possible) and cover with plastic wrap, pressing it directly onto the surface. The next day, either pour it off or stir it in for an especially tart guac.
NUTRITIONAL BREAKDOWN PER SERVING: Calories 62; Fat Grams 5; Carbohydrate Grams 5; Protein Grams 1; Cholesterol mg 0; Sodium mg 8.
THE POINT SYSTEM: Calorie Points 1; Protein Points 0; Fat Grams 5; Sodium Points 0; Fiber Points ½; Carbohydrate Points ½; Cholesterol Points 0.