Here is another very basic but exceptionally delicious Mexican recipe which works also beautifully with other than Mexican dishes. It’s a great general-purpose dip or spread, and you can vary it endlessly. This is my version, but please feel free to adjust the ingredients and their amounts to be in harmony with your taste buds.
|Nutrition information||Protein||Fat||Net carbs||kcal|
|In total:||6.1 g||64.1 g||5.4 g||623 kcal|
|Per 1/4 cup (60 ml):||1.0 g||10.7 g||0.9 g||104 kcal|
|Per tablespoon:||0.2 g||2.6 g||0.2 g||25 kcal|
Tips for making the guacamole
Some people prefer chunkier guacamole, some people smoother. In this version the avocados are mashed with fork so the result is chunky. If you are after silkier textures, you can just place all ingredients in a blender jar, close the lid tightly and blend everything into a smooth and velvety outcome.
If you don’t happen to have any Pico de Gallo at hand, you can use other homemade or commercial tomato-based salsa instead. Just be sure that the salsa doesn’t contain any sugar, artificial sweeteners or other food additives.
I insist in having fresh garlic in my guacamole, however you can omit it if you like smoother and milder flavors.
As you know, avocado easily gets some brown color, though the added lime juice reduces this risk slightly. If you need to store the guacamole, you can place a plastic wrap tightly on the surface so that the guacamole doesn’t get any air. But, just try to use the guacamole as soon as you can. Anyway, this shouldn’t be too difficult considering how delicious it is!
That’s it! There is still time for a couple of Mexican recipes before Cinco de Mayo! Stay tuned!
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