Wednesday, October 3, 2007

Great Guatemalan Guacamole

This recipe is from my colleague Eliana. She is actually a Colombian living in Australia, but the guacamole recipe is Guatemalan due to the addition of mint.

avocados (2)
lemon or lime juice (1 spoon)
vinegar (1 spoon)
onion (about 2 spoons, finely chopped)
tomatoes (about 2 spoons, finely chopped tomatoes)
coriander (about 1/3 cup)
mint (about 1/3 cup)
salt and pepper
garlic (one clove, if you don't have a date that evening)

Mash the avocados with a fork. Finely chop the onions, tomatoes, chillies and garlic. Chop the coriander and mint. Mix everything and add the lemon juice and vinegar. You may also use a blender or food processor to mince and mix the ingredients, but you'll end up with a very smooth guacamole.

A mixture of chopped coriander, onion, tomatoes, chillies, and garlic with a dressing of lemon and vinegar is called pico de gallo. Guacamole, pico de gallo, and sour cream are three essential ingredients for authentic tacos. Recipe for chicken and beans to follow.

1 comment:

Anonymous said...

My partner is from Guatemala and his version of Guatemalan Guacamole also uses a combination of Cilantro (Coriander Leaves) and Mint. He doesn't add vinegar or tomatoes, but once he garnished the dish with chopped tomato. He prefers Lime Juice over lemon, and quite a bit of it at that. The other key ingredient is chopped hard boiled egg...the yolk tends to disappear and blend into the guacamole and give it even more richness, while the bits of white add a nice texture. He generally does not add chile peppers directly to the guacamole. Like the tomato, minced chiles or chile hot sauce is served on the side. Delicioso.