Mexican avocado appetizer
IngredientsAvocado – 1 pc.
Lemon or lime juice – to taste
Chili pepper – 1 pc. (to taste)
Tomatoes – 1-2 pcs.
Green onions – 1 bundle
Fresh herbs – to taste
Salt – to taste
Check out the recipe
Step by step recipe with photoThe most popular Mexican avocado appetizer is guacamole. This simple and uncomplicated appetizer, which according to legend was invented by the ancient Aztecs, has become famous all over the world. Today, it’s hard to think of anything more associated with Mexico and Mexican cuisine than guacamole.
Guacamole is literally translated as salsa or avocado sauce. Both translations are correct, because guacamole can be prepared both as a sauce and as an appetizer in combination with other vegetables and seasonings.
As an appetizer, guacamole is an indispensable dish for both festive and everyday menus. It is made in a few minutes from a minimum amount of ingredients and can serve as a light healthy snack during the day, as well as a bright savory snack for a holiday or party.
The puréed pulp of the ripe avocado gives the dish a delicate, creamy texture and forms the basis of the appetizer, while the addition of lime juice and zest, chili peppers and other ingredients provides a bright, savory flavor. Add to that some crispy chips or breads, with which guacamole is traditionally served. In just a few minutes, you have a snack that will please vegetarians, health enthusiasts, dieting girlfriends, and anyone who appreciates bright, healthy and delicious food.
Prepare the ingredients according to the list. The main ingredient is avocado. Its ripeness determines the taste and consistency of the appetizer.
There are many ways to choose a ripe avocado, but the surest way is to feel the avocado. The ripe fruit feels slightly springy and a little squishy under your fingers. If all the fruits are pretty immature and you’re determined not to leave the store without an avocado, feel around the stalk and pick the one with the flesh slightly crushed around the stalk. Such avocados, wrapped in paper and kept in the dark at room temperature, will ripen in 1-2 days.
Cut the avocado in two halves and remove the pit. Peel the flesh from the skin and cut into small pieces. Drizzle with lemon or lime juice. The lemon juice is needed at this stage so that the avocado pulp does not lose its bright green color.
Using a fork or blender, chop the avocado into a smooth puree.
Remove the seeds and chop the chili pepper and tomato. Finely chop the onions and herbs. I use green onions and parsley, but you can also use onions, salad onions, coriander and other herbs.
Add the ingredients to the mashed avocado.
Mix thoroughly. Add salt, pepper, lemon or lime juice, garlic clove to taste.
Our traditional Mexican avocado appetizer is ready to serve.